Rosemary

Rosemary is an evergreen shrub that many people have in gardens, on balconies or in the kitchen. It originally comes from the Mediterranean, from countries like Spain, Italy and Greece. There it grows on sunny, warm slopes and likes dry soil – you can imagine it as a small plant that prefers to lie in the sun and does not like too much water.

Today rosemary is cultivated in many parts of the world. In Europe it grows not only in the south but also in warmer regions of Germany, France and Portugal. It is also grown in North Africa, parts of Asia and even in the USA. So if you see rosemary in the store, it could come from different countries. Smaller plants for the balcony or large fields for harvest often come from different regions, depending on what is growing best at the time.

There is not just one kind of rosemary. As with apples or dogs, there are different varieties that differ slightly. Here are the main ones, simply explained:

Besides these varieties there are also rosemary plants bred to be more cold-hardy or to grow particularly quickly. Such plants are practical if you live in a climate that is not as warm as the Mediterranean.

Rosemary is available commercially in various forms:

When you buy rosemary, you can look for small signs: leaves should look fresh green, not brown or wilted. Dried rosemary should still have a scent. Sometimes the country of origin is also indicated — this helps if you prefer a particular aroma.

In summary: rosemary originally comes from the Mediterranean but is now cultivated worldwide. There are different varieties, from upright to creeping, and you can get it fresh, dried, frozen or as a potted plant. This way you can find the right form for every need, whether for the kitchen, the balcony or as a pretty garden plant.

Rosemary (Rosmarinus officinalis, syn. Salvia rosmarinus) is an evergreen, aromatic shrub of the Lamiaceae family, native to the Mediterranean region. Botanically it consists of woody shoots, narrow needle-like leaves and blue to violet flowers. Botanically and culturally, rosemary has been used since antiquity as a spice, medicinal plant and ornamental.

Chemical composition and constituents
The characteristic aroma is mainly due to the essential oil, which depending on variety and location makes up between 0.5 and 2.5% of the fresh plant. Dominant constituents of this oil are 1,8‑Cineole (Eucalyptol), α‑Pinene, Camphor, Verbenone and Borneol. Besides the volatile components, rosemary also contains non-volatile secondary plant compounds such as rosmarinic acid, carnosol and carnosic acid, which belong to the phenolic compounds. These compounds contribute to antioxidant and antimicrobial properties. Mineral analyses show traces of potassium, calcium and iron as well as small amounts of vitamins, especially vitamin A precursors (carotenoids) and vitamin C in fresh leaves.

Nutritional values
Rosemary is used in small amounts as a spice; therefore nutritional values per serving are low. Per 100 g of fresh leaves there are approximately 131 kcal, 20–25 g carbohydrates, 7–8 g protein, 14–15 g fat and around 4–7 g fiber. In typical seasoning amounts (a few grams) the contributed macronutrients and calories are negligible; the nutritionally relevant effects rather result from the plant's secondary compounds.

Processing methods
Rosemary can be used fresh, dried or as a concentrated oil or extract. Drying reduces the essential oil partially but preserves many phenols; thus the flavor remains even as a dried herb. For the production of essential oil, steam distillation or hydrodistillation are used. To preserve heat-sensitive polyphenols, CO2 extraction methods are also used in the food and pharmaceutical industries. In the kitchen there are additional applications as infusions (oils, vinegars), as a flavor in marinades or as a smoke aroma.

Biological effects and health aspects
Pharmacologically, rosemary extracts show antioxidant, antimicrobial and anti-inflammatory activities, which have been documented in vitro and in animal studies. Rosmarinic acid and carnosol are strong radical scavengers and can reduce oxidative cellular damage. Essential oils have, depending on composition, bactericidal and fungicidal effects. Clinical studies in humans are, however, limited and provide only partially conclusive results; therefore therapeutic claims should be treated with caution.

Safety and interactions
In culinary amounts rosemary is considered safe. When using highly concentrated extracts or essential oils, skin irritation, allergic reactions and systemic effects with high oral intake are possible. Camphor-rich oils can be neurotoxic, particularly in infants and young children. People with hormone-sensitive conditions or with blood coagulation disorders should be cautious, as interactions with medications cannot be completely excluded. Pregnant women should avoid large therapeutic doses.

Cultivation and quality
Rosemary prefers sunny, well-drained sites with slightly alkaline to neutral pH. Quality and chemical composition of the harvest depend on location, season, harvest stage and postharvest treatment. Standardization of extracts often targets fixed contents of rosmarinic acid or certain terpenes to ensure reproducible activity profiles.

In summary, rosemary is a versatile plant with characteristic essential oils and phenolic compounds responsible for flavor, preservative properties and potential health effects. Scientific studies support many bioactive effects in laboratory models, while clinical evidence for therapeutic applications is still limited; however, safe culinary use remains undisputed.