Rosmarinus officinalis (Rosemary)

Rosmarinus officinalis, commonly known, as Rosemary is a well-known culinary herb native to the Mediterranean, preferring to grow in warm, dry climate environments as evergreen shurbs with dark green pine-like leaves. The shrub is now grown around the globe. The leaves are cultivated in the summer for either culinary or medicinal purposes.^{1, 2}

 

Historically known as a tonic, rosemary was used in European medicine for aiding in blood circulation to the head and for improving memory and concentration. It was also used to ease headaches and migraines when applied topically to the forehead and to stimulate hair growth when massaged into the scalp.¹ 

 

Clinically, rosemary oil distilled from it’s leaves, is known to be a strong analgesic and stimulant when applied to the skin, hence aiding in tension headaches, sore muscles, premenstrual cramps, neuralgia, and wound healing.^{3, 4} The plant is known to improve poor blood circulation, raise low blood pressure and to strengthen blood capillaries, and hence is used in the prevention of various cardiovascular diseases.¹ It is also well known with improving memory and concentration, and for supporting those under high amounts of stress or experiencing debility through nourishing the adrenal glands.^1,5 

 

References:

 

1. Chevallier, Andrew. The Encyclopedia of Medicinal Plants. DK Publishing, 1996. Print.

2. Mills, Simon. The Dictionary of Modern Herbalism. Healing Arts Press, 1988. Print.

3. Williamson, Elizabeth. Potter’s Newcyclopaedia of Botanical Drugs and Preparations. Potter’s Limited, 1988. Print.

4. Bone, Kerry. The Ultimate Herbal Compendium: A Desktop Guide for Herbal Prescribers. Phytotherapy Press, 2007. Print.

Hoffman, David. Medical Herbalism: The Science and Practice of Herbal Medicine. Healing Arts Press, 2003. Print.