Rosemary,
Rosmarinus officinalis, is a woody,
perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers, native to the
Mediterranean region. It is a member of the mint family
Lamiaceae, which includes many other herbs, and is one of two species in the
genus Rosmarinus. The name "rosemary" derives from the
Latin name
rosmarinus, derived from "dew" (
ros) and "sea" (
marinus), or "dew of the sea"
[2] because in many locations it needs no water other than the humidity carried by the sea breeze to live. The plant is also sometimes called
Anthos, from the ancient Greek word ἄνθος, meaning "flower".
[3]
Rosemary is used as a decorative plant in gardens and has many culinary and medical uses. The plant is said to improve the memory and is used as a symbol of remembrance, especially in Australia and New Zealand to commemorate
ANZAC Day. The leaves are used to flavor various foods, like stuffings and roast meats. Rosemary contains the antioxidants
carnosic acid and
rosmarinic acid, and other bioactive compounds including
camphor,
caffeic acid,
ursolic acid,
betulinic acid, rosmaridiphenol, and rosmanol. Some of these may be useful in preventing or treating cancers, strokes and
Alzheimer's Disease.
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