Rosemary creates memorable matchings with lamb, pork and chicken. Used to flavor biscuits, eggs, cheese, jams, wine cups and jellies. A little freshly chopped rosemary complements sweet orange sections. I love it on roasted potatoes.
Fresh leaves lose aroma in a few hours, dried leaves within a few months. A tender perennial, it also grows well in pots indoors. Blue flowers at various times. A great plant to train as a topiary or circle.
Rosemary oil is used for purposes of fragrant bodily perfumes or to emit an aroma into a room. It is also burnt as incense, and used in shampoos and cleaning products.
Rosemary has a very old reputation for improving memory and has been used as a symbol for remembrance during weddings, war commemorations and funerals in Europe.
In traditional medicine of India essential oil from flowers and leaves is used as anti-inflammatory agent, astringent, antiseptic, stomachic, carminative; and externally in circulatory disorders, in addition flowering tops and leaves are used as carminative and diuretic.
Laboratory studies have shown rosemary to be rich in antioxidants, which play an important role in neutralizing harmful particles called free radicals. Also thought to help boost the immune system and improve blood circulation.
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