Rosemary is strongly identified with the arid Mediterrenean climate, especially Greece with its long coastline. This is evident from its name: a compound of moisture (ros) and sea (marinus).

This herb is rich in nutrients like iron, calcium and Vitamin B. In Greek tradition, rosemary blended with olive oil has been used as a natural preservative for olives and other foods.

In the kitchen, rosemary is used in a range of dishes, including stews with rich tomato-based sauces. Its flavor can be overpowering so it’s best used with few other herbs or spices.

Rosemary brings out the flavor in griled meats. Try on chicken or pork instead of oregano.