Description: A perennial, evergreen shrub 75-200 cm high, with twiggy branches and linear, leathery leaves which are dark green above and downy grey on the reverse. The pale violet to pale blue flowers rise from the leaf axils and flower from June to August.
Distribution: Rosemary grows wild in the Mediterranean region, and is cultivated in the rest of Europe, especially in Italy, Greece, Spain and Portugal. It requires protected, dry, sunny habitats, and grows well in humus-rich soil. It is propagated by cuttings of non-flowering shoots about 15 cm long, obtained from older plants.
Harvesting and Preparation: The herb is harvested and used fresh or dried in the shade. The drug has a camphor-like, spicy odour and a pungent, aromatic taste.
Constituents: The active substance is the volatile oil (1.5-2.5 per cent) containing cineole (30 per cent), borneol, bornylacetate, camphor, limonene and other components. The herb also contains tannins (10 per cent), flavonides and bitter substances.
Cosmetic Uses: Rosemary is used with other plant extracts for refreshing, disinfectant tonic baths and in herb mixtures for the hair. Rosemary extract or oil is used for perfuming soaps, aftershaves, face lotions and shampoos and as a component of some refreshing perfumes. It is not recommended for face packs, as it can cause irritation, swellings and rashes with prolonged use.
Other Uses: Rosemary has long been an important drug in folk medicine; the subject of many legends, it is highly esteemed in folk customs. According to one legend, the Virgin Mary spread her mantle on a rosemary shrub while resting during the flight of the Holy Family to Egypt, and the originally white flowers turned sky blue in Her honour. Excessive amounts of rosemary can cause poisoning, so it is usually used only externally, in ointments for’ rheumatism, sores and bruises. It may also be used as an insect repellent against moths.
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