Rosemary is native to the Mediterranean region. Rosemary is a well–known and greatly valued herb that is native to southern Europe. The fresh and dried leaves are used frequently in traditional Mediterranean cuisine; they have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods.
When burned rosemary gives off a distinct mustard smell, as well as a smell similar to that of burning which can be used to flavor foods while barbecuing.
Rosemary is extremely high in iron, calcium, and Vitamin B6.
It has been used since antiquity to improve and strengthen the memory. Rosemary has a long–standing reputation as a tonic, invigorating herb, imparting a zest for life that is to some degree reflected in its distinctive aromatic taste.