RosemarinusOfficinalis01

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Rosemary is an evergreen woody shrub with aromatic, needle-like leaves and gray, scaly bark. Rosemary bushes can grow up to 6' tall with a spread of 4 or 5'. The plants stay smaller in pots. The leaves resemble needles and are about 1' long with a pungent fragrance, somewhat reminiscent of pine. The flowers appear in winter and spring, are pale blue, about an inch long, and arranged in clusters of 2 or 3. Rosemary flowers, like those of most mints, are semi-tubular with an upper lip and a lower lip; the upper lip has two lobes and the lower lip has three lobes.

Rosemary was originally from the Mediterranean region, where it still grows in dry, sandy or rocky soils in a climate characterized by warm summers and mild, dry winters.

There are so many uses for rosemary that no garden should be without this attractive and versatile mint. In the herb garden, rosemary is the backbone around which all other herbs rally. Along the path to the front door, rosemary releases its fresh, clean scent when brushed against. Rosemary can take the heat, and does well against a brick or stone wall, or in a pot on a sunny patio or terrace. Prostrate varieties will creep along a stone wall, or cover the ground in areas that are too dry, sandy or rocky for most ground covers. They are also delightful in hanging baskets. Rosemary makes a wonderfully fragrant hedge; prune it after flowering. Fanciful topiaries are made from rosemary.

Rosemary leaves and flowers contain a volatile oil that increases blood flow just beneath the skin. In the bath water, an infusion of rosemary leaves refreshes and stimulates. Rosemary oils are known to have antibacterial properties. For centuries herbalists have prescribed rosemary for curing dozens of maladies. Most of these medicinal uses have not been verified by modern science, but probably many are effective.

Rosemary leaves add a fresh, piney scent to sachets and potpourris; to soaps, lotions and perfumes; and to clothes and linens in the drawer. Rosemary is said to deter clothes moths, and an infusion of leaves works as a topical insect repellent. Rosemary flowers are very attractive to honeybees, and a fine honey is produced. In the kitchen, rosemary is used as a seasoning for many meats and vegetables. Twigs and stems added to the coals during the last few minutes impart an interesting, aromatic flavor to grilled foods. Try sprinkling a few leaves of fresh rosemary on top of cooked lima beans. Make herb butter and herb vinegar with rosemary.

Rosemary contains these constituents: Borneol, Linalol, Camphor, Diosmin, Apigemin, Luteolin, Rosmarinate, Ursolic Acid, Oleanic Acid, Cineol, Cymene, Ocimene, (+)-Limonene, Cineole, Amorphene.

The leaves and the flowering tops are collected in Spring or Summer, utilizing a sharp knife cutting the branches off (leaving the main stem unharmed).

1) Hanging the bundle of branches in a warm environment (with a bag) for about a month. Once the leaves, and flowers, are dry they are easily removed with moderate agitation of the bag or by stripping them by hand.

2) Placing the bundles of rosemary into an oven on greaseproof paper and warming it slightly (don't cook it!). This method, obviously, is much faster but you have to be careful not to cook it. If you do the volatile compounds will escape and thus negating any effects you are trying to obtain.

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