Transcript Rosemary

Rosemary
By: Moses Suarez
Region
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It is native to the Mediterranean. The
rosemary plant originated in the countries
surrounding the Mediterranean Sea.
However, it now grows in North America as
well.
Uses
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The fresh and dried leaves are used
frequently in traditional Mediterranean
cuisine. A tisane can also be made from
them.
Carnosic acid, found in rosemary may lower
the risk of strokes and neurodegenerative
diseases like Alzheimer's and Lou Gehrig's
Flavor
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They have a bitter, astringent taste, which
complements a wide variety of foods. When
burned give off a distinct mustard smell
Pronunciation
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ROS- MARI
If you know how to read its not that hard.
Recipe- Rosemary Bread
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1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
Variety
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Albus- white flowers
Arp- leaves light green, lemon-scented
Aureus- leaves speckled yellow
Benenden Blue - leaves narrow, dark green
Blue Boy - dwarf, small leaves
Golden Rain - leaves green, with yellow streaks
Irene - lax, trailing
Lockwood de Forest - procumbent selection from Tuscan Blue
Ken Taylor - shrubby
Majorica Pink - pink flowers
Miss Jessop's Upright - tall, erect
Pinkie - pink flowers
Prostratus
Pyramidalis (a.k.a Erectus) - pale blue flowers
Roseus - pink flowers
Salem - pale blue flowers, cold hardy similar to Arp
Severn Sea - spreading, low-growing, with arching branches; flowers deep violet
Tuscan Blue - upright