Meditterranean peoples knew about rosemary plants, whose name might originate from Latin ros (dew) and marinus (sea) and Greek rops (shrub) and myrinos (aromatic). Both sources describe the plant's habitat and appearance.
Its flavor pungent and mitlike harmonizes with poultry, fish, lamb, beed, veal pork and game particulary in their roasted forms. Rosemary enhances tomatoes, spinach, mushroom, squash, chesse, egg and lentils.
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