rosemary, (Salvia rosmarinus), small evergreen plant of the mint family (Lamiaceae), the leaves of which are used to flavour foods. Native to the Mediterranean region, rosemary has naturalized throughout much of Europe and is widely grown in gardens in warm climates. The leaves have a pungent, slightly bitter taste and, dried or fresh, are generally used to season foods, particularly lamb, duck, chicken, sausages, seafood, stuffings, stews, soups, potatoes, tomatoes, turnips, and other vegetables, as well as beverages. The taxonomy of rosemary has been contentious, and it was formerly placed in the genus Rosmarinus as Rosmarinus officinalis. See also Salvia.