Description

Rosmarinus officinalis is a woody, perennial herb with fragrant, native to the Mediterranean region. R. officinalis leaves are used as a flavoring in foods, which contains a number of phytochemicals, including rosmarinic acid, camphor, caffeic acid, ursolic acid, betulinic acid, carnosic acid, and carnosol.

Scientific classitication

Family: Lamiaceae

Genus: Rosmarinus

Common Name

Mi Die Xiang

Reference

Bornowski, N., Hamilton, J. P., Liao, P., Wood, J. C., Dudareva, N., & Buell, C. R. (2020). Genome sequencing of four culinary herbs reveals terpenoid genes underlying chemodiversity in the Nepetoideae. DNA research : an international journal for rapid publication of reports on genes and genomes, 27(3), dsaa016.