The aromatic, spicy scent of southern Italy and Provence
Evergreen, bushy rosemary is recognizable by its intense aromatic fragrance and its deep green, narrow, and elongated leaves, which are slightly rolled downwards to protect them from drying out. The numerous blue-violet flowers, with their stamens protruding prominently from the bloom, can appear from February until June. Rosemary has been a popular medicinal herb since antiquity and has been cultivated in monastery gardens since the early Middle Ages. The leaves contain a variety of plant compounds that allow for a wide range of medicinal applications. Rosemary also plays a role in traditional Chinese medicine, as it is said to regulate Qi (vital energy). Its effects: In naturopathy, rosemary is used internally to stimulate circulation and relieve flatulence. Externally, rosemary increases blood flow and is therefore often used in baths. Rosemary wine: Mix 20 to 30 grams of fresh or dried rosemary leaves (needles) with one liter of wine and let the mixture rest for five days. Strain the wine through a coffee filter to separate the herbs. Two to three tablespoons a day are said to strengthen the heart and circulatory system. Relaxing bath: Add 100 g of rosemary leaves to 3 liters of water and bring to a boil. Let it steep for 15 minutes, then strain and add to the bathwater. Always chop rosemary only when ready to use, as the essential oil quickly turns rancid due to exposure to oxygen.
Natural habitat: Rosemary grows wild throughout the western and central Mediterranean region – from the coastal areas of Portugal to the Ionian Sea.
