Rosemary, Rosmarinus officinalis

Young shoots, leaves and flowers are used raw or cooked. The leaves have a very strong flavour that is bitter and somewhat resinous, the flowers are somewhat milder. They are used in small quantities as a flavouring in soups and stews, with vegetables such as peas and spinach, and with sweet dishes such as biscuits cakes, jams and jellies. They can be used fresh or dried.

The leaves have a tough texture and so should either be used very finely chopped, or in sprigs that can be removed after cooking.

Rosemary is commonly grown in the herb garden as a domestic remedy, used especially as a tonic and pick-me-up when feeling depressed, mentally tired, nervous etc.

Rosmarinic acid has potential in the treatment of toxic shock syndrome.

Rosmarol, an extract from the leaves, has shown remarkably high antioxidant activity.

An infusion of the flowering stems made in a closed container to prevent the steam from escaping is effective in treating headaches, colic, colds and nervous diseases.

A distilled water from the flowers is used as an eyewash. The leaves can be harvested in the spring or summer and used fresh, they can also be dried for later use. This remedy should not be prescribed for pregnant women since in excess it can cause an abortion.

An essential oil distilled from the stems and leaves is often used medicinally, that distilled from the flowering tops is superior but not often available. The oil is applied externally, rubbed into the temples to treat headaches.

The growing plant is said to repel insects from neighbouring plants.

Branches or sachets of the leaves are often placed in clothes cupboards to keep moths away.

An infusion of the dried plant (both leaves and flowers) is used in shampoos. When combined with borax and used cold, it is one of the best hair washes known and is effective against dandruff.

An essential oil is obtained from the leaves and flowering stems. The oil is used in perfumery, soaps, medicinally etc.