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Difference between revisions of "Rosmarinus officinalis - Rosemary"
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*Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood compatible with barbecued foods. | *Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood compatible with barbecued foods. | ||
*In traditional medicine of India, extracts and essential oil from flowers and leaves are used to treat a variety of disorders. Rosemary essential oil contains 10-20% camphor,<ref name="uses"/> though the chemical composition can vary greatly between different samples.<ref name="uses2"/> | *In traditional medicine of India, extracts and essential oil from flowers and leaves are used to treat a variety of disorders. Rosemary essential oil contains 10-20% camphor,<ref name="uses"/> though the chemical composition can vary greatly between different samples.<ref name="uses2"/> | ||
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| + | ==Common name== | ||
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| + | * '''English''' - Rosemary | ||
== References == | == References == | ||
Revision as of 14:44, 7 March 2017
Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region.
It is a member of the mint family Lamiaceae, which includes many other herbs. The name "rosemary" derives from the Latin for "dew" (ros) and "sea" (marinus), or "dew of the sea". The plant is also sometimes called anthos, from the ancient Greek word ἄνθος, meaning "flower". Rosemary has a fibrous root system.
Description
Rosemary is an aromatic evergreen shrub with leaves similar to hemlock needles. The leaves are used as a flavoring in foods such as stuffings and roast lamb, pork, chicken and turkey. It is native to the Mediterranean and Asia, but is reasonably hardy in cool climates. It can withstand droughts, surviving a severe lack of water for lengthy periods.[1] Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in). The leaves are evergreen, 2–4 cm (0.8–1.6 in) long and 2–5 mm broad, green above, and white below, with dense, short, woolly hair. The plant flowers in spring and summer in temperate climates, but the plants can be in constant bloom in warm climates; flowers are white, pink, purple or deep blue.[2] Rosemary also has a tendency to flower outside its normal flowering season; it has been known to flower as late as early December, and as early as mid-February.[3]
Uses
- Rosemary is used as a decorative plant in gardens where it may have pest control effects. The leaves are used to flavor various foods, such as stuffings and roast meats.
- Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods.
- Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood compatible with barbecued foods.
- In traditional medicine of India, extracts and essential oil from flowers and leaves are used to treat a variety of disorders. Rosemary essential oil contains 10-20% camphor,[4] though the chemical composition can vary greatly between different samples.[5]
Common name
- English - Rosemary
