Rosemary (Rosmarinus officinalis) is a shrubby, sweet-scented perennial which is often treated as an annual in the colder climates. This aromatic herb has tall, erect, branching stems which reach up more than 3 feet in height. Some plants in the warm sunshine of Italy often grow more than 6 feet tall. The obtuse, slender, linear leaves, almost an inch long, are green on top and grayish green and cottony looking on the underside. They curve slightly as a pine needle curves. The small bluish-pink or almost lavender flowers blossom in clusters at the end of the the tall branches. The spicy, blended aroma and flavor of the leaves, flowers, and stems makes this shrub of southern Europe one of the best loved of all the herbs. Rosemary was called ros maris or dew of the sea because it flourished in the salt-sea spray all along the Mediterranean coast. It is found in profusion today in the moist climates of North Carolina and Virginia, where it was first planted as a border plant. Along the Pacific coast rosemary blooms all winter long, and its pale blue flowers delight the eye as does the misty blue of antique porcelin. The fresh tops of rosemary may be used as garnishes for fruited summer drinks. The freshly chopped leaves used judiciously in sauces, stews, soups, and over roasts have a most delectable effect upon the ultimate flavor. Rosemary blended with chopped parsley and melted butter and spread over a capon before roasting makes a delightful change. Eggs with a dash of the herb, either fresh or dried, are effectively different and coax the appetites of those who sometimes grow tired of eggs. A few tiny leaves of minced fresh rosemary will make a fruit cup or a fruit salad something extraordinarily delicious. The piny flavor of the freshly chopped herb adds an indescribable taste and flavor to jams, sweet sauces, and cream soups. Baking powder biscuits are more than appetizing when 1 or 2 teaspoons of this unusual herb is freshly chopped and blended with the dough. The dried herb has just as exciting a flavor as the fresh leaves, and the unusual tastiness of the Itallian and Polish sausages is owing to the amount of rosemary which has been blended in with the other seasonings. The Yugoslavs are also extremely partial to rosemary, and the largest supply of our imported rosemary comes from Yugoslavia.

Source: Miloradovich, Milo (1950). Cooking with Herbs and Spices. New York: Dover; pp. 70-71.