Rosemery

Genus: Rosmarinus
english name: Rosemary
latin name: rosmarinus officinalis

Family: Lamiaceae
Contenents: rosmarinic acid, caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol, and rosmanol, iron, calcium, and Vitamin B6
Parts used: oil
Properties: Tonic, astringent, diaphoretic, stimulant, antifungal, antiviral, spasmolytic and antioxidant
Uses
internal uses: dyspeptic complaints, flatulence and to stimulate appetite and the secretion of gastric juices; it is also for rheumatism and circulatory problems. In aromatheerapy this essential oil helps to clear the mind, sharpen the memory and boost the central nervous system. In the body it helps to clear respiratory congestion, including sinuses and relieving catarrh and asthma.
external uses: in hair-lotions, for its odour and effect in stimulating the hair-bulbs to renewed activity and preventing premature baldness; as a rubefacient and is added to liniments as a fragrant stimulant.

Rosemary is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. The plant has quite an interesting and varied history: from witches to fairies to weddings to burials. Rosemary was often entwined into a wreath worn by brides at the alter after being dipped in scented water. The wreath symbolized fidelity love, abiding friendship and remembrance of the life the woman had led prior to her marriage.
The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as a herb; they have a bitter, astringent taste, which complements a wide variety of foods: meat (especially lamb and kid), sausages, stuffing, soups, stews and to make tea. The flowers can also be added to salads.