Rosemary (Rosmarinus officinalis L.) is a common aromatic evergreen shrub grown in many parts of the world. The fresh and dried leaves are used frequently as a food preservative and in traditional Mediterranean cuisine as a flavoring agent.
United States: In the United States, rosemary is used in a variety of recipes, including cornbread Madeleine cookies, roasted chicken, mashed potatoes, green beans, braised ribs, goat cheese salad and mustard.
Mexico: Rosemary is sometimes used as a seasoning during cooking, but it is often steeped for tea.
England: In England, roast lamb and rosemary is a popular dish.
Greece: In Greek cuisine, rosemary is used in lamb and pork dishes.
Italy: In Italy, rosemary is used in lamb, pork, chicken and rabbit dishes.
France: Rosemary is part of a dry herb seasoning mixture, herbes de Provence, which originated in the southeastern region of the country, referred to as Provence. It is commonly used to season meats and fish for grilling and in vegetable stews. Rosemary is also part of bouquet garni, a bundle of herbs tied together and added to many recipes.
Spain: Rosemary honey is used in Spain to make a nougat called turrón.
India: In Indian cuisine, fresh tender tops of rosemary are used for garnishing and flavoring of cold drinks, pickles, soups and other foods. Dried and powdered leaves are used as a condiment.
Lebanon: Dried rosemary is commonly used in Lebanon to season meats.
Turkey: Rosemary is an important spice in Turkish cooking and gives a particular aroma, taste and color to several dishes. It is commonly added to meat kabobs.
Tunisia: Rosemary is used in lamb dishes in Tunisia.
For more information about rosemary, please visit Natural Standard's Foods, Herbs & Supplements database.
References
1.Natural Standard: The Authority on Integrative Medicine. http://www.naturalstandard.com/
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
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