And add a sprig of rosemary.…This phrase accompanies many recipes for cooking meat. Whether it's a steak or roast lamb, this very sprig, as the finishing touch, adds to the dish the sophistication of haute cuisine.

Rosemary is an evergreen shrub of the yasnotkov family, the closest relative of sage and mint. The aroma and taste of rosemary are not delicate.

With coniferous notes and a recognizable astringent taste, it's quite easy to overdo it. Rosemary greens are not as generously added to dishes as other spicy herbs. They often insist on oil or vinegar to use drop by drop to add a light flavor.

Rosemary can only be allowed to have a solo party in tea, although this is for an amateur. It is also added to pastries, sweet and salty, such as focaccia. Rosemary is most often found in Mediterranean cuisine. This is not surprising, because it grows best in warm regions — in Asia and the Mediterranean.

The use of rosemary as a seasoning is beyond doubt. In reasonable amounts, it can even be useful. According to research, the plant compounds carnosic acid and rosmarinic acid contained in the plant have anti-inflammatory properties.

But the popular version in recent years that rosemary extract helps in the fight against baldness has not yet been scientifically confirmed.