Rosemary

Rosemary (Rosmarinus officinalis L.), a member of the Lamiaceae family, is an evergreen perennial shrub, characterized by a unique aromatic odor . Among the three species of genus Rosmarinus used for essential oil production, Rosmarinus officinalis is one of the most productive species.

Rosemary contains essential oils that are associated with interesting pharmacological properties including anti-inflammatory, anti-oxidant, anti-bacterial, anti-nociceptive, anti-fungal, anti-diabetic and antithrombotic.

Uses

Rosemary essential oil has already being used as a preservative in food industry due to its antioxidant and antimicrobial activities, but it was shown to possess additional health benefits.

The fresh and dried leaves are frequently used in traditional Mediterranean cuisine as an additive. They have a bitter, astringent taste, which complements a wide variety of foods. A tisane can also be made from them. They are extensively used in cooking, and a distinct mustard smell gives off while they are burned, therefore, they often are used to flavor foods while barbecuing.

Historically, rosemary has been used as a medicinal agent to treat renal colic and dysmenorrhea. It has also been used to relieve symptoms caused by respiratory disorders and to stimulate the growth of hair. Extracts of rosemary are used in aromatherapy to treat anxiety-related conditions and to increase alertness.

Rosemary essential oil (REO) is one such natural food preservative and exhibits strong antibacterial and antioxidant properties.

Composition

Rosemary essential oil contains mainly monoterpenes and monoterpene derivatives (95-98%), the remainder (2-5%) being sesquitrpenes. The principal volatile compounds in rosemary are camphor and 1,8-cineole, followed by borneol, verbenone, alpha-pinene, camphene, limonene, acetate and alpha-terpineol.