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Rosemary | basic characteristics | health benefits | cookery

Basic characteristics of rosemary


Rosemary (Rosmarinus officinalis) is a Mediterranean plant, belongs to the evergreen plants. 

It grows as a bush with green needle-like leaves and flowers in violet colors. Since it is sensitive to low temperatures, it can not be grown in cold regions.

In addition to Mediterranean warm eligible regions, today rosemary grown on US soil and Mexico, although it always can be grown at home, in small pots as herbs for everyday use.

Thin, dark green needle leaves have an intense spicy fragrance and pungent, astringent and bitter taste

Nutritional Value of Rosemary


Chemical - nutritional composition of rosemary looks like this:

- Iron
- Calcium
- Manganese
- Copper
- Magnesium
- Vitamin C
- Folic acid
- Vitamin A
- Vitamin B6 and pantothenic acid
- Essential oils
- Saponins, tannins, glycosides
- Camphor
- Enzymes

Health Benefits of Rosemary


Flowers, leaves as well as the entire plant have many healing properties.

1. Rosemary stimulates circulation to the brain and improves concentration, memory and mental abilities.

2. It acts anti-inflammatory, and is applied in the treatment of asthma.

3. It improves immunity, has antibacterial, antifungal and antiseptic properties.

4. Relieves pain and removes spasms in the muscles (legs, arms, menstrual pains, rheumatism, arthritis)

5. Rosemary has sedative properties and is used in the application of code fainting, for relaxation, for the treatment of anxiety and irritability.

6. Rosemary has diuretic properties

7. Improves digestion

8. Flyers anemia

9. Once the rosemary was used as a remedy for tuberculosis

10. Rosemary is added to cosmetic products to strengthen hair and as a refreshing tonic. 

The solution of rosemary can be used as a rejuvenating tonic for skin tightening

Rosemary added to bath bathing strengthens and refreshes especially when recovering from illness. 

For revitalizing hair growth, loss prevention and occurrence of dandruff is recommended to apply few drops of rosemary into the scalp.

Application of rosemary in Cooking | rosemary as a spice


Rosemary is use as a seasoning for fish, pork, mutton, venison, sauces, soups and marinades. 

It should be dosed carefully because it has a very intense aroma. 

It is recommended for fish baked in the oven or under the bell; Placed on boiled and baked potatoes; Americans rubbed rosemary into the beef, the Italians used it as an integral part to roast a pig. 

This spicy herb enhances the flavor of vegetables such as tomatoes, pumpkins, potatoes, eggplants, peas and lentils and mushrooms. 

Baked potato alone or with root vegetables with the addition of rosemary can be a meal or a delicious side dish.

The rosemary is added in small quantities because if you overdo it can become toxic, and pregnant women should not eat it.


Rosemary goes well with other spices, like dried oregano, thyme, marjoram and this spice mixture is found in the famous Mediterranean blend of herbs - herbs de Provence, which is used in the preparation of stews, grilled tomato or pizza.

Fresh or dried rosemary?


Whenever possible, choose fresh instead of dried rosemary because it is richer in taste and aroma.


Whenever possible, choose fresh instead of dried rosemary because it is richer in taste and aroma. 

Before cooking, rinse rosemary under running water and patting dry.

The manner of keeping rosemary


Keep fresh rosemary in the refrigerator for several days wrapped in a damp paper towel partially. 

You could dry Fresh rosemary, like attach it to the thread and hang in a cool, dry place. 

Move off the dried needle-like leaves and store them in a tightly sealed container in a cool, dark, dry place for up to six months.

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