Foundation Diet and Health

The best perspective for your health

The best perspective for your health

The best perspective for your health

The best perspective for your health

Dried rosemary

Dried rosemary is a healthy and fragrant herb that tastes slightly peppery and bitter. It serves mainly as a spice, but has decorative and medicinal uses.
Water 9.3%  76/06/18  LA (1.2g) 1:1 (1.1g) ALA
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Dried rosemary is suitable for seasoning a wide variety of dishes. Compared to other herbs, rosemary loses very little flavor when dried. Dried sprigs are also used as garnish. In traditional medicine, rosemary is used to stimulate the blood supply to the abdominal organs.

General information:

From Wikipedia: 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.

Culinary uses:

Upon cultivation, the leaves, twigs, and flowering apices are extracted for use. 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.

The leaves are used as a flavoring in foods such as stuffings and roast lamb, pork, chicken and turkey. 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 amounts typically used to flavor foods, such as one teaspoon (1 gram), rosemary provides no nutritional value. Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils which are prone to rancidity.

Fragrance:

Rosemary oil is used for purposes of fragrant bodily perfumes or to emit an aroma into a room. It is also burnt as incense, and used in shampoos and cleaning products.”

Phytochemicals and traditional medicine:

Rosemary contains a number of phytochemicals, including rosmarinic acid, camphor, caffeic acid, ursolic acid, betulinic acid, carnosic acid and carnosol.

In traditional medicine, extracts and essential oil from flowers and leaves are used in the belief they may be useful to treat a variety of disorders. Rosemary essential oil contains 10-20% camphor, though the chemical composition can vary greatly between different samples, according to in vitro studies.”

Folklore and customs:

In the Middle Ages, rosemary was associated with wedding ceremonies. The bride would wear a rosemary headpiece and the groom and wedding guests would all wear a sprig of rosemary. From this association with weddings, rosemary was thought to be a love charm.

Rosemary has long had a popular reputation for improving memory. The Guardian reported in 2017 that sales of Rosemary oil to students in the UK studying for exams had skyrocketed because of Rosemary's perceived benefits to memory.

The plant has also been used as a symbol for remembrance during war commemorations and funerals in Europe and Australia. Mourners would throw it into graves as a symbol of remembrance for the dead. In Shakespeare's Hamlet, Ophelia says, "There's rosemary, that's for remembrance." (Hamlet, iv. 5.) In Australia, sprigs of rosemary are worn on ANZAC Day and sometimes Remembrance Day to signify remembrance; the herb grows wild on the Gallipoli Peninsula.

Hungary water was first prepared for the Queen of Hungary Elisabeth of Poland to " ... renovate vitality of paralyzed limbs ... " and to treat gout. It was used externally and prepared by mixing fresh rosemary tops into spirits of wine. Don Quixote (Part One, Chapter XVII) mixes it in his recipe of the miraculous balm of Fierabras.”

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