Use rosemary for fish, meat (especially poultry), but also for vegetables. It is frequently recommended for potatoes and suitable for vegetables fried in olive oil (aubergines, zucchini, tomatoes), as commonly prepared in Mediterranean countries.
The results of a study suggest that carnosic acid, found in rosemary, may shield the brain from free radicals, lowering the risk of strokes and neurodegenerative diseases like Alzheimer's.
Rosemary contains a number of potentially biologically active compounds, including antioxidants such as carnosic acid and rosmarinic acid. Other bioactive compounds include caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol, and rosmanol.
Indicated for: asthma, cough, influenza, bronchitis, high fever, arthritis.