Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in).
The leaves are evergreen, 2–4 cm (0.8–1.6 in) long and 2–5 mm broad, green above, and white below with dense short woolly hair.
Flowering, very common in a mature and healthy specimen, blooms in summer in the north; but can be ever blooming in warm-winter climates and is variable in color, being white, pink, purple, or blue.
Attributed Medicinal Properties
Rosemary is a circulatory and nervine stimulant, which in addition to the toning and calming effect it has on digestion, is also effective for distressing. Rosemary is useful for flatulent dyspepsia, headache or depression associated with debility. Externally, Rosemary oil may be used to ease muscular pain, sciatica and neuralgia. The constituents of Rosemary act as a stimulant to both the hair follicles and circulation in the scalp, and thus may be helpful in treating premature baldness - the oil is most effective in this case. The plant contains essential oils (borneol, camphor, cineole, linalol, verbenol), tannins, flavonoids (apigenin, diosmin, luteolin), rosmarinic acid, rosmaricine, heterosides, triterpene (ursolic acid, oleanic acid), and resin. Rosemary is considered a rejuvenative skin toner. It is an important ingredient in Queen of Hungary water, a popular beauty tonic. When used on the skin, it helps to strengthen the capillaries. As a bath herb, it acts as a rejuvenative and helps sore muscles. Rosemary can also be used as a gargle for sore throat, gum ailments, canker sores and as a breath freshener. And Rosemary is often used as an ingredient in shampoos & conditioners for dandruff, where it is believed to prevent premature graying of dark hair and hair loss.
During the fourteenth and fifteenth centuries, rosemary branches were burned in homes to keep away the black death. More recently during World War II, a mixture of rosemary leaves and juniper berries was burned in the hospitals of France to kill germs. These practices may not be as strange as they seem. Research has found that rosemary oil does indeed have some antibacterial effects.
As a medicinal herb, rosemary should he used carefully. Larger quantities of the pure oil used therapeutically can irritate the stomach, intestines, and kidneys. However, don't let this worry those of you who cook with rosemary. As a seasoning, it is perfectly safe to use.
Culinary Uses
Rosemary has one of those distinctive, strong flavors that convinces the palate that herbs aren't just delicate things reserved for dainty soups and sprinkling on baby vegetables. It takes hold of the taste buds with a woodsy flavor, somewhat piny, mint like yet sweeter, with a slight ginger finish. It can also be used as a subtle accent, using just a hint of the flavor lightening the mood of an otherwise mundane sauce or pastry.
Its flavor harmonizes with those of poultry, fish, lamb, beef, veal, pork, and game, particularly in their roasted forms. Rosemary enhances tomatoes spinach, peas, mushrooms, squash, cheese, eggs, lentils, and complements the herbs chives, thyme, chervil, parsley, and bay in recipes. Gentle soups like potato and eggplant benefit from rosemary's robust character, as do marinades, salad dressings, bouquet garnis, and cream —sauces.
You can use both the flowers and leaves for garnishing and cooking. Crush or mince the spiky leaves before sprinkling over or rubbing into foods.
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