Rosemary is the medicinal plant of the year 2011, and is one of the most popular Mediterranean spices. The herb that makes you strong. It is used as an aromatic plant, in the kitchen, as a spice and in medicine.
In the kitchen: it can be used in many ways because of its very fine aroma. For fish, meat, lamb, poultry, in potato dishes but also for vegetables. It is also very suitable for seasoning courgettes fried in olive oil, eggplants or tomatoes. As a digestive stimulant for fatty foods.
Rosemary has a very intense, aromatic smell and a resinous, slightly bitter taste, which reminds a bit of camphor and eucalyptus. It was also used as a substitute for incense because of its similar smell.
In naturopathy rosemary is used internally as tea or externally for baths and washes. Too high doses can cause intoxication and cramps. Daily doses of 6 g leaves for tea infusions should not be exceeded.
Pregnant women are generally advised not to take it.
Ingredients: Essential oils, borneol, linalol, camphene, cineol and camphor, tannins, bitter substances and resins.
Origin: Tunisia. Controlled quality.
Please note: The use is not intended to eliminate or alleviate any disease, suffering or medical condition. The information given here comes from naturopathy, is based on tradition of folk medicine or many years of experience. Under no circumstances should this information replace a consultation with a doctor. If you have any questions, please contact your doctor or alternative practitioner.