Rosemary – Salvia rosmarinus
Rosemary was used as a hallucinogen in religious rites. In 1370, rosemary dissolved in alcohol gained notoriety as an ingredient in Hungarian Queen's Spirit, one of the first perfumes ever. This versatile plant is popular in culinary, cosmetic and pharmaceutical applications.
Versatile and soothing
Fields of application
The leaves of the rosemary plant contain an essential oil, tannins and polyphenols. Preparations made from rosemary have antispasmodic, stomachic, tonic, circulation-boosting, pain-relieving, antimicrobial and carminative properties. Among other things, rosemary is used to treat functional upper abdominal discomfort, respiratory diseases such as colds and flu, muscle and joint pain, and circulation problems. Rosemary is also used to help with menstrual cramps, migraines, nervousness, depression and burn-out syndrome. The scent of rosemary is also said to help concentration and memory.
Botanical characteristics
Rosemary, an evergreen subshrub in the mint family, grows wild along the coastal regions of the Mediterranean, has an intensely aromatic scent and reaches a height of 0.5 to 2 metres. It can flower throughout the year, but the main flowering period is from March to April. Only the dried leaves are used medicinally, for local, systemic and inhalational applications. Rosemary is often cultivated as an ornamental and culinary herb and is an important component of Mediterranean cuisine.