As a perennial herb, rosemary is a mainstay in Mediterranean cuisines—from Spanish and French to Italian, Greek and Moroccan.
It has long been associated with health benefits like memory enhancement. In fact, in Shakespeare’s Hamlet, Ophelia says: “There’s rosemary. That’s for remembrance.”
A growing body of research links the antioxidants and phytonutrients found in rosemary “with an array of promising health benefits,” says K. Dun Gifford, founder and president of Oldways, a Boston-based food think tank. Known as carnosic and rosmarinic acids, these antioxidants may protect us against free radicals and fight cancer.
In Remedies magazine, Contributing Editor Annie Graves explains:
“A remarkable antioxidant, rosemary may help prevent arteriosclerosis. It stimulates blood circulation and enlivens the nervous system, serving as a natural restorative.”
Rosemary, she notes, also helps relieve gas and promotes a healthy appetite.
Seasoning foods with organic rosemary can reduce the need for salt at the dinner table. The American Institute for Cancer Research recommends adding it to fish, salad dressings, bread dough, mushrooms, roasted potatoes and tomato dishes.