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Rosemary is a perennial, semi-shrubby plant that grows naturally on the Mediterranean coast and in southern Europe.
The fresh and dry leaves of rosemary are used as a culinary spice and as a medicinal herb. Rosemary is an excellent seasoning for meat and fish dishes, salads and tea. Used in sauces, soups and marinades. As an herb, it helps with nervousness, dizziness, prostatitis, asthma, bronchitis and inflammation of the upper respiratory tract. Rosemary decoction has a positive effect on hair growth.
Rosemary is a great lover of heat and can be grown both outdoors and at home. It should be brought indoors for the winter or in anticipation of frost. The most suitable for cultivation is scented rosemary (Rosmarinus officinalis). Rosemary is usually propagated by cuttings, sprouts and, less often, seeds.
Medicinal properties of rosemary
Rosemary uses the leaves and flowering tops. Rosemary has a positive effect on the nervous system by stimulating it. It improves blood circulation thus relieving depression and fatigue. It also improves blood flow to the head, thus enhancing memory and concentration. Essential oils are commonly used for inhalation. Try putting dried rosemary in a cushion and lying down when you feel tired.
Apply essential oil preparations to sore, arthritic joints.
A decoction is used to treat digestive disorders and liver diseases. A teaspoon of dried leaves in a cup of hot water is brewed for 10 minutes. Drink 3 cups a day.
The herb is not advisable for pregnant and lactating women in quantities greater than culinary quantities.
The smell of rosemary is feared by domestic creatures such as moths and fleas (for example dogs). Rosemary decoction ( boil the leaves and twigs for 30 minutes) is poured into a spray bottle. Rosemary pads will also repel suckers.
Use of rosemary in cooking
Rosemary has a strong aroma reminiscent of eucalyptus, mint and pine. It can overwhelm other herbs and is therefore used in moderation. It releases its ethers quite slowly, so it is often used at the start of cooking. It is added to dishes either crushed for its hardness or in the form of twigs which are later removed. Can be combined with other strong forwards, garlic, wine. It goes well with wild game, fatty meats such as pork, goose meat and lamb. Flavours smoked sausages.
Information source: https://en.wikipedia.org/wiki/Rosemary