ROSEMARY
Encyclopedia of Food · 1923 · p. 20
a hardy, evergreen plant or shrub native to the south of Europe and Asja Minor, now widely cultivated. Its leaves, deep green above, white beneath, and curled at the edges—very fragrant and slightly stimulant—are occasionally employed for seasoning and in the manufacture of preserves. Their clief use is in perfumery.
Readham'da tam maddeyi gor →