1. Rosemary By: Moses Suarez

2. Region It is native to the Mediterranean. The rosemary plant originated in the countries surrounding the Mediterranean Sea. However, it now grows in North America as well.

3. Uses The fresh and dried leaves are used frequently in traditional Mediterranean cuisine. A tisane can also be made from them. Carnosic acid, found in rosemary may lower the risk of strokes and neurodegenerative diseases like Alzheimer's and Lou Gehrig's

4. Flavor They have a bitter, astringent taste, which complements a wide variety of foods. When burned give off a distinct mustard smell

5. Pronunciation ROS- MARI If you know how to read its not that hard.

6. Recipe- Rosemary Bread 1 cup water 3 tablespoons olive oil 1 1/2 teaspoons white sugar 1 1/2 teaspoons salt 1/4 teaspoon Italian seasoning 1/4 teaspoon ground black pepper 1 tablespoon dried rosemary 2 1/2 cups bread flour 1 1/2 teaspoons active dry yeast

7. Variety Albus- white flowers Arp- leaves light green, lemon-scented Aureus- leaves speckled yellow Benenden Blue - leaves narrow, dark green Blue Boy - dwarf, small leaves Golden Rain - leaves green, with yellow streaks Irene - lax, trailing Lockwood de Forest - procumbent selection from Tuscan Blue Ken Taylor - shrubby Majorica Pink - pink flowers Miss Jessop's Upright - tall, erect Pinkie - pink flowers Prostratus Pyramidalis (a.k.a Erectus) - pale blue flowers Roseus - pink flowers Salem - pale blue flowers, cold hardy similar to Arp Severn Sea - spreading, low-growing, with arching branches; flowers deep violet Tuscan Blue - upright