ROMERITO DE JARDÍN the romerito is an edible plant part of Mexican gastronomy, where pre-Columbian culture was mixed with Spanish. The nuns created cheap dishes to aid in the local feeding and made several recipes, which were then enriched with shrimp and other dressings, as it is a versatile and aromatic herb. Today it is used in a wide variety of savory and sweet recipes in fruit salads, soups, vegetables, meats (especially lamb), fish, eggs, fillings, dressings and even desserts. It is perfumed with cosmetics and perfumes, and is used as an insect repellent and medicinal uses. . Rosemary was already used in 500 BC. c . , as a culinary and medicinal herb by the ancient Greeks and Romans. In particular, the garden romerito seems to me to be inedible, because ds of thick stem and of few minor branches. The seeds are not very germinative because they are activated around 50%, so you have to sow twice as many plants as you want