Rosemary – Rosmarinus officinalis

Part used Leaves and twigs.

Location Southern Europe and the Mediterranean, cultivated elsewhere.  Likes a warm, moderately dry and sheltered environment, but also does ok by the sea (hence it’s name) and in my own windswept garden.  Reputed to grow more strongly in gardens of households where the woman is in charge!

Description Evergreen shrub, growing to 6 foot. Beautiful aroma.  Has narrow, dark green leaves with a pine-like shape.  Flowers are normally a bluish mauve, but there are blue, pink and white flowered cultivars.

Constituents Volatile oil  which can be variable (see below); Flavonoids – apigenin, diosmetin, diosmin – more effective than rutin at decreasing capillary fragility, genkwanin,  and others; Rosmarinic acid, carnosic acid and other phenolic acids – possibly responsible for anti-inflammatory actions; Diterpenes; Rosmaricine – analgesic and stimulant; Triterpene bitter; tannins

Actions Carminative; Spasmolytic; Thymoleptic; Sedative; Diuretic; Antimicrobial; Anti-inflammatory; Tonic and restorative – general, cardiac and nervous system; Astringent; Diaphoretic; Stomachic; Nervine; Anodyne; Stimulant and cephalic; Stimulates the circulate, adrenal glands and liver; Anti-oxidant; Cicatriscant and vulnerary; Rubefacient; Cholagogue and choleretic; Anti-microbial; Topically – rubefacient; Analgesic; Parasiticide

Traditional and current uses

• Mild to moderate depressive states with general debility
• Cardiovascular weakness and debility of old age or as a result of long term illness or stress
• Improves the circulation to the head, helping concentration, so valuable for exams and study
• Migraines and headaches
• Encourages hair growth when used as a hair rinse or to massage the head, also good for retaining the colour of dark hair`
• Can help to relieve symptoms of low blood pressure; the herb is safe for high blood pressure, but the oil is not
• Fainting and weakness due to deficient circulation
• General debility, especially with poor circulation and digestion
• Topically for myalgia, sciatica and intercostal neuralgia
• Footbaths for poor circulation – use an infusing, the essential oil or the hydrolat
• Strengthens the liver and gallbladder
• Externally, the oil and the herb are an excellent skin regenerator, good for congested skin, acne, healing burns, dandruff and oily hair

 Taste and energetics   Camphorous; warming; dry; bitter; pungent; aromatic

As a culinary herb used with fatty meat, such as lamb.  Good with roasted vegetables, just add a couple of sprigs to the tray.  Also, with winter vegetable stews.  Can be finely chopped and sprinkled on pizza or focaccia as an alternative to oregano or basil.  Use with chicken in combination with white wine or lemon juice. A traditional Italian wedding bread contains rosemary for fidelity and garlic for long life.   If you enjoy barbeques, rosemary prunings can be put in with the charcoal and infuse the food with a wonderful flavour.  Prunings can also be used as home made smudge sticks.

Rosemary and red wine gravy

40 ml olive oil

3 dessertspoons flour

750 ml stock (either from roasting juices from meat or made up with vegetable bouillon, or combination of both)

250 ml red wine

1-2 dessertspoons of finely chopped rosemary

1 finely chopped onion

1-3 minced cloves garlic

Heat the oil and sauté the onions and garlic. Stir in the flour to make a roué. Add the stock and red wine gradually to make a smooth consistency. Add rosemary and simmer gently for 20 minutes with lid on to allow the flavours to mingle. Great with roast potatoes (with or without meat).

Rosemary broad bean pate

2 cups cooked broad beans

2 minced cloves garlic

1 tablespoon oil oil

1 dessertspoon lemon juice

Salt and black pepper to taste

Puree all the ingredients together into a smooth pate; great on bread, baked potatoes or as a garnish with salad.

Bean and squash stew

70 g butterbeans, soaked overnight and cooked until tender

1 butternut squash, diced 

2 onions chopped

4 leeks, sliced

4 cloves garlic, minced or finely chopped

50 ml olive oil

6 sprigs rosemary

1-2 teaspoons ginger powder

1 dessertspoon bouillon powder

Sauté the onions and leeks in the olive oil until slightly softened,  add garlic, ginger, butter beans and squash and cook for a further 5 minutes. Add enough water to just cover. Finely chop the rosemary and add it with the bouillon powder. Cook for 30 minutes.  Serve with bread, rice or baked potatoes.

This herbal monograph is used with the permission of The Plant Medicine School.