Dried Rosemary Leaves Mi Die Xiang 迷迭香 Culinary Herb for Western Cooking and Herbal Tea 1 Jin Pack

Dried Rosemary Leaves, known in TCM as Mi Die Xiang (迷迭香), from Rosmarinus officinalis. This domestic Chinese-grown herb consists of small leaf-grade material with stems removed, processed by grinding for convenient use. In TCM theory, rosemary is traditionally associated with aromatic and refreshing properties. Commonly used as a Western culinary seasoning and in traditional herbal preparations. This product is a food-grade agricultural product and is not intended to replace medicine.

Key Selling Points

• Domestically grown rosemary with small leaf grade and no stems
• Botanical source Rosmarinus officinalis known in TCM as Mi Die Xiang
• Ground processing allows easy portioning and versatile use
• Traditional aromatic herb valued in both TCM and Western herbal practice
• Suitable as a Western culinary seasoning for everyday cooking

Quality & Sensory

Typically deep green to bluish-green in color with a fine ground texture. The aroma is characteristically pine-like, camphoraceous, and slightly minty. When steeped or cooked, it typically imparts a warm, resinous, and savory herbal taste.

Technical Specifications

Usage Scenarios

• Seasoning for roasted meats, poultry, and potatoes
• Infused into herbal tea blends
• Added to soups, stews, and marinades
• Baked into breads and savory pastries

Traditional Uses

In traditional herbal practice, rosemary has been used in European folk medicine and is also recognized in Chinese herbal material trade. Traditionally associated with aromatic and invigorating qualities, it is commonly paired with thyme, oregano, and bay leaf in Western cooking. In TCM material usage, it may be incorporated into aromatic formulas or daily infusions. Often used during autumn and winter seasons for hearty dishes.

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