Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen leaves resembling needles. It is a member of the mint family along with many other herbs.

The name rosemary derives from the Latin name rosmarinus, which is from “dew” (ros) and “sea” (marinus), or “dew of the sea”
because in many locations it needs no other water than the sea breeze to thrive.

The fresh and dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and are highly aromatic.

When burned, they give off a distinct mustard smell and a smell of burning wood suitable for barbecues. Rosemary is rich in iron, calcium and Vitamin B6.

Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils, which are prone to going rancid.

Rosemary, may lower the risk of strokes and degenerative diseases like Alzheimer’s disease. It is an anti cancer and anti inflammatory agent.

Rosemary enhances the performance of memory and secondary memory factors. Rosemary may have some anti carcinogenic properties.

Rosemary contains a number of potentially biologically active compounds, including antioxidants. Rosemary antioxidants levels are closely related to soil moisture content.

The market for these medicinal use of rosemary is currently small, but there is a market for rosemary antioxidants, and under the right conditions, rosemary production could be profitable and sustainable.