Rosemary plant: It’s a plant with more than one way of life

A species of shrub that grows on a river in New Mexico is an edible herb and has a symbiotic relationship with a flower that grows in the same area.

The herb, called rosemary, is a member of the herb family, Asteraceae, which include many other flowering plants.

Rosemary plants are common in North America, and in Europe, they grow as ornamental plants.

But in Canada, the herb has become a staple food.

Rosemarie plants are a common food for people in Canada who are lactose intolerant or have diabetes.

Rose marie (Rosemary sp.) is a perennial shrub in the family Asteraceae that grows to about 8 feet (2 meters) tall.

Rosemary plants produce a variety of flowers that can be used for cooking, baking and as a plant cover.

They are edible, though, because they have a high acidity.

The plant’s roots are used to cook food, as a cooking pot or as a tea.

It is also used as a traditional medicine in Mexico.

According to the American Chemical Society, rosemary has about 70 compounds.

These include the volatile phenylalanine, the flavonoid flavonol, the phenylpropionic acid, and the phenolic acid, which is also found in some of the spice blends found in the United States.

It is not known how the rosemary plant uses its food.

But according to a recent study, it is very effective in controlling inflammation and making the body more sensitive to infection.

In some ways, the plant is similar to other herbs, such as garlic.

Rose marie contains compounds that can reduce inflammation in the body.

But it has other uses.

It can be an ingredient in herbal teas and in some other foods, including dried herbs and dried meats.

Rose Marie is often sold in flower form, which can be hard to find.

But the plants can be grown indoors, so there is an alternative to the herb in this case.

Amaranthaceae, the family that includes rosemary and a number of other herbs that are edible and used in cooking, is also known as the herbaceous family.

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