Dried Rosemary Leaves Mi Die Xiang Culinary Herb Tea and Spice 500g Low Temperature Dried

Dried Rosemary Leaves, known in TCM as Mi Die Xiang (迷迭香), from Rosmarinus officinalis. These small green leaves are low-temperature dried to retain their natural aroma and are sold as an edible agricultural product. Traditionally associated with clearing the head and refreshing the senses, rosemary is widely used in Western herbal practice and modern kitchens. Suitable for herbal tea, culinary seasoning, and daily wellness routines when used appropriately.

Key Selling Points

• Whole dried rosemary leaves with small green leaf form and fresh crop quality
• Botanical source Rosmarinus officinalis known in Chinese as Mi Die Xiang 迷迭香
• Low-temperature drying process helps preserve natural color and aroma
• Versatile herb for herbal tea blends, cooking, roasting, and seasoning
• 500g bulk pack suitable for daily use and long-term storage in cool dry conditions

Quality & Sensory

Typically deep green to gray-green small needle-like leaves with a firm dry texture. The aroma is characteristically piney, camphor-like, and slightly minty. When steeped or cooked, rosemary typically imparts a warm, resinous, and slightly bitter taste with a lingering herbal fragrance.

Technical Specifications

Usage Scenarios

• Steep as a single-herb tea or blend with other botanicals
• Season roasted meats, potatoes, and vegetables in cooking
• Add to soups, stews, and marinades for herbal aroma
• Infuse into oils, vinegars, or baked goods for culinary use

Traditional Uses

In traditional herbal practice, rosemary has long been valued in European and Mediterranean folk traditions for its aromatic and invigorating character, and it is also recorded in Chinese herbal references as Mi Die Xiang. It is commonly prepared as a warm infusion, added to broths and roasted dishes, or blended with other herbs. In TCM terms it is traditionally associated with aromatic properties that refresh the senses and support the stomach.

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