Name: Rosemary (Rosmarinus officinalis)
Origin: The Mediterranean
Description: This perennial plant can grow very large. The variety growing in Hungary does not tolerate winter cold. Its stem is woody and branchy. It has needle-shaped, leathery, strongly aromatic leaves. Its purplish or pinkish flowers appear from March to September.
Culinary use: Leaves may be used both fresh and dried; shoots and flowers should be used fresh. Its aroma harmonises excellently with many kinds of meat, mainly lamb and game; also very good in baked potatoes, vegetable and mushroom dishes.
Medicinal use: Rosemary stimulates appetite, operation of the nervous system and blood circulation.
Cultivating and harvesting: Prefers sunny areas and moderately moist, calciferous and sandy soil. As rosemary is a perennial plant that does not tolerate winder cold, overwinter the plant indoors planted in pots, in a light but not very warm spot of the house. In winter the plant needs little watering. It is best to collect leaves and young shoots when the flowers appear and preserve them by drying or freezing. The plant will also retain its aroma in oil or vinegar.