This small, aromatic, evergreen shrubby plant is native to the Mediterranean region and now cultivated world-wide. It has been used for thousands of years to improve memory and aid digestion, and as a preservative for meats. The leaves and terminal twigs are used in cooking and herbal medicine, the extracted oil is also commonly used in aromatherapy.
It contains a wide variety of compounds, including flavanoids, diterpenes, volatile oil and phenolic acids, in particular rosmarinic acid, which is antioxidant in action. The volatile oil consists of a variety of active constituents that have potent anti-microbial and antispasmodic properties. Historically it is said to be antiseptic, anti-inflammatory, antidepressant, anticancer, circulatory stimulant tonic, diuretic, sedative, mild astringent, analgesic and a brain tonic.
Historically it has been used to treat a number of conditions including:
The herb is available fresh or dried and can easily be made into a tea, and drunk up to 3 times per day. Oil preparations for internal use are also sometimes available, if not a qualified herbalist will be able to make a preparation to suit your needs.
In cooking it can be added to fatty meals such as lamb and pork to enhance flavour, and also to help break-down the fats and aid digestion. It can also be added to white wine to make a rosemary wine.
Aromatherapy oil is available for topical use and is commonly added to a carrier oil and used in scalp massage, to improve circulation to the hair follicles. Rosemary is a common ingredient in herbal shampoo and can be used to treat head lice.
| This information is licensed for use by Wellbeing Information Systems Ltd ("WIS"), and protected by international copyright law. All rights are reserved. (email info@wisinfo.co.uk). |