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Rosemary has a very strong odor and taste, which is similar to the aroma of needles. Since several very strong spices should not be used at the same time, rosemary is not recommended to be combined with bay leaves.
Added in small doses, rosemary gives an interesting nuance to lemonade, tea, and confectionery.
Rosemary is added at the end of cooking because, when cooked for a long time, it makes the food bitter.
Rosemary stimulates the immune system and has wound healing, anti-inflammatory, tonic, antidepressant, choleretic and antioxidant effects.
Not recommended for pregnant and breast-feeding mothers, people with a high sensitivity to essential oils and spices, people prone to allergies. There is no need to give young children six years of age.