Known as Gulmehndi (Hindi) or Shatavari (Marathi) in India, Rosemary is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. It is traditionally a part of Italian cuisine. But its bitter, astringent taste and a characteristic aroma can complement many cooked foods. It is also used in herbal teas. Rosemary oil is used for purposes of fragrant bodily perfumes or to emit an aroma into a room. It is also burnt as incense and used in shampoos. It is cultivated from an existing plant by clipping a shoot and stripping a few leaves from the bottom. It grows wells in temperate climates of 20-26 degrees C.
% of Daily Recommended Dietary Allowance satisfied by 100g of raw produce.