VitaNet ® LLC. Serving Customers Online Since 1995

Native to the Mediterranean, where warmer temperatures prevail, 
Rosemary (Rosmarinus officinalis) was introduced to Britain by 
the Romans. Boughs of Rosemary have had many uses in the past. 
They were carried at weddings, used to freshen rooms, and burned 
as incense.

They are also used as a pungent flavoring in 
cooking. The leaves, fresh or dried, can be used with chicken , 
meats (especially lanb), stews, breads, pizzas, and vegetables. 
Dried leaves can also be added to the coals of barbecues, near 
the end of cooking, to impact Rosemary's characteristic flavor 
to meats. In addition to its varied culinary uses, Rosemary also 
has a history as a health giving herb.

In 1525, Bancke's 
Herbal, the first book devoted exclusively to herbs and their 
uses, was printed in England and included Rosemary. Early 
Arabian physicians are credited as the first to recommend this 
fragrant herb as a tea. And today, it is still enjoyed, often 
before retiring.