Rosemary (Rosmarinus officinalis)

OriginThe dew of the sea, which became sage

Ros marinus It is called "Dew of the Sea" - after the coastal slopes where it grows.

Rosemary is an evergreen, densely branched shrub from the Mediterranean region, growing up to two meters tall. It has narrow, needle-like leaves with rolled edges and a white, felt-like underside. This leaf shape is an adaptation to dry conditions: small surface area and protected stomata. Its natural habitat is sunny limestone slopes and maquis shrubland, often near the sea – hence its name. ros marinus, Dew of the sea.

Since 2017, its botanical name has been Salvia rosmarinus. Molecular genetic studies have shown that the genus Rosemary within the sage genus – a sage that simply doesn't look like one. The old name Rosmarinus officinalis Both terms are still in widespread use, including in pharmacopoeias and monographs, and both refer to the same plant. To test their relationship, rub a rosemary leaf and a sage leaf side by side: the resinous base note is indeed the same.

In cultural history, rosemary is the herb of memory and fidelity. In antiquity, students wore rosemary wreaths during exams because it was believed to strengthen memory; it was used at weddings and funerals alike—as a symbol of enduring connection across time. Shakespeare has Ophelia say that rosemary is for remembering. And from this has grown a modern branch of research: there are indeed small studies on the scent of rosemary and cognitive performance, with effects of the magnitude one would expect from scent studies—namely, small and difficult to interpret.

To useThree recognized applications - one indoors, two outdoors

The European Medicines Agency lists rosemary leaves as traditional use With three areas of application: internally for the relief of mild dyspeptic symptoms; externally for the relief of mild muscle and joint pain; and externally for mild circulatory disorders. Commission E gave it a positive assessment in 1985 for internal use in dyspeptic symptoms and for external use in rheumatic diseases and circulatory problems.

Internally, rosemary is a classic aromatic herb with a bitter note: The essential oil and bitter compounds stimulate the secretion of saliva, gastric juices, and bile, and have a mild antispasmodic effect. This is the basis for its use with fatty, heavy foods—roast lamb and rosemary are not merely a flavor combination. Controlled human studies on the effects of rosemary as a single herb do not exist; its classification is based on tradition and plausibility.

The principle is different on the surface and easy to understand. The essential oil with camphor and cineole has a hyperemic effect on the skin – it dilates the superficial blood vessels, the skin reddens and becomes warm. This increased local blood flow is the reason for its use in treating muscle tension and for Kneipp's rosemary bath additive. The old Kneipp rule is: rosemary in the morning, lavender in the evening – one stimulates, the other calms. A rosemary bath at 10 p.m. is not a good idea.

Regarding cognition, since the question often comes up: There are small studies in which the scent of rosemary slightly improved performance in memory tests, and laboratory studies on carnosic acid and acetylcholinesterase. This is interesting basic research and has nothing to do with its use as a dietary supplement against forgetfulness. Anyone concerned about their memory should see a doctor, not reach for an aromatherapy diffuser.

IngredientsEssential oil on the outside, rosmarinic acid on the inside

Rosemary contains two completely different groups of active ingredients, each responsible for different applications. The essential oil, at a concentration of one to two and a half percent, contains 1,8-cineole, camphor, α-pinene, and borneol. These substances are volatile, fat-soluble, and readily absorbed through the skin—they are the active component in any external application. Several chemotypes exist: the cineole type is milder and primarily used for respiratory applications, the camphor type is typical for muscle applications, and the verbenone type is rare and expensive.

The second group consists of phenolic acids and diterpenes: rosmarinic acid, carnosic acid, and carnosol. Rosmarinic acid is named after rosemary but occurs in many members of the mint family (Lamiaceae) – including significant amounts in lemon balm and sage. It is water-soluble, a strong antioxidant, and the reason why rosemary extract is approved as an antioxidant in the food industry: it delays the rancidification of fats and is listed as E 392 in ingredient lists.

Carnosic acid and carnosol are the bitter compounds and, at the same time, the strongest antioxidants in the plant. They are fat-soluble, not very heat-stable, and are the subject of intensive basic research. As with so many plants, this research concerns isolated substances in cell culture experiments and does not establish any practical applications.

Practical for the kitchen: Dried rosemary is one of the few herbs that are almost as good dried as fresh – the leathery leaves retain their oil well. However, the tough needles in the finished dish can be bothersome. The solution is to cook whole sprigs along with the dish and remove them before serving, or to chop the needles very finely beforehand. In marinades and oils, rosemary releases its oils over several hours, ensuring they are evenly distributed.

Enhanced combinationsRosemary indoors and outdoors

Rosemary is strong and assertive. In the kitchen as well as in the bathroom, it needs the right dosage and the right time.

What contradicts itselfIt's best to avoid these combinations.

To which courtWhere rosemary belongs

• Roast lambWhole sprigs placed under and on top of the meat, with garlic. The fundamental ingredient of Mediterranean cuisine.
• Rosemary potatoesBake in the oven with olive oil and coarse salt; finely chop the needles so they don't get in the way.
• FocacciaRosemary sprigs and coarse salt pressed into the dough - one of the best rosemary dishes ever.
• Herb oilTwigs in olive oil; keeps particularly well thanks to the rosmarinic acid.
• marinadeAdd lemon and garlic for poultry and lamb, overnight.
• Oven-roasted vegetablesUse sparingly with zucchini, peppers and eggplants, as it quickly becomes overpowering.
• Braised dishesOne whole branch for the whole pot, treated like a bay leaf.
• Digestive tea1 to 2 g of leaves per cup, cover and let steep, after meals.
• Morning bath50g of the herb as a decoction in a full bath - the Kneipp treatment.
• Rubbing2 to 3 % rosemary oil in carrier oil for tense muscles.

As a home remedyThe Kneipp morning bath

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

Related to the topicRead on and cook along!

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