Rosemary is one of the most common kitchen herbs. People from different cultures around the world acknowledge its culinary strengths and charms especially in meat preparation. The aroma of lamb or chicken roasted in rosemary is heavenly. All the same, this herb is not always readily available in the market. Accordingly, it is important to understand how to dry rosemary at home for long term preservation.

Rosemary is a perennial hardy shrub that can grow in almost every kitchen garden. It has sturdy branches and sharp needle-like leaves that are dark-green in color. The sprigs produce a resinous scent with notes of eucalyptus. The aroma is associated with improved memory and concentration.

Rosemary does well in warm climates and well drained soils. Its roots are intolerant to excess water and overall, the evergreen herb does not survive the cold and darkness of winter.

Rosemary is a fragrant evergreen herb native to the Mediterranean. It is used as a culinary condiment, to make bodily perfumes, and for its potential health benefits.

Rosemary is a member of the mint family Lamiaceae, along with many other herbs, such as oregano, thyme, basil, and lavender.

The herb not only tastes good in culinary dishes, such as rosemary chicken and lamb, but it is also a good source of iron, calcium, and vitamin B-6.

Benefits

1. Antioxidants and anti-inflammatory compounds

2. Improving digestion

3. Enhancing memory and concentration

4. Prevent brain aging