Description
Ethiopia rosemary (Rosmarinus officianalis L.) comes in the same aromatic, sweetly scented purple-flower bearing shrubs like the native Mediterranean herb of the same name. The plant’s Greek term just means flower while in Italian, it is celebrated as dew of the sea. Both a decorative houseplant and a medicinal herb, it is common to find the plant in the arid parts of Ethiopia due to its adaptation to dry areas.
We source rosemary from the lush fields of Wondo Genet in southern Ethiopia. Family growers here own small and medium plots of land of up to 1.5 hectares. They grow the crops next to other cash crops like basil and red onions.
We harvest Ethiopia rosemary leaves by cutting off two to three inches of every sprig. These cuttings usually have the oil content that not only spices up meals but serves as medicine. We then dry the stems so that they can undergo processing for the oil. We then wait until the needlelike leaves are mature and pick them the same way as any other leafy plant. All of our harvesting methods include sharp sterilized pruning equipment and harvesting scissors.
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