A shrub with thin, evergreen, needle-like leaves that have a bitter taste. Has a bright aroma due to high content of essential oils. Rosemary contains vitamins B, C, PP, calcium, potassium, sodium, magnesium, iron, etc. In cooking, it is used as a seasoning for various dishes. Perfect with different types of meat and game. It's better not to add rosemary to fish. The plant doesn't lose its aroma even after prolonged heat treatment, therefore it is used for stews and baking, for minced meat. Rosemary is added to salads, sauces, soups, marinades. Goes well with cheeses and herbs. Rosemary leaves are sometimes put in desserts, used for flavoring alcoholic and non-alcoholic beverages.