Rosemary

Rosemary is a perennial aromatic plant belonging to the Lamiaceae family, widely used in Mediterranean cuisine for its intense aroma and refreshing flavor, slightly resinous with hints of pine and lemon. Its needle-like leaves are used fresh or dried to season a wide variety of dishes such as meats, stews, sauces, roasted vegetables, and breads.

Rosemary is native to the Mediterranean region, especially countries like Spain, Italy, and Greece, although today it is cultivated in many parts of the world due to its versatility in gastronomy and its health benefits.

Among its properties, its high concentration of antioxidants stands out, as well as anti-inflammatory and antimicrobial compounds, which can help improve food preservation and provide digestive benefits.

In the Spanish of Latin America, rosemary may also be known simply as "romero", a term that is universally understood. However, in some countries, it may be referred to more colloquially or locally as "rosa de la abuela" or "hierba de Santa María", although these terms are less common.