- The oils in Rosemary are made up of chemicals that are anti-oxidant and in some cases have proved as effective as commercial food preservatives
- Rosemary has also been used to fight infection or bacteria, internally to prevent minor food poisoning and externally for minor cuts and grazes
- Rosemary’s aroma is strong enough to act as a decongestant and can help relieve congestion causeds by colds and flu
- The scent of Rosemary can also be used to ward of unpleasant smells on the body so is ideal in washing products as well as a powerful insect repellent
As recently as World War Two, French nurses hung Rosemary in hospitals and burned it with Juniper to ward off infection but its rich, fresh fragrance has been used for centuries in a variety of ‘charm’ forms such as warding off witches, disease and even bad dreams. Rosemary was even thought to represent a household run by the woman which led to agrieved men tearing up the plants from the garden to defend their manhood. Rosemary’s most dependable talent is in the preservation of meat and food and as the perfect taste enhancer in meat dishes for which it is unequalled.
Latin name: Rosmarinus officinalis
Type: Organic, Dried Leaves
Add to meat or other food dishes to benefit from Rosemary’s antioxidant and preservative properties as well as its great taste
Enjoy as an infusion of one teaspoon of crushed leaves in a cup of hot water, steeped for ten minutes for relief from congestion and upset stomachs
Rub washed fresh leaves or Rosemary oil into a clean minor cut or wound before bandaging for anti-biotic properties HOW TO MAKE ROSEMARY OIL
- Digesting even small amounts of pure Rosemary oil can cause stomach and intestinal irritation.
- Do not use medicinally on child under two years old
- Do not use while pregnant or nursing
- For over 65s, use low levels, infrequently
- If you experience any adverse symptoms consult a medical professional