Rosemary is a member of the mint family Lamiaceae, along with many other herbs, such as oregano, thyme, basil, and lavender.
The herb not only tastes good in culinary dishes, such as rosemary chicken and lamb, but it is also a good source of iron, calcium, and vitamin B-6.
It is typically prepared as a whole dried herb or a dried powdered extract, while teas and liquid extracts are made from fresh or dried leaves.
The herb has been hailed since ancient times for its medicinal properties. Rosemary was traditionally used to help alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth.
Fast facts on rosemary
- Rosemary is a perennial plant (it lives more than 2 years).
- The leaves are often used in cooking.
- Possible health benefits include improved concentration, digestion, and brain aging.
- Very high doses may cause vomiting, coma, and pulmonary edema.
This Medical News Today Knowledge Center feature is part of a collection of articles on the health benefits of popular foods.
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