Rosemary of commerce comprises dried leaves of evergreen shrub of Rosmarinus Officinalis. This is a dense, evergreen, hardy, perennial, aromatic herb, 90 cm high with small (2-4 cm) pointed, sticky, hairy leaves. The upper surface of the leaf is dark green whereas it is white on the lower side. The leaves are resinous. Branches are rigid with fissured bark and stem is square, woody and brown. Pale blue small flowers appear in cymose inflorescence. It can be grown either as a field crop or as an indoor plant.
Rosemary has wide range of uses in food processing. Fresh tender tops are used for garnishing and flavouring of cold drinks, pickles, soups etc. Dried and powdered leaves are used as condiment. In medicine rosemary is credited as carminative, anti-depressant, anti-spasmodic, anti-microbial, anti-inflammatory, carcinogen blocker, liver-detoxifier and anti-rheumatic.
INDIAN NAME OF SPICES
Hindi : Rusmari Bengali : Rosemary Sanskrit : Rusmari
FOREIGN NAME OF SPICES
Arabic : ikleel alt-jabeel Chinese : Midie xiang Czech : Rozmaryna Dutch : Rosemarijin French : Romarin German : Rosmarin Japanese : Rozumari Spanish : Romero Thai : RosmariBotanical Name
Rosmarinus officinalisCommercial Part
Benefits of Rosemary on Brain-
- Enhancing memory and concentration-
The aroma from rosemary can improve a person’s concentration, performance, speed, and accuracy and, to a lesser extent, their mood.
- Neurological protection-
Scientists have found that rosemary may also be good for your brain. Rosemary contains an ingredient called carnosic acid, which can fight off damage by free radicals in the brain.