Culinary uses of rosemary
In cooking, fresh and dried rosemary leaves (or needles) are often used to flavor roast meats, fillings and Italian dishes. Due to the slightly bitter flavor of this herb, rosemary is often reserved for roasting, barbecuing and baking, as opposed to raw dishes.
Rosemary can also be infused into herbal tea, purportedly to aid digestion after a heavy meal, relieve headaches, and even improve memory function.
Fights the signs of aging
According to Style Craze, rosemary contains antioxidants and antimicrobial phytochemicals that help keep our skin healthy, especially as we age! Drinking rosemary as a tea or applying it as a topical cream can help fight « bacterial or fungal infections, lesions, acne and blisters. »
The rosmarinic acid in rosemary works to « eliminate free radicals that cause fine lines, wrinkles and pigmentation ». On top of all this, rosemary also helps tighten any sagging skin and keep the skin fresh and glowing.
Similar to many other herbs, rosemary is great for the immune system. “This is due to the anti-carcinogenic, anti-inflammatory and antioxidant properties it has. It can improve your overall health because it has many healing powers, ”says Craze for style.