Rosemary was traditionally used to help alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth. Rosemary is a perennial plant (it lives more than 2 years). Dr. Keith Scott, in his book states the following:
“The leaves of this hardy Mediterranean plant are used to flavor a variety of dishes and beverages, and are added to some cosmetics. … It has gained an important place in traditional medicine, including its use as an antiseptic and as a treatment for respiratory problems, stomach cramps and arthritic pain. Rosemary is also believed to enhance the memory.”
|Cancer||Rosemary contains significant quantities of several antioxidants which exhibit potent anti-tumourigenic properties.|
|Cardiovascular Disease and Blood Lipids||Like oregano, rosemary has cardioprotective, antioxidant and anti-inflammatory effects, and two of its compounds directly prevent the formation of atheromatous plaques in the arteries.|
|Alzheimer’s Disease||Rosmarinic acid has shown promising preventive and, in some cases, therapeutic effects against Alzheimer’s disease. Although its mechanisms are not fully understood, rosmarinic acid prevents the deposition of amyloid plaque in the brain.|
|Toxins||Rosemary has specifically been shown to protect the liver from damage by environmental toxins. More broadly, potent antioxidants present in rosemary, such as rosmarinic acid and caffeic acid, are effective scavengers of free-radical toxins and assist in the prevention of inflammatory diseases, cardiovascular disease and cancer.|
|Allergies||The traditional use of rosemary as a treatment for respiratory problems has now been validated by clinical studies investigating its anti-allergenic properties. These have demonstrated that rosemary is an effective therapy for hay fever and asthma-causing allergies.|
1-2 tsp. fresh rosemary chopped (or 1 Tbsp. dried). Pour 1 cup of boiling water over leaves and steep for 5-10 minutes. Strain and drink tea.
Cut the amount of potatoes you want in half or quarters and place in a bowl. Pour on some olive oil, salt, garlic (2–3 minced cloves) and fresh, chopped rosemary. Toss until the potatoes are well coated. Place the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour at 400 degrees or until browned and crisp. Turn them a couple of times for even baking.