(isim) biberiye

listen to the pronunciation of (isim) biberiye
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rosemary
{n} a fragrant medicinal plant
An herb with needle-like leaves, Rosemary has a fresh pine flavor Recipe: Rosemary Grilled Chicken
and is an emblem of fidelity or constancy
{i} evergreen shrub which grows in Mediterranean regions (used in perfumes, medications, and as a spice)
Anti-oxidant which also aids digestion
This highly aromatic herb from the mint family has a flavor that some describe as a cross between lemon and pine Used in dressings, fruit salads, soups, vegetables, meats, fish, egg dishes, stuffings
Antiseptic, muscle relaxant, soothing agent, skin conditioner Do not use if pregnant or have high blood pressure
widely cultivated for its fragrant gray-green leaves used in cooking and in perfumery
a shrub that originates from Europe ans Asia Minor and produces fragrant mint used in cooking and perfumes
extremely pungent leaves used fresh or dried as seasoning for especially meats widely cultivated for its fragrant gray-green leaves used in cooking and in perfumery
An aromatic herb used in aromatherapy to help encourage a sense of well being
It is used in cookery, perfumery, etc
It has a fragrant smell, and a warm, pungent, bitterish taste
Remberance; your presence revives me
A labiate shrub (Rosmarinus officinalis) with narrow grayish leaves, growing native in the southern part of France, Spain, and Italy, also in Asia Minor and in China
Rosemary is a herb used in cooking. It comes from an evergreen plant with small narrow leaves. The plant is also called rosemary. the narrow leaves of a bush, used as a herb, or the bush that these leaves come from (rosmarinus, from ros + marinus ). Small perennial evergreen shrub (Rosmarinus officinalis) of the mint family whose leaves are used to flavour a wide variety of food. The bush grows 3-7.5 ft (1-2.3 m) tall and has short linear leaves that resemble curved pine needles, dark green and shiny above, white beneath. Bluish flowers grow in small clusters. Bees are particularly fond of rosemary. In ancient times rosemary was believed to strengthen memory; in literature and folklore it is an emblem of remembrance and fidelity. Native to the Mediterranean, it has been naturalized throughout Europe and temperate America
- Glossy, needlelike leaves with a lemon and piney scent The flavor can dominate and taste bitter so use sparingly Insert a sprig or two into lamb, pork, veal, or poultry before roasting Toss some onto charcoal over which beef, chicken or ribs are cooking Sprinkle chopped leaves over beef or fish before broiling
Rosemary has stimulating, rejuvenating, astringent, nervine, conditioning and antiseptic properties It is used in infusions, teas, decoctions, poultices, oils, etc Rosemary is a circulatory and nervine stimulant, which has a toning and calming effect on the digestion It may also be used in cases of psychological tension to counteract flatulent dyspepsia, headache or depression associated with debility Externally it may be used to ease muscular pain, sciatica and neuralgia It acts as a stimulant to both the hair follicles and circulation in the scalp and may help combat premature baldness It has a fragrant smell, and a warm, pungent, bitter taste It is further used in cookery and perfumes
Type: Herb (fresh sprigs or whole dried) Description: Silver-green, needle-shaped leaves; member of the mint family Flavor: Sweet, hint of lemon and pine Uses: Casseroles, fish, fruit salads, lamb, soups, stuffings
(isim) biberiye
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