When brewed as a tea, rosemary provides a robust and slightly bitter flavor profile with earthy undertones, complemented by a refreshing herbal aroma that is both invigorating and soothing.
In gin production, rosemary contributes a complex herbal flavor characterized by its pine-like resinous notes, which blend well with juniper and other botanicals, adding depth and a savory quality to the spirit's aroma.
Culinary uses of rosemary are extensive, as its leaves can be used fresh or dried to flavor roasted meats, stews, soups, and various Mediterranean dishes. It also serves as a flavorful addition to bread, sauces, and marinades, enhancing dishes with its robust herbal taste.
Medicinally, rosemary is valued for its potential benefits, including digestive aid, anti-inflammatory properties, and antioxidant effects. It has been traditionally used to improve circulation, boost memory, and support overall cognitive function. 
 
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