Rosemary

Generality

Rosemary is a perennial shrub classified in the Lamiaceae family (or Labiatae, if you prefer ), belonging to the genus Rosmarinus and the Specie or fficinalis (binomial nomenclature: Rosmarinus officinalis ).

It is an evergreen plant, typical of the Mediterranean maquis and of the Canary flora, which grows from sea level up to 1200m of altitude. Rosemary appears as a bush that does not exceed 2m in height, characterized by ascending or prostrate branches (depending on the variety). The leaves are needle-like, leathery, linear, dark green, shiny on the upper side and tomentose (velvety) on the lower side.

Rosemary produces blue inflorescences tending to lilac or, sometimes, pinkish-white; these bloom without interruption in warmer climates, while in northern Italy only from spring to late summer. Rosemary produces fruits (of the tetrachenium type) that are small, smooth and brown in color.

The chemical composition of rosemary is quite varied and, in addition to the lipophilic molecules of the essential oil, it seems above all rich in antioxidants and mineral salts. Carbohydrates prevail among energy macronutrients.

Purposes

In the kitchen

In the kitchen, rosemary is considered an aromatic herb, thanks to the content of borneol, bornyl acetate, cineol, α-pinene and camphor ; it is used to embellish the taste of both foods (in sauces, meats, legumes, etc.) and beverages (wine, liqueurs, spirits, vinegar, etc.).

Bread with potatoes and rosemary

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In Phytotherapy

Based on the quality standards of the official Italian pharmacopoeia, rosemary essential oil (obtained by steam distillation of fresh twigs) must contain at least 10-15% borneol and 1.5-5.5% d esterified borneol .

In phytotherapy - if taken orally (1-3 drops per day in a teaspoon of honey - rosemary essential oil is useful in the fight against digestive discomfort (thanks to the spasmolytic action on the biliary tract and small intestine) ; in parallel, when applied on the joints (in ointment-type formulas) it is a valid support against rheumatism.

Other molecules well present in rosemary are phenolic acids, flavonoids, diterpenes and triterpenes ; they are all antioxidant compounds well present in the extracts of this plant, which is why it is useful in the body's fight against free radicals, as an antimicrobial (bacteriostatic) and as a preservative (against lipid rancidity in food and cosmetics). The most common antioxidant factors are undoubtedly carnosic acid and rosmarinic acid .

Composition for: 100g of Rosemary - Reference values ​​of the INRAN Food Composition Tables

Nutritional values ​​(per 100 g of edible portion) Edible part 100.0% water 72.5g Protein 1.4g Prevailing amino acids - Limiting amino acid - Lipids TOT 4.4g Saturated fatty acids - mg Monounsaturated fatty acids - mg Polyunsaturated fatty acids - mg Cholesterol 0.0mg TOT Carbohydrates 13.5g Starch 0.0g Soluble sugars 13.5g Dietary fiber - g Soluble fiber - g Insoluble fiber - g Power 96.0kcal Sodium 15.0mg Potassium 280.0mg Iron 8.5mg Football 370.0mg Phosphorus 20.0mg Thiamine 0.1mg Riboflavin - mg Niacin - mg Vitamin A 92.0 µg C vitamin 29.0mg Vitamin E - mg

Among the functions of the rosemary there are also the cicatrizing, stimulating, balsamic, diuretic, against dysmenorrhoea and respiratory diseases. It is useful in washing greasy hair and impure skin. There is no shortage of applications in the cosmetic sector, but also in the pharmaceutical sector, in perfumes, toiletries and in cologne.

Contraindications to taking rosemary essential oil are fundamentally linked to adverse reactions in case of epilepsy, pregnancy and hypersensitivity.

Environment, Climate and Cultivation

Rosemary is a plant that requires no special care and is suitable for soils with very variable pH; on the other hand, this component seems to significantly affect the chemical composition of the essential oil, given that with a more basic pH the concentration of camphor increases.

If the rosemary grows in fertile soils, rich in nitrogenous substances, it becomes very lush but not very aromatic; on the contrary, the same plant obtained from a sandy and gravelly soil, as well as not very irrigated (typically coastal), acquires a decidedly more intense bouquet.

Rosemary can be reproduced either with sowing (spring) or by cutting; for sowing, rooting takes about 2 years, while for cutting the times are drastically reduced. The plants can be grounded at a distance of about 1.5m between the rows and 0.5m in the row itself; the average duration of the crop is about 5-6 years, but can last up to 10. Rosemary does not tolerate low temperatures.

Nutritional Features

When compared to a leaf vegetable, rosemary has a rather high energy supply, supplied mainly by simple carbohydrates; on the other hand, its use as an aromatic plant (a few grams) does not affect the daily caloric balance.

Among the useful constituents of rosemary we find vitamins, antioxidants and mineral salts; with regard to the first group, the most important is undoubtedly ascorbic acid or vit. C, but also retinol equivalents do not disappoint; of antioxidants we have already discussed in the previous paragraphs, while with regard to mineral salts we can deduce extraordinary concentrations of calcium, iron and potassium.