Rosemary’s fresh and dried leaves are used often in Mediterranean foods because of its bitter, highly aromatic, astringent taste. When burned, rosemary emits a pleasant mustard smell as well as an aroma of burning that adds oomph to barbequed foods. It’s high in iron, calcium and vitamin B6.

The herb’s name derives from the Latin word for “dew” and “sea,” and is often called the “dew of the sea” because it grows well near the sea.

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