Tuesday, July 24, 2007

Rosemary for flavor and Good Health

'Dew of the sea' Rosemary is widely known for its culinary use. Rosemary took its origin in the Mediterranean region. It grows well in breezy ocean areas. It is a perenial plant and the leaves can be harvested from May through July. The leaves are deep green in colour and needle like. They are used for seasoning food. The leaves have a astringent bitter taste which goes best with rich oily food. Rosemary can be grown from the cuttings or seeds. Foods like pork and meat are seasoned with fresh or dried Rosemary leaves. Rosemary imparts a pungent flavour which goes well with all meat preparations.

Rosemary is said to be one of the herbs present in the manger where baby Jesus was born. Rosemary is indispensible in all Roman religious affairs. Rosemary has the ability to cure many ailments like digestion problems, liver problems, respiratory problems etc. Rosemary oil is used to prevent scalp and skin dryness and promote circulation.

Rosemary is rich in fiber and minerals. Rosemary oil has an mesmerising aroma and helps in relaxation. Inhaling Rosemary oil provides relief from throat congestion. Dried Rosemary is used in cupboards for frangrance. Rosemary is used to cure nerve ailments.

Rosemary essential oil is beneficial to improve concentration and memory. It is suggested that rosemary essential oil should not be used by pregnant and breastfeeding or nursing women. Excessive dosage of the oil may lead to miscarriage. Rosemary helps prevent breast cancer. The natural acids present in rosemary have both anti-inflammatory and antioxidant properties. Rosemary is also one of the ingredients used in the preparation of Eau-de-Cologne.

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