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“Light and refreshing towards the beginning, but got more and more bitter as time went on. This was more the fault of me using my Teas Inc. travel mug though. Next time I’ll have to use less leaves...” Read full tasting note
Native to the Mediterranean, where warmer temperatures prevail, Rosemary (Rosmarinus officinalis) was introduced to Britain by the Romans. Boughs of Rosemary have had many uses in the past. They were carried at weddings, used to freshen rooms, and burned as incense. They are also used as pungent flavoring in cooking. The leaves, fresh or dried, can be used with chicken, meats (especially lamb), stews, breads, pizzas, and vegetables.Dried leaves can also be added to the coals of barbecues near the end of cooking to impart Rosemary’s characteristic flavor to meats. In addition to its varied culinary uses, Rosemary also has a history as a health-giving herb. In 1525, Banckes’ Herbal, the first book devoted exclusively to herbs and their uses, was printed in England and included Rosemary. Early Arabian physicians are credited as the first to recommend this fragrant herb as a tea. And today, it is still enjoyed, often before retiring for the evening.
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