Rosemary is an evergreen low shrub in its homeland growing about two meters. Its stiff narrow, almost needle-like leaves are used as a spice. The color of the leaves is dark green on the surface, white on the reverse. The flowers are labial, as in other species of the nightshade family. Their color is white, pale pink or light blue and they smell very strong. The smell of the whole plant is reminiscent of resin, camphor and incense. In our conditions, rosemary is difficult to grow outdoors, it can be summered in the garden, but in winter it needs to be moved indoors or to a greenhouse. However, it can be used as a houseplant, which also shapes well.

In the kitchen, both leaves and flowers can be used, and marginally woody twigs. The leaves are part of Provencal spices, but they also have a wide range of uses, for example, for the preparation of meat, traditionally mutton and lamb, but also for other types, including fish. It goes very well in tomato sauces, baked potatoes and herb butter, as well as grilled vegetables. Rosemary can also be infused in oil or vinegar.

The flowers can be candied and used to decorate sweet dishes. Crushed with sugar, they can be added to compote and give it an unusual aroma. The twigs can be used to skewer skewers and can also be burned under grilled meat, which will get some of the aroma into the dish.

Rosemary comes from the Mediterranean. Previously, it was believed that it sharpens memory, which is why it became a symbol of fidelity between lovers. Elsewhere, it was burned in the room where the sick person lay to purify the air. In times of plague, rosemary was carried in the hollow handle of a stick or in a pouch around the neck so that it could be smelled when walking through the infested territory. Rosemary was often put into laundry, which smelled pleasant, but also expelled moths from it. In medicine, it is used to promote blood circulation, for rheumatism or for inflammation in the mouth.