Rosemary: Dew of the Sea
Rosemary has been used in culinary arts for centuries and the mere mention of rosemary conjures up thoughts of homemade Mediterranean meals, good wine and cheerful gatherings. The name of this fragrant perennial herb derives from the Latin word rosmarinus or "dew of the sea" because it requires no water if it grows in the breeze of the sea air. Rosemary is often used when roasting meats and fish for is woody, mustard-like taste.
Rosemary has been used in culinary arts for centuries and the mere mention of rosemary conjures up thoughts of homemade Mediterranean meals, good wine and cheerful gatherings. The name of this fragrant perennial herb derives from the Latin word rosmarinus or "dew of the sea" because it requires no water if it grows in the breeze of the sea air. Rosemary is often used when roasting meats and fish for is woody, mustard-like taste.
This astringent herb is high in iron, calcium and B6, as well as, Folate (B9), Vitamin A and C, manganese, potassium, copper and magnesium. Rosemary can be eaten fresh, cooked or dried. You can also make a tea from it's fresh or dried needle-like leaves.
Rosemary has been used to boost memory, mood and concentration. It is also useful in stimulating the immune system, increasing circulation and improving digestion. Many asthma sufferers use it to reduce the severity of attacks and increase respiratory function.
You can use rosemary to treat an itchy scalp or dandruff but brewing some leaves to make a rinse. Rosemary oil has been known to keep a youthful glow on your face. I make boost my astrigent by adding rosemary to a bottle of witch hazel.
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