Rosemary   In ancient Greece, it was dedicated to the goddess Venus or Aphrodite, as it was wrapped around her when she emerged from the sea. In ancient and modern Greece, it was burned as incense for ceremonial purposes in the temples of the gods and churches. Hippocrates said that it purified the air when burned outdoors. The ancient Greeks also believed it stimulated the mind and improved memory; therefore, students wore it around their necks and braided it into their hair.
 

Cook

Rosemary is a staple ingredient in Greek and Mediterranean cuisine. It can be used in a wide variety of dishes, such as roasts like fish, lamb, poultry, rabbit, pork, beef, and potatoes. Because of its needle-like leaves, rosemary should be finely chopped or crushed with a mortar and pestle so it doesn't interfere with eating. It's best to add rosemary at the beginning of cooking, especially when roasting, to allow it ample time to release its aroma.


Traditional characteristics

Rosemary has been traditionally used as a tea since ancient times to improve memory and concentration. It aids digestion, relieves bloating and loss of appetite. Because it stimulates circulation, it is used to combat fatigue and exhaustion. Finally, its antibacterial properties help with colds, coughs, and bronchitis.
It should not be used during pregnancy.