Rosmarinus officinalis or Salvia rosmarinus or Rosemary with white flowers

Salvia rosmarinus, commonly known as rosemary, is a shrub with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region.It is a member of the sage family Lamiaceae, which includes many other medicinal and culinary herbs. The name `rosemary` derives from Latin ros marinus `dew of the sea`. The plant is also sometimes called anthos, from the ancient Greek word ἄνθος, meaning `flower`. Rosemary has a fibrous root system.Upon cultivation, the leaves, twigs, and flowering apices are extracted for use. Rosemary is used as a decorative plant in gardens. The leaves are used to flavor various foods, such as stuffing and roast meats like lamb, pork, chicken, and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood that goes well with barbecued foods.Rosemary contains a number of phytochemicals, including rosmarinic acid, camphor, caffeic acid, ursolic acid, betulinic acid, carnosic acid, and carnosol. Rosemary essential oil contains 10–20% camphor.

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