Rosemary: Benefits And Harms

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This aromatic seasoning, rosemary, is a hallmark of Italian and Provencal cuisine. What are the benefits of rosemary? The beneficial properties of this fragrant herb are very wide, not for nothing that its official name has the prefix “medicinal”. Rosemary is a good antiseptic, has a tonic effect, improves memory, and helps with many diseases.

The benefits of rosemary for the human body

Rosemary is a plant that boasts the content of such components as camphor, barney, and cineole.

For this reason, rosemary is often used as an antiseptic.

Rosemary is a good source of iron, calcium, and vitamin B-6.

Rosemary is an excellent antispasmodic agent. Due to this property, it helps with spasms of the gastrointestinal tract and bile ducts, urinary tract, and peripheral vessels. Rosemary is indicated for people with cerebrovascular disorders.

Harm and contraindications in the use of rosemary

A small harm of rosemary is its diuretic effect. That is why it is not recommended for people with kidney disease.

Rosemary should never be consumed during pregnancy. It is also not advisable for young children to try rosemary.
Contraindications include epilepsy, skin hypersensitivity, allergy to this plant, and hypertension. People prone to a sharp increase in blood pressure may even have seizures.

As mentioned above, rosemary increases blood pressure. So, if you are hypertensive, rosemary consumption should be minimized.

Rosemary is the best seasoning for meat

Both fresh and dried leaves are used in cooking. But it’s important not to overdo it with this spice in your dishes. It has a very pronounced taste and smell. Rosemary is a seasoning that can drown out the taste of other ingredients.

But this property makes rosemary indispensable in dishes of lamb, rabbit meat, and various game. It will take away the specific flavor of such meat and add a touch of noble flavor. Alternatively, throw a few sprigs of rosemary into the grill on the coals, and the kebab or barbecue will acquire a pleasant aroma.

In general, rosemary is a seasoning that is ideal for all types of meat and poultry. Interestingly, it tolerates heat treatment well, so feel free to add it at the beginning of the cooking process. For example, you can bake poultry deliciously if you wrap it in rosemary sprigs beforehand. It is even believed that seasoning can reduce the formation of carcinogens.

Rosemary is also good for making brines and marinades for canning vegetables and mushrooms, and you can add a little seasoning to sauerkraut. Any mushroom dish will benefit from the addition of rosemary.

It is also good as an addition to stewed vegetables – zucchini, potatoes, eggplant, tomatoes, beans, cabbage, including cauliflower, and so on.

It is used in salads, sauces, soups, and even baked goods. Rosemary goes well with other spices and is part of the bouquet of Provencal herbs. The exception is a bay leaf. It is not appropriate in the same dish as rosemary. At the same time, the seasonings are completely interchangeable.

Italians traditionally add this spice to pizza, focaccia, and sauces.

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Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

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