Dry rosemary. Calories Rosemary, dried

Since ancient times in southern countries rosemary is known as an aromatic spice and medicinal plant, and in recent years it has become popular in the cuisine of our regions.

This herb has a very bright, invigorating, refreshing taste; it is very specific and not everyone still knows what dishes they add rosemary to and how it is used. Here we will look in more detail various options using twigs of this aromatic Mediterranean heat-loving shrub in food.

Benefits of the plant

Rosemary greens contain high content substances useful for our body. Rosemary leaves are especially rich in essential oil. It contains rare organic acids, some important vitamins, tannins, flavonoids.

The usefulness of the plant extends to many areas of human health. Rosemary helps with stomach diseases and digestive system, strengthens nerves, fights cholecystitis, heals the liver, strengthens vascular system, normalizes blood pressure.

Apply as in fresh, as an additive to dishes, and in the form of decoctions and tinctures.

Rosemary in cooking does not have any special restrictions. It is used in absolutely different dishes ah, is an indispensable seasoning in Oriental and Asian cuisine. It can be added to vegetables, pickles, marinades, sauces, salads, side dishes, but aromatic greens are best combined with meat.

Various drinks are also prepared with the addition of needle-shaped pine branches. Rosemary tea is not only very tasty, but also very healthy. Let's consider the most best recipes drinks and dishes with this spice.

Refreshing lemonade with lime and rosemary

You will need

• Rosemary – 3-4 sprigs;
• Lime – 1 small;
• Cucumber – 1 pc.;
• Orange – 1 pc.;
• Honey (or sugar) - to taste;
• Water – 1 liter.

How to cook

Peel the lime and orange. Cut the cucumber and citruses into slices, add them to the water and grind everything in a blender along with rosemary.

Then add honey and sugar, beat the lemonade with a blender again. Serve chilled and garnish glasses with sprigs of rosemary or mint.

For what dishes is rosemary spice used (rosemary tea)

Ice tea - rosemary tea recipe

Ice tea is a summer iced tea that is so pleasant to drink in the heat.

You will need

• Brewing black tea – 1 tsp;
• Rosemary - a couple of sprigs;
• A few black currant leaves;
• Dried chamomile – 1 tsp;
• Juice of 1 lemon;
• Sugar to taste.

How to cook

Place chamomile, black tea, currant leaves, rosemary in a liter teapot and pour boiling water over everything.

After the tea has brewed a little, add lemon juice and sugar. Cool and serve with ice.

Medicinal rosemary teas

To treat and prevent diseases, you can brew rosemary in combination with other herbs.

Tea with blackberry, cornflower, birch, rosemary, the usefulness of which lies in a large accumulation of vitamins, is an excellent remedy against colds.

• If you brew rosemary with chamomile– you will receive a healing anti-inflammatory drink.
• In combination with St. John's wort, tea will give you vigor and a surge of strength.
• Rosemary with mint and sage helps with stomach diseases.

If you brew it with valerian and fennel, it will calm you down and ensure good sleep.

You can add sprigs of the plant to regular black or green tea leaves, enriching the tea with aroma and beneficial properties.

But, like any herbal drinks, rosemary tea has both benefits and harms: due to great content in green esters, it should not be drunk a lot by pregnant women, and it is recommended to be used with caution by allergy sufferers. The herb can lower blood pressure, so hypotensive patients should not abuse the drink. In general, rosemary has no serious contraindications, but it is still better to start with small doses of drinks.

You can add fresh and dried herbs to your dishes. But keep in mind that due to its strong, specific aroma, not everyone likes rosemary in food. If you are preparing meals for festive table and are unsure of the tastes of the guests, it is better to use the seasoning in very small quantities.

We will not list specific recipes, because you can add spice to absolutely any food, but we will only tell you about the main rules for using fragrant herbs.

• Soups and broths. Rosemary is added to first courses in small quantities and a couple of minutes before the end of cooking; if the seasoning is added earlier, the broth may acquire a bitter taste.
• Second courses. Add the spice at the very end, 7-10 minutes before removing the dish from the heat.
• Pickling. Meat marinated with this herb is especially aromatic. To prepare the marinade, it is better to pound fresh herbs in a mortar so that they release the juice and maximum aroma. This gruel is rubbed onto the meat.
  Lamb with rosemary and garlic turns out especially tasty; it completely loses its specific smell and is imbued with the aroma of spices.
  Rosemary can be mixed with other spices to suit your taste.
• Canning. For preservation, it is recommended to use fresh sprigs of seasoning, placing them in jars along with other spicy plants. In such types of preparations for the winter as lecho, caviar, salads, greens are finely chopped and mixed with other ingredients.

When boiling vegetables or cereals as a side dish, you can also add a couple of sprigs of rosemary to the water to add flavor.

They add spice to all kinds of minced meats, pates, pie fillings, sausages, and meat rolls. Beef with rosemary is especially fragrant when sprinkled with dried, crushed seasoning.

You can combine rosemary with thyme or basil in recipes - these plants harmonize perfectly with each other. But it is not recommended to use more than three in one dish. herbs with an intense odor.

If you were wondering what dishes rosemary is added to, then now you are probably convinced that there are no restrictions. Try, experiment in cooking with these wonderful, unique and healthy greens and you will definitely find “your” recipes.

To always have a fragrant seasoning on hand, you can use it in your apartment or in the garden.

Rosemary is an evergreen plant that can be found everywhere in the Mediterranean countries. It is used as a seasoning in cooking, in cosmetology, and also for medicinal purposes.

Until recently, it was considered an exotic seasoning, which was difficult to find even in dried form on market and store shelves. Today rosemary is widely available. True, often only in dried form.

Rosemary description

Rosemary belongs to evergreen shrubs (or subshrubs) from the family Lamiaceae and the genus Rosemary, with thin needle-like leaves and a pronounced pleasant aroma. Rosemary grows only in warm climates.

This plant was first discovered in the western Mediterranean, from where it spread with the Romans throughout Europe.

The height of the shrub can reach from one to one and a half meters. It is very rare to find plants up to two meters in height. The flowering period (and it is quite long and lasts from April to the end of May) gives others the opportunity to contemplate beautiful flowers white, pink, purple and blue. But the rosemary fruits themselves ripen only in September.

Since rosemary most often masters sea ​​shores, even the ancient Greeks called it “sea dew” (in another variation - “sea freshness”) and considered the plant created by the beautiful foam-born goddess Aphrodite (for the Romans - Venus).

On at the moment Rosemary is cultivated in Morocco, Turkey, Algeria, Cyprus and the south of France, as well as in Italy and the Crimean Peninsula, in the Caucasus, not only as a seasoning and for the production of essential oil, but also as an ornamental plant decorating the courtyards of private estates.

Composition of rosemary

Many consumers of herbal seasonings are constantly worried about the preservation of important vitamins and microelements given to this plant by nature. After all, any spice is always subjected to negative long-term heat treatment, which “kills” the beneficial substances contained in the freshly picked plant.

There is no need to worry, because the main positive quality of rosemary is its complete “indifference” to heat treatment.

Thus, both fresh and dried leaves preserve:

• organic acids (camphor, rosemary, ursolic, caffeic, betulinic);
• tannins;
• antioxidants;
• essential oils (they are lost quite a bit during drying);
• carotene (or vitamin A);
• the entire vitamin B group;
• ascorbic acid (or vitamin C);
• V mandatory such minerals, such as phosphorus, sodium, selenium, sulfur, magnesium and manganese, potassium and calcium, zinc, copper, iron.

Regarding caloric content, in dried form it is higher (331 kcal per 100 g) than in fresh leaves and flowers and is only 120 calories for the same amount.

We must not forget about the important human body proteins, fats and carbohydrates that are present in the product.

Beneficial properties of rosemary

Plants like rosemary are considered to have numerous beneficial properties for humans. Therefore, it is worth deciding on the benefits of rosemary bush for humans:

Contraindications for use

No matter how beneficial the rosemary plant may seem, it is very important to take into account the occasional negative consequences from its use:

• rosemary is prohibited for hypertensive patients due to its ability to increase blood pressure;
• epileptics should also avoid rosemary in any of its forms, so as not to provoke an attack due to increased mental and emotional activity;
• The seasoning is not recommended for pregnant women (toxicosis often provokes the manifestation of individual intolerance).

How to use rosemary in cooking

Chefs, of course, prefer to use fresh rosemary leaves in their recipes, which give off a bitter aroma that simultaneously includes eucalyptus, camphor, pine and lemon notes.

Often, the leaves of this plant are included in classic French spicy mixtures (“Herbes de Provence” and “Bouquet Garni”). And they become the basis for:

• aromatic sauces;
• marinades for pork, beef, lamb, rabbit and poultry;
• fried, stewed and baked dishes;
• hard cheeses and butter;
• various soups;
• some types of dessert;
• alcoholic drinks (wine, liqueurs).

Where to add rosemary

Although rosemary is included in many spicy French culinary mixtures, it is in Italian cuisine that this spice is traditionally used. Fresh and dried leaves Rosemary is added to many dishes there. Their bitter, astringent taste and characteristic aroma, complements the favorite dishes of Italians.

As can be seen from the previous paragraph, rosemary can be added to almost all dishes. But there are still dishes where this seasoning will be especially valuable and will add not only taste, but also a refined aroma.

According to culinary experience, the vegetable most compatible with rosemary is oven-baked potatoes. This seasoning is also added to soups and salads, meat and fish dishes.

In addition to potatoes, this seasoning goes well with tomatoes, eggplants, and zucchini. It will add an exquisite aroma to lamb and chicken. It goes well with pork, especially fried pork.

It should be added to fish dishes at the end of cooking and in very small quantities.

Rosemary tea is not only a fragrant drink, but also has healing properties.

But with bay leaf this plant not "friendly".

It makes no difference what kind of rosemary you add. If fresh is available, it is better to add fresh to the prepared dish. If there is none, dried will do. The only exception is when you want to decorate a dish with a rosemary sprig or leaves. Dried rosemary is not suitable for this purpose. However, it is sold in ground form.

When a recipe requires fresh rosemary, but only dried rosemary is available, so as not to spoil the aroma and taste of the dish, for calculation you need to follow simple rule: 1 tablespoon of fresh herbs is equal to 1 teaspoon (flat) dried. But it’s better to focus on your taste.

Fresh rosemary can be replaced with the same amount of oregano or basil. Dried savory, tarragon or thyme can be used to replace dried rosemary.

How to select and store rosemary

Rosemary grows well in a pot. Therefore, if you like its aroma, you can try growing it on your windowsill.

When buying in a store, it is better to give preference to fresh rosemary, since its aroma is more subtle. Moreover, now, although rarely, you can buy it fresh.

Dried rosemary has a sharper aroma. It is better to add it to meat dishes or marinades.

When choosing fresh rosemary, you need to pay attention to its quality. leaves should be green, not yellow, without dark spots, which may indicate damage.

Store fresh rosemary in a plastic bag or container with a lid in the refrigerator or cool, dark place.

Dried rosemary must be stored in a tightly closed container in a dark place. When stored this way, it can retain its aroma for several months.

Learn more about the beneficial properties of rosemary in this video.

Description of dried rosemary: composition and characteristics of components, healing effect and contraindications. What dishes can you cook with it?

Contents of the article:

Dried rosemary is a spice widely used in cooking to enhance the taste of various dishes. It is obtained by grinding and further drying the leaves of this subshrub. The plant belongs to the Lamiaceae family and has a strong camphor smell. The finished spice has a color from bright light green to dark green, depending on the processing method. It is actively used all over the world, but it is especially popular in India and African countries. This seasoning is added to first and second courses, various salads. In the wild, the shrub is found in the south of France, Greece, Turkey, Spain, and Crimea.

Composition and calorie content of dried rosemary

The composition contains various vitamins, micro- and macroelements, fatty acids. It contains large amounts of calcium, potassium and magnesium.

The calorie content of dried rosemary per 100 g is 331 kcal, of which:

• Proteins - 4.88 g;
• Fats - 15.22 g;
• Carbohydrates - 64.06 g;
• Dietary fiber - 42.6 g;
• Water - 9.31 g;
• Ash - 6.53 g.

Vitamins per 100 g:

• A, RE - 156 mcg;
• B1, thiamine - 0.514 mg;
• B2, riboflavin - 0.428 mg;
• B6, pyridoxine - 1.74 mg;
• B9, folic acid- 307 mcg;
• C, ascorbic acid - 61.2 mg;
• RR, NE - 1 mg.

Macroelements per 100 g:

• Potassium, K - 955 mg;
• Calcium, Ca - 1280 mg;
• Magnesium, Mg - 220 mg;
• Sodium, Na - 50 mg;
• Phosphorus, Ph - 70 mg.

Microelements per 100 g:

• Iron, Fe - 29.25 mg;
• Manganese, Mn - 1.867 mg;
• Copper, Cu - 550 μg;
• Selenium, Se - 4.6 μg;
• Zinc, Zn - 3.23 mg.

Phytosterols in dried rosemary - 58 mg per 100 g.

Fatty acids per 100 g:

• Omega-3 - 1.076 g;
• Omega-6 - 1.16 g;
• Capric acid - 0.05 g;
• Lauric acid - 0.037 g;
• Myristic - 0.315 g;
• Pentadecane - 0.131 g;
• Palmitic - 4.991 g;
• Margarine - 0.094 g;
• Stearic acid - 0.6 g;
• Arachine - 0.379 g;
• Behenovaya - 0.387 g;
• Lignoceric - 0.294 g;
• Myristoleic acid - 0.059 g;
• Palmitoleic - 0.17 g;
• Oleic (omega-9) - 2.66 g;
• Gadoleic (omega-9) - 0.125 g;
• Linoleic acid - 1.16 g;
• Linolenic - 1.076 g.

To ensure that the composition of dried rosemary remains unchanged, the seasoning is best added to ready-made dishes.

Beneficial properties of dried rosemary

This spice has a powerful analgesic, antibacterial, choleretic, sedative, tonic, regenerating, and antioxidant effect. Thanks to this, it is very useful for the nervous, digestive, cardiovascular, genitourinary, hematopoietic system. It is recommended to be included in the diet to improve the functioning of the brain, kidneys, heart, stomach, intestines, and pancreas.

The benefits of dried rosemary are that it:

1. Relieves stress. Due to the influence of this spice, mood improves and disappears. negative thoughts, passes emotional exhaustion. This has a positive effect on sleep, performance and overall well-being.
2. Normalizes heart function. Since spices contain many different fatty acids, then she is the most in the best possible way affects the muscle of this organ and prevents various cardiac diseases. It's about about ischemia, atherosclerosis, stroke, defects, rheumatism, angina pectoris.
3. Stimulates blood circulation. This is facilitated by cleansing blood vessels from cholesterol and toxins, preventing the formation of atherosclerotic plaques. As a result, the blood does not encounter obstacles on its way and circulates quickly. Thanks to this, it is possible to ensure reliable prevention of diseases of the heart and veins, especially varicose veins.
4. Protects against tumors. Rosemary neutralizes negative impact free radicals and salts of heavy metals, which increase the risk of tumor growth. It also saturates the body's cells with moisture and beneficial fatty acids, widely known as antitumor substances.
5. Activates brain function. Spice improves mental activity and memory, both long- and short-term. This effect is possible due to the content of fatty acids and a large number of micro- and macroelements.
6. Strengthens the immune system. This allows you to make a large number ascorbic acid in its composition, which also improves the absorption of iron. This same microelement is necessary for normal level hemoglobin. As a result of this action, the development of ARVI, sore throat, and influenza can be prevented.
7. Takes care of bones. Rosemary, being a rich source of calcium and phosphorus, makes them stronger. That is why it is very important to include it in the menu of those suffering from joint diseases - arthritis, arthrosis, osteochondrosis. It is especially useful for athletes and older people.
8. Reduces the likelihood of diabetes mellitus A. Rosemary contains a lot of fiber, which cleanses blood vessels, normalizes the functioning of the pancreas and lowers blood glucose levels. It restores metabolism and helps get rid of excess weight, which is most often the cause of this disease.

   Important! Dried rosemary is one of the most healthy spices due to its rich composition.

   Harm and contraindications to the use of dried rosemary

   

   
   Since this spice is spicy, its use should be limited. If you overeat rosemary, you may experience severe pain in the stomach. It quite often provokes exacerbation of gastritis and colitis, causing discomfort in the area of ​​the right hypochondrium. Most often, such problems arise when this spice is eaten on an empty stomach and in its pure form. Therefore, it should only be added to prepared dishes. Whenever discomfort You should immediately drink a glass of plain water.

   You should avoid dried rosemary if you have the following problems:

   • Epilepsy. It has been proven that spicy food can worsen the patient’s condition and cause another attack.
   • Neurosis. In this case, it is necessary to exclude the spice from the menu because it activates the brain and invigorates. With this disease, on the contrary, you need to eat soothing foods.
   • Hypertension. No matter what stage of development it is at, rosemary is not suitable for the patient. Numerous studies have been conducted that have confirmed that it actually increases blood pressure.
   • ENT diseases. If you have pharyngitis, laryngitis, bronchitis, tracheitis, tonsillitis, you should not eat any irritating foods. Dried rosemary can be classified as just such because of its pungent taste and strong smell.
   Strict contraindications to dried rosemary directly apply to pregnant women, especially those who experience severe toxicosis. The fact is that it can cause allergies and even more nausea. That is why it is not recommended to give it to children, especially small ones.

   Recipes for dishes with dried rosemary

   

   
   The main task of this seasoning is to give the dish a bright aroma and enhance its taste. Most often it is added to salads, potatoes, meat, fish, and soups. It goes well with both pasta and flour products. It can be added to pies, pies, and flatbreads. Sometimes chefs experiment and add the spice to desserts, diluting it with various fruit cuts.

   When choosing dried rosemary recipes that are suitable for you, do not lose sight of the following options:

   1. Minestrone. Pour enough olive oil into a large enamel pan to cover the entire bottom. Then cut the carrots and onions into cubes, 1 piece each, chop the celery leaves (3 pieces). Place all this in a saucepan and cook for 5 minutes, stirring regularly. After this, add chopped potatoes (2 pcs.), grated Savoy cabbage (half a head) and pre-boiled red beans (50 g). Now carefully add into the mixture boiled water(150 ml) and tomato (50 ml). Then add salt and pepper to the mixture and leave it to simmer for 30 minutes. When ready, sprinkle rosemary to taste. Minestrone is served sprinkled with grated Parmesan and chopped basil leaves.
   2. Greasy snack. Boil the fattest, thickest lard (1 kg) with a good layer of meat. Then dry it and grind it in a meat grinder, peeling it off. Now add melted butter (20 g), ground black pepper and salt to taste, a few pinches of rosemary. Stir the finished mixture well and place in the refrigerator. It can be spread on a loaf, making sandwiches, or served in its pure form with other dishes as a snack.
   3. Leg of lamb. You will need 1 pc. weighing no more than 1.5 kg. First of all, you need to soak it in the marinade. To prepare it, mix lemon juice(10 tbsp), mayonnaise (200 ml) and white wine (1 glass). Add rosemary, black pepper and salt to taste to the resulting mass. Brush the meat with it and leave for 1-2 hours. After this time, rub the lamb leg with garlic, wrap it in foil and bake in the oven for 60-80 minutes.
   4. Salad. First bake 5 pears, which should be firm. Then cook the bulgur until tender in salted water (100 g). When it cools down, mix it with chopped fruit. After this, add apple cider vinegar (1 tbsp), maple syrup (2 tbsp), thyme leaves (5 pcs.), olive oil to taste. Then sprinkle the dish on top walnut(80 g), rosemary and black ground pepper. You can top the salad a small amount mustard sauce.
   5. Potato. You will need no more than 1 kg. Wash the vegetables well and divide them into 2-3 parts. In a large bowl, mix this ingredient with salt, black pepper, rosemary, grated garlic (to taste) and olive oil (5 tablespoons). Let the potatoes sit in the marinade for one hour, then place them on a greased baking sheet and bake for 25 minutes. The finished dish can be poured with sour cream and sprinkled with herbs.
   6. Broccoli. Wash, dry and divide the cabbage into several small parts, which will need about 500 g. Then soak it for 30 minutes in the marinade from apple cider vinegar(3 tbsp.), olive oil(2 tbsp.), soy sauce(10 ml), almond milk (50 ml), salt, pepper and rosemary to taste. After this, let the vegetables drain, place them on the grill, place a piece of cheese on top and fry over coals until cooked. Be careful not to burn the broccoli.

   

   
   According to legend, the ancient Greeks presented this spice as a gift to the goddess of love Aphrodite, who used it to improve memory and treat insomnia. It is therefore not surprising that the Romans insisted that the plant from which the spice was obtained was the property of this heroine of Greek myth.

   Popularly, rosemary is called the “bride’s dress” because of the blue flowers of the bush. It is known as a symbol of prosperity and wealth. Since ancient times, a branch of a bush was given to the bride and groom during a wedding.

   In the 15-16th century, rosemary was chosen traditional healers. It was used for cooking healing decoctions and infusions that were used in the treatment colds. Once upon a time, it was even used to drive out demons from a person. After some time, the plant began to symbolize fidelity, so they began to give the spice to their loved ones.

   Dried rosemary is more different pungent odor and taste than fresh leaves. To obtain it they must be ripe and green. They are harvested in the summer, from June to August. First, the leaves are always washed and dried. Next, they are crushed and taken out every day for two weeks. fresh air, laying out on sheets of paper. At the same time, you must not forget to mix the greens.

   If you need to dry the grass faster, then put it in the oven. There is no need to close the door, and the temperature here should be as low as possible. In such conditions, this ingredient should be kept for a variety of dishes for 2-3 hours. Another way is to use a special vegetable dryer. Here it is enough to soak the spice leaves for 4 hours.

   Prepared spices are stored in plastic containers away from exposure sun rays. The area should be cool, dry and dark. The shelf life of the product in such conditions is usually 5-7 months, the main thing is that no moisture gets into the container.

   Watch a video about dried rosemary:

   
   Considering the enormous health benefits of dried rosemary, not including it in your diet would be a big mistake, especially since this seasoning is inexpensive and available all year round.

   Every housewife buys one or another, which she uses for preparing various dishes, preserving, pickling or salting. Many of the herbs that make up such seasonings are used individually, and not only for culinary purposes. Today we will tell you about rosemary, discuss its use in, and. We'll tell you how to prepare raw materials and store them correctly.

   What does rosemary look like and where does it grow?

   Let's start with the places of growth and botanical description of the plant. Rosemary is a subshrub that grows from half a meter to 2 meters in height. The plant belongs to the Lamiaceae family. The plant has a large number of shoots, which is why a spreading aerial part is formed.

   The leaves are colored green, reverse side The leaf has a light green color. The leaf blades are linear, thick, slightly curled at the edges. The flower stalks are shaped like cockerel flowers, and the color is slightly lighter than that of lavender. The fruit of the plant is a nut, which is colored brownish.

   Did you know? The name of the plant comes from the Latin words “ros marinus”, which means “dew of the sea”. This is because rosemary often grows near the seashore.

   As for distribution: it can be found in South Africa, guilt . In Europe, the shrub is found in Greece and Spain. Rosemary does not grow wild in the Russian Federation. It is worth noting that on the territory of the Autonomous Republic of Crimea, rosemary is cultivated with early XIX century.
   

   Chemical composition

   Let's start with nutritional value and calorie content. 100 g of plant contains 15 g of fat, almost 5 g of protein and 64 g of carbohydrates. Calorie content is 331 kcal. The plant contains 42.5 g of dietary fiber.

   Half of the fats included in the composition are saturated. Let us remind you that saturated fats in large quantities are harmful to, as they can clog arteries. The leaves and shoots contain, mass fraction which is 0.3-1.2%.

   What are the benefits of rosemary?

   The plant has antibacterial properties; it is capable of fighting both fungi and viruses. It is for this reason that it is sprinkled with chopped rosemary to extend its shelf life.
   The plant is also effective against staphylococcus and coli, therefore can be used for stomach upsets or stomach flu to normalize general condition. Use antibacterial properties can be used to clean the room from various harmful microorganisms.

   It is no secret that in the cold season, when it is not possible to regularly ventilate the room, various pathogenic bacteria actively multiply, which can cause, with minimal deterioration of the condition.

   At oral consumption rosemary increases production gastric juice, which has a positive effect on the digestion of large amounts of food or foods that are saturated with fat.

   Herbal infusions and decoctions are used to treat upper respiratory tract. You can rinse your throat with medicines to destroy pathogens, and also do.
   To reduce muscles, rosemary is used in the form of an infusion. Also medicine helps cope with rheumatism and joint pain that occurs due to sudden changes in weather.

   The following properties of the plant can be highlighted separately:

   • choleretic;
   • tonic;
   • invigorating;
   • anti-inflammatory.

   Application in various fields

   Having understood what rosemary is, let's talk about what it is used for. Let's consider not only the use in cooking, but also in medicine, as well as cosmetology.

   In cooking

   Rosemary is used in both European and Asian cultures, so the plant can be found in most dishes to which meat or meat products. But, at the same time, you can use grass as a seasoning everywhere, so everything is limited only by your imagination.
   Since the plant has enough strong smell, it is not used in large quantities. You can find rosemary in seasonings like mixtures “Italian Herbs”, “Provencal Herbs”, as well as in some compositions that are intended for marinating meat or frying.

   The herb is used for marinating meat before putting it in the oven, for preparing soups, sauces, meat cutlets, and legume dishes.

   Separately, it is worth mentioning that rosemary goes well with, and can be added to both strong alcoholic drinks(, whiskey, absinthe), and in wine, or various liqueurs.

   What rosemary does not go well with is bay leaves. The problem is that spices have a similar taste and can also be bitter.

   Important!Rosemary is added only at the end of cooking, otherwise it will cause bitterness.

   The plant has a strong flavor, which can overpower the notes of other herbs you add to your dish. Large quantity rosemary can even drown out the taste of meat, so in prefabricated seasonings the percentage of the plant in question is extremely small.
   

   In medicine

   Next, we will discuss the use of rosemary in. Essential oil. Used for inhalation for respiratory diseases of the upper and lower respiratory tract. Also used as a stimulant immune system helping to improve protective functions.

   Rosemary oil helps to cope if they are caused by mental or emotional overload. Simply rub it into your forehead or temples.

   Infusions. Used in cases of spontaneous deterioration that is not caused by any reason. Used to treat inflamed joints. Also used in combination with other herbs for weight loss. Infusions help cure diseases caused by plant-sensitive microorganisms.

   Extracts. Preparations containing rosemary are used to treat liver failure, colic, various spasms. Ointments and lotions based on the plant help cope with skin diseases and also heal wounds.
   

   In cosmetology

   Let's talk about how to use rosemary in cosmetology and what cosmetic products add its oils. For dry or . Plant oil is included in face and head masks. This wide application due to the fact that the product normalizes the work sweat glands, and therefore helps solve the problem of both dry and oily skin.

   At the same time, the oil has a positive effect on any area, regardless of where it is located. That is, if you have oily skin scalp, but at the same time dry skin, you can use oil for both the head and hands.

   With poor blood circulation. Rosemary stimulates blood circulation, which has a positive effect not only on the nutrition of the limbs, but also on. The fact is that if you rub oil into the roots, then, after improving blood circulation, the bulbs will receive more nutrients, which will improve the condition of keratin surfaces.

   To get rid of external and internal acne. The oil helps cleanse pores, so it can be used both in removing toners and in creams that are designed to reduce inflammation and free clogged pores from dirt.
   From wrinkles. The plant is included in anti-aging creams that help cope with and also improve the structure. Such products not only “tighten” the skin, but stimulate cell regeneration, which leads to rejuvenation skin from the inside.

   Skin whitening. Plant oil is included in creams that are used for whitening, as well as to get rid of age spots.

   As you can see, rosemary has huge amount properties useful for cosmetology, therefore can be used everywhere. Considering the low cost of raw materials, herbal cosmetics are affordable.

   Recipes for medicinal use

   We'll tell you a few recipes that will help you cope with various ailments at home.

   Decoction

   A useful decoction that will help cope with pain in the stomach, neuroses and stomach colic. Take 2 tbsp. l. crushed leaves of the plant, pour 200 ml of boiling water, then cook for about 20 minutes.
   After this, filter and cool. Use the resulting decoction 1 tsp. half an hour before meals.

   For baths (soothing). Take 50 g of rosemary, pour in a liter cold water, then bring to a boil. Remove from the stove and wait for half an hour. Next, you need to strain through several layers of gauze and add to the filled bath.

   Important! Stay in medicinal bath no more than 30 minutes.

   Water infusion

   For the treatment of inflamed joints. We will need dry crushed leaves of the plant and chopped white willow bark. Take 3 tbsp. l. herbs and bark, then pour a liter of boiling water and leave for 2-3 hours. We drink the resulting infusion throughout the day, dividing it into optimal equal doses. Can be taken regardless of meals.

   For weight loss. We will need leaves, thorn flowers and rosemary. All of these can be found at the pharmacy, so preparing the medicine is not difficult.

   Mix the indicated herbs in equal proportions, then take 3 tsp. the resulting mix and pour half a liter of boiling water. You need to insist for no more than five minutes. Next, filter and consume 150 ml after each meal.
   To get rid of bags under the eyes. Take 2 tbsp. l. chopped herbs, then pour 300 ml of boiling water. You need to insist for about an hour, after which you must filter. We use it in the form of compresses that are applied to the eyelids and the skin around the eyes. It is best to carry out the procedure before bedtime.

   Alcohol tincture

   For neurosis, flatulence, poor appetite. Take a tablespoon of dry herb, pour in 100 ml of vodka, then shake and place in the pantry for 10 days. On day 11, you need to take out the tincture, strain, and pour into a convenient bottle. Should be taken 3 times a day, half an hour before meals. At 2 tbsp. l. take 20 drops of tincture.

   For the treatment of rheumatism. You need to measure out 250 ml of septyl (70% alcohol). Next, add 50 g of fresh rosemary sprigs, then close the container tightly and put it in the closet for 1.5 weeks. We filter the resulting infusion, after which we use it externally for rubbing.

   For treatment oral cavity caused by infection. Take 250 ml pure and 250 ml 96% medical alcohol. Mix, then add 7-8 drops of rosemary essential oil.

   The resulting tincture should be added to water (5 ml per 250-300 ml of water) and used to treat the oral cavity or oral administration.
   

   Inhalations

   For treatment respiratory diseases, as well as complications in the form of tracheitis and bronchitis, you can use rosemary-based inhalations.

   Take an enamel container with a volume of no more than 2 liters. Pour water and add a couple of plant branches, or 1-2 tsp. dry raw materials. Bring to a boil, then inhale for about 10 minutes. You need to inhale the steam first through your nose and then through your mouth.

   For inhalation, you can also use rosemary oil along with other essential oils, however, you should be careful, as such a mixture can cause. It is also worth remembering that a few drops of oil are enough for inhalation.

   Tea

   Based on the plant, you can prepare a tasty and healthy one, but for this we will need additional ingredients, since one based solely on rosemary does not have a rich taste, and if it is not brewed correctly, you will get a very bitter liquid that is impossible to drink.

   So, to make tea we need to take lemon balm, blueberry leaves and rosemary in equal proportions. Of course, it is better if the raw materials for tea are fresh, but the dry version is also suitable.
   Take a teaspoon of the resulting mixture, then brew it in a cup like regular tea.

   Wait up to half an hour, strain, add sugar or. Tea with rosemary has the following beneficial properties: it helps to cope with colds, speeds up recovery from colds, and also helps to recover from serious illnesses.

   Recipes for use for cosmetic purposes

   Above we talked about how to use the plant for treatment various diseases and ailments, however, rosemary can also be used as part of “homemade” cosmetics. Next, we will tell you how to create excellent creams and masks based on beneficial herbs.

   For hair

   Mask for dry and normal hair. First, prepare the base for the mask. Take 4 tsp. oil from and 2 tsp. . Add 2 drops each of oil and rosemary. Apply the resulting mask to the hair roots, then cover cling film and a towel. Leave for an hour and wash off with warm water and shampoo.

   Hair strengthening mask. Mix regular oil with black pepper, rosemary and basil oils, taken one drop at a time. Next, combine the resulting mixture with 2 egg yolks, mix and use as a mask or hair shampoo. If the composition is applied in the form of a mask, it should be kept on for no more than half an hour.
   For hair growth. Take 1 tbsp. l. , 5 ml , 2 ml almond oil and ½ tsp. . Add 20 drops of rosemary oil to the resulting mixture. Apply the mask first to the roots and then along the entire length of the hair. Leave for no more than 5 minutes, then rinse with warm water.

   Important!The mask is applied only to dry, clean hair.

   For skin

   For dry skin. Take half of the ripe one, mash it into a puree, then add 2 drops each of lavender and rosemary oil. Stir and add 1 tsp. avocado oil Apply the resulting composition to the skin of the face for 20 minutes. After the specified time has passed, the mask should be washed off with warm water.

   For oily skin. Take 30 ml of grape seed oil and add 3 drops of rosemary oil to it. Apply to face for 20 minutes. Finally, wash off with warm water and soap.

   For skin rejuvenation. Take 1 chicken yolk, 30 ml and 3 drops of rosemary oil. Mix and apply to face. Leave for 15 minutes, then wash off with warm water and soap.
   

   Collection, preparation and storage of medicinal raw materials

   Valuable raw materials are foliage, flowers, and the shoots of the plant themselves. However, it is best to harvest the foliage, and this must be done before flowering in order to obtain juicy green leaves that have the maximum concentration of nutrients.

   The top shoots should be cut off. In this case, the top 20 cm of shoots are subject to harvesting. If you want to prepare products for tea, you need to cut off the flower stalks at the moment of mass flowering of rosemary. It is worth noting that cut flowers dry quickly, so they should be immediately sent for drying.

   It is better to dry the collected raw materials in the open air, under a canopy or on the balcony. In this case, you need to lay out the cut shoots or flowers in one even layer, ensure that there is no direct sunlight and there is a slight draft so that the greens do not rot.

   You should also turn the rosemary regularly to ensure it dries evenly. Natural drying takes 2 weeks. If you want to dry it in a special dryer, you need to cut the raw material into small pieces, then spread it evenly on a baking sheet and put it in the dryer.
   Drying temperature - no more than 40°C. At this temperature, drying takes 2 hours, during which you need to regularly ventilate the chamber. Drying flowers takes 4 hours.

   Dry grass is stored in paper or cotton bags. The room where the plant is stored should have low humidity and a minimum of light. You can also keep it closed glass jars, however, in this case, rosemary may be prohibited.

   Important! The shelf life is 12 months, after which the plant loses its taste and aroma.

   Contraindications and side effects

   Above we talked about the benefits of the plant, and also provided a large number of recipes, but we should not forget about the dangers of rosemary, since the plant contains many substances that in certain cases can be dangerous.

   It’s worth saying right away that rosemary should be avoided during this time. This applies not only to the products to which the seasoning is added, but also to the oral administration of tinctures, as well as the external application of rosemary-based solutions.

   The problem is that rosemary can cause negative reaction fetus, which may cause the child to experience allergic reactions. The plant is contraindicated for hypertensive patients, as it can temporarily increase blood pressure.
   External use of the herb is prohibited when hypersensitivity skin, as well as nervous disorders in the form of epilepsy. Rosemary should not be given to children under 9 years of age, as it may cause allergic reaction or indigestion.

   Now you know that the usual seasoning is used not only in cooking, but also in medicine, as well as in cosmetology. Rosemary is not a rare plant, so you can buy products based on it at the pharmacy, and pure dry herb is sold in any spice store.

   However, do not forget that a large amount of this seasoning can cause negative consequences.

   Ingredient dried rosemary belongs to the spice category. Widespread rosemary was obtained in the Mediterranean, which is the birthplace of this plant. In Italy, rosemary is always used to prepare the traditional Easter lamb. To obtain dried rosemary, fresh leaves of the plant are dried under certain conditions and then crushed. Rosemary has a pungent and complex odor. When dried, it does not lose its properties.

   The pronounced and specific aroma of this plant perfectly complements dishes and baked goods and gives them a special aroma. Used in cooking in minimal doses. A large amount of dry rosemary can completely ruin the dish. The spice is used in the preparation of soups, seafood, fish, sauces, meat, and vegetables. Goes well with garlic and spices. Rosemary is also sometimes used to make fruit tea and desserts. Dried rosemary should be stored in an airtight container in a dry and dark place. This is the only way it fully retains its properties.

   Benefits of dried rosemary

   Harm and contraindications

   IN individual cases allergic reactions are possible.