Rosemary

Habitat & Origin

Rosemary (Rosmarinus officinalis, nowadays Salvia rosmarinus) is native to the rocky coasts of the western and southern Mediterranean. The shrubs root between limestone and pebbles, often on steep slopes where they receive abundant sun, sea breeze, and dry air — ideal for the formation of intense aromatic oils. During flowering, when small blue-lilac flowers appear, the needle-like leaves are at their most aromatic. For infusions, young but already slightly woody shoots are cut and dried slowly. Maison Tisane selects rosemary based on origin, leaf fullness, and scent: firm, dark green needles with a clear pine-resin and citrus-herb nose, without musty or burnt tones.

Active compounds

Rosemary contains cineole, borneol, camphor, and rosmarinic acid: aromatic compounds that together form the pine-resin-like freshness and warm herbal quality. They give the infusion a long, clearly herbal structure with a dry, Mediterranean accent. In blends, rosemary works as a refined, kitchen-inspired herbal layer that lends citrus, roots, and floral tones depth, tension, and a hint of sea air.

Ayurvedic approach

Rosemary has a warm, aromatic sharpness that clarifies Kapha and sets it in motion. Due to the dry warmth, it can slightly stimulate both Vata and Pitta, which is why the herb is used with attention in Ayurveda. In Mediterranean coastal regions, rosemary was seen as a 'sea memory': a scent that brought together salt, sun, and ridges. Energetically, it feels like warm wind over rocky slopes — herbal, precise, and subtly activating.

Flavour profile & Blending