Botanical name: Rosmarinus officinalis
Rosemary is a hardy, sun-loving perennial shrub. Each leaf is dark green and glossy on top with a longitudinal crease down the middle. Its edges have the appearance of being neatly rolled down. The leaf underside is dull, pale gray-green, and concave with a central rib underneath. When viewed from this angle, its rolled edges make it look like a miniscule canoe. The leaves of upright rosemary are about 2.5 cm long,
Rosemary leaves, when bruised, give off an aroma that is fragrant, pine-like, cooling, minty and refreshingly head-clearing with hints of eucalyptus. Their flavour is astringent, pine-like, peppery, warming, woody and herby, with a lingering camphor-like aftertaste. When dried, the rolled edges of rosemary leaves curl tightly in minute scrolls, losing their flat appearance and becoming like hard, curved pine needles. These are often cut into 0.5 cm lengths to make them easier to use. When dry the flavour remains pungent, woody and pine-like. Ground rosemary leaves are a convenient way to add the flavour of rosemary to a wide range of dishes.