Packaging: 40g (or 500g & 1kg), containing the aerial parts of the plant.
(Price includes VAT)

Other Names: Rosemary, Lasmari, Diosmarini, Dousmarini, Arismari, Frankincense Tree, and Libanotis

Properties:
● Stimulates blood and nerve circulation.
● Antidepressant.
● Tonic for hair loss (for washes).
● Aids in bloating.
● Helps relieve headaches.
● Aids digestion.
● Reduces psychological tension.

Additionally, rosemary is used as a spice for roasted potatoes, in pasta recipes, and pairs wonderfully with meat dishes (such as lamb chops and rabbit).

Origin: Greece, Imathia region (cultivated).

Storage: Store in a cool (5°C – 15°C) and dark place.

Preparation:
Add 1 tablespoon of ground rosemary (or a pinch of unground) to 1 glass of boiling water in a covered container, let steep for 10-15 minutes, then strain before use. For washes, prepare a more concentrated tea with 50-60g per liter of water.

Historical Information:
Rosemary has been cultivated since ancient times as a medicinal plant. In the Middle Ages, it was highly valued for its digestive properties, and in the 16th century, the first distilled perfume was created. In Belgium, according to legend, children were not brought by storks but emerged from a rosemary bush.

Scientifically Proven Applications:
The Commission E recommends its internal use for digestive discomfort, as well as external use for rheumatic complaints and circulation disorders (as an adjunct therapy).

Cooking Recipes with Rosemary:

(1) Pork Leg in Foil

Ingredients (for 4-6 people):
• 1 whole pork leg (about 2 kg)
• 1 teaspoon dried garlic powder
• 3 tablespoons olive oil
• 3 grated tomatoes
• 4 pitted prunes
• 2-3 tablespoons soy sauce
• 2-3 tablespoons dried rosemary
• Pepper
• Salt

Procedure:
Wash and dry the meat. With a sharp knife, make deep holes in the meat. Season with salt and pepper mixed with garlic, and insert a whole clove and dried rosemary into each hole. Rub with olive oil. Cut 3-4 large pieces of parchment paper. Place the meat on top and drizzle with lemon juice. Fold the meat with the paper several times to ensure it is well covered and that juices do not spill during cooking, preventing the meat from drying out.

Place in a baking tray, cover with aluminum foil, and bake in the oven at 200 degrees for 4-5 hours. In the last hour of cooking, remove the foil and add the potatoes to the baking tray. Season with salt and pepper, drizzle with butter and lemon juice, and bake for 1 hour until golden brown.

Remove the meat from the oven, let it rest for 5 minutes, unwrap from the paper, and place it on a platter.

Garnish with the potatoes and some crushed dried rosemary and serve.