Rosemary (Rosmarinus officinalis) — Dried Food-Herb Leaf, New-Crop Culinary & Tea Grade

Rosemary (Rosmarinus officinalis) is the dried leaf of a revered aromatic herb known in Traditional Chinese Medicine (TCM) as Mí Dié Xiāng (迷迭香). Long prized across Mediterranean and Chinese folk traditions as a warming, spirit-lifting, and wind-dispelling herb, rosemary has been used to ease heaviness in the head, support clear thinking, and warm the middle. Its nature is warm, pungent, and slightly bitter, making it a gently stimulating herb for moving qi, opening the senses, and harmonizing the Stomach and Liver.

Key Selling Points

• New-crop rosemary leaf, deep green color
• Food-herb (药食同源) primary agricultural product
• Sun-dried, small-leaf culinary grade
• Traditional aromatic herb for tea and cooking
• 500g bulk value, 24-month shelf life

Quality & Sensory

Each batch is carefully sun-dried to preserve its vivid green color, fine needle-like leaf shape, and firm, slightly crisp texture. The aroma is bright, resinous, and camphoraceous with pine-like notes. When brewed, the leaves yield a pale golden-green infusion with a warm, herbaceous, mildly bitter taste and a lingering cooling finish on the palate.

Technical Specifications

Usage Scenarios

• Herbal tea blends
• Culinary seasoning for roasted meats and vegetables
• Soup and stew ingredient
• Aromatic sachets and potpourri
• Daily food-herb infusion

Traditional Uses

In folk herbal practice, rosemary is brewed as a daily tea to lift the spirits, clear the head, and warm the body during cold or damp seasons. It is simmered into soups and stews with ingredients like ginger, jujube, and goji berry, and used as a fragrant culinary herb in roasted dishes. Herbalists also place dried rosemary in sachets and pillows for its refreshing, clarifying aroma.

FAQ Q&A