Dried Rosemary Leaves 500g Culinary Herb for Cooking Roasting and Herbal Infusions

Dried Rosemary Leaves, known in Chinese as Mi Die Xiang (迷迭香), from Rosmarinus officinalis, are sun-dried aromatic leaves sold as a culinary herb. In TCM tradition, rosemary is considered pungent in flavor and gently warming, traditionally associated with refreshing the mind and supporting circulation. These whole dried leaves are commonly used in cooking, roasting, and herbal infusions, and are not intended to replace medicine.

Key Selling Points

• Whole dried rosemary leaves naturally sun-dried for lasting aroma
• Botanical source Rosmarinus officinalis with Chinese name Mi Die Xiang 迷迭香
• Pungent and warming herb traditionally valued in Chinese and Western herbal practice
• Versatile culinary herb for roasting meats, stews, breads, and herbal tea blends
• 500g bulk pack sealed for freshness and easy pantry storage

Quality & Sensory

The dried leaves are typically deep green to gray-green, slender and needle-like, with a firm brittle texture. They carry a strong camphor-pine aroma with warm peppery undertones, and when steeped or cooked they release a resinous, slightly bitter savory flavor.

Technical Specifications

Usage Scenarios

• Steep as a warming herbal infusion or add to tea blends
• Season roasted meats, potatoes, and vegetables
• Simmer in soups, stews, and braises for depth of flavor
• Mix into bread dough, focaccia, and savory baking

Traditional Uses

In TCM theory, rosemary is regarded as pungent and warming, traditionally associated with invigorating qi, refreshing the senses, and dispelling dampness. In Western folk herbalism it has long been used in infusions and culinary preparations, often paired with thyme, bay leaf, or cinnamon in seasonal cooking and aromatic blends.

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