Fresh rosemary leaves

Fresh rosemary leaves are an essential aromatic ingredient in many Mediterranean and global cuisine recipes. These are the green, thin leaves of Rosmarinus officinalis, a perennial aromatic plant with a characteristic intense aroma, slightly spicy flavor, and piney notes with citrus undertones.

Origin: Rosemary is native to the Mediterranean region, where it grows wild in warm and sunny climates. Its culinary use dates back to ancient times, being valued both in gastronomy and traditional medicine.

Properties: In addition to providing a unique aroma and flavor to meats, stews, soups, breads, and sauces, fresh rosemary leaves contain natural antioxidants and antimicrobial compounds. They also aid digestion and may help improve blood circulation.

Synonyms in Latin American Spanish: In different regions, fresh rosemary is commonly known as romerillo or simply romero. In some countries, although less frequently, it is also called rosmarino.