Fresh rosemary

Fresh rosemary is an aromatic evergreen herb, known for its characteristic intense aroma and slightly resinous and pine-like flavor. It is frequently used in Mediterranean cuisine to enhance the flavor of dishes such as meats, stews, fish, roasted vegetables, and breads.

Native to the Mediterranean region, rosemary grows in temperate and dry climates and has been used since antiquity both in food and for medicinal purposes.

Regarding its properties, fresh rosemary is rich in antioxidants and anti-inflammatory compounds, in addition to providing an aromatic touch that helps intensify the flavors of preparations. It contains essential oils that aid digestion and may help improve blood circulation.

In different Hispanic American countries, fresh rosemary can be found under names such as common rosemary, wild rosemary, or simply rosemary. Its use is common in traditional stews, marinades, and adobos.

For best use in the kitchen, it is recommended to add fresh rosemary during cooking so it releases its essential oils and aromas, avoiding using it in excess so as not to overpower the flavors of the dish.