This very wonderfully smelling herb is from the Mediterranean and is known for its use in flavoring chicken and lamb, as well as bodily fragrances. Rosemary or Rosmarinus officinalis (its scientific name) is a fantastic source of iron, vitamin B6 and calcium.
It is usually dried (as pictured above) as a whole herb or a dried powdered extract. I enjoy it as a tea quite often. In addition to tea, rosemary leaves, fresh or dried, can also be used to make liquid extracts. At large doses though, the extact may yield toxicity, causing gastrointestinal irritation.
Rosemary is a part of the mint family and has similarities to the herb thyme. Among its ancient health benefits, such as contributing to the decrease in muscle pain, a memory booster, immune and circulatory system promoter, and hair growth stimulater, there are some other great reasons to become acquainted with rosemary.
- Antioxidant benefits
- Brain function improvement
- May promote eye health
- Properties that may guard against Type 2 Diabetes
- Antibacterial, antifungi, antimold, and antiviral properties.
- Diaphoretic (fever reducer)
- Stimulates hair growth and may prevent baldness
It has been studied in doses of 4 to 6 g/day for the dried leaves (roughly 2.5-3.5 tablespoons of fresh leaves) and 0.1 to 1 ml for the essental oil. In measurements for cooking and tea, the herb is relatively safe, but as always, consult your healthcare provider before adding anything new to your health regimen. Take caution in pregnancy and lactation with this herb. It has been reported that it may have emmenagogue and abortifacient effects. The risks may outweigh the benefits when used in pregnancy and lactation.