Rosemary is an aromatic, woody, evergreen shrub, highly branched and occasionally stocky, and which can reach a height of 2 meters. The young stems are covered with fluff, which disappears when growing, and old stems with a reddish color and cracked bark
Therapeutic and pharmacological applications
Of the rosemary the leaves are used mainly and sometimes, the flowers. It is a plant rich in active ingredients.
With the essential oil that is extracted directly from the leaves, rosemary alcohol is prepared. It has been shown to be effective in alleviating pain and inflammation in people with osteoarthritis or rheumatoid arthritis, but not in people with fibromyalgia. It is effective as a gastric protector, in preventing ulcers, even with greater potential than Omeprazole. It is also used in the form of tea.
The infusion of rosemary leaves relieves cough and is good for the liver and to stop intestinal spasms.
Rosemary smoke serves as a treatment for asthma.
Rosemary camphor has a hypertensive effect (increases blood pressure) and tones the blood circulation.
With the essential oil that is extracted directly from the leaves, rosemary alcohol is prepared. It has been shown to be effective in alleviating pain and inflammation in people with osteoarthritis or rheumatoid arthritis, but not in people with fibromyalgia. It is effective as a gastric protector, in preventing ulcers, even with greater potential than Omeprazole. It is also used in the form of tea.
The infusion of rosemary leaves relieves cough and is good for the liver and to stop intestinal spasms.
Rosemary smoke serves as a treatment for asthma.
Rosemary camphor has a hypertensive effect (increases blood pressure) and tones the blood circulation.
Culinary Uses
Rosemary is one of the most valued aromatic plants in cooking for its pleasant smell and the flavor it brings to processed foods, both meat, fish and vegetables, and is a classic in some oven roasts and stews. It is used both fresh and dry. Among the most common recipes that carry rosemary are many tomato sauces, the “Lamb with Rosemary”, “roasted kid”, “Tomatoes seasoned with oil and rosemary” or “Rabbit Stew with Rosemary”. This plant is also used to personalize oils and vinegars, incorporating a fresh branch in the container where they are kept, which provides great nuances when infusing. In the avant-garde kitchen this technique is used but it is usually developed by confiting (cooking at low temperature) rosemary in liquids.
Nutritional table
