Rosemary, Salvia rosmarinus, is a species of shrub of the Lamiaceae (or Labiaceae) family, growing wild around the Mediterranean, particularly in arid and rocky scrubland, on limestone soils. Until 2017 it was known by the scientific name Rosmarinus officinalis, now a synonym, since the species was reclassified in the genus Salvia. Fresh or dried, this condiment herb is found in Mediterranean cuisine, and a domesticated variety is grown in gardens. It is a melliferous plant; rosemary honey, or “Narbonne honey” is renowned. It is also a product frequently used in perfumery. Finally, it is attributed many phytotherapeutic virtues. The leafy branches of rosemary are best used fresh, but can also be stored dried. The flowers have a milder flavor and are eaten raw, sprinkled to flavor a dish or dessert. The use of rosemary in perfumery is very old. The first alcoholic perfume of which we know the existence is the water of Hungary, an alcoholate frequently used in the seventeenth century and which could date from the fourteenth century, of which rosemary was one of the main components.