The name derives from the Latin “Ros Maris” which translated means “dew of the sea” (it is found most abundantly by the sea, particularly in Mediterranean countries).

it was considered to be an aid to memory and Greek students, before taking their exams, would place Rosemary around their heads to stimulate their thought processes.

It was probably first grown in England in the 14th century – possibly introduced by Philippa of Hainault, wife of Edward III.

It was seen as a sign of fidelity – being placed in bridal bouquets and we are told that Anne of Cleves (wife of Henry VIII), wore Rosemary at her wedding.

More commonly, it was known as a sign of remembrance, being placed in graves at funerals.

The Elizabethans used Rosemary to prevent hair loss and it was burned in sick rooms.

Sprigs of Rosemary were used to repel moths and placed under beds to ward off nightmares.

Beauty/Cosmetic Uses

Rosemary can be used to tone tired skin. Add a couple of teaspoons to a cup of hot water, wait until cold, strain out the Rosemary and use the “tea” by dabbing onto the face with cotton wool.

If applied to hair after shampooing, it can darken and condition and it has stimulating properties which aid the prevention of scurf and dandruff.

It’s a good “reviver” if you add it to bath water first thing in the morning.

Medicinal Properties

Rosemary tea is good for headaches and insomnia.

The oil is an antiseptic and is also used in the treatment of muscular sprains and arthritis. It is an excellent stimulant, refreshing tired muscles and feet and aids in the treatment of varicose veins and swollen feet and ankles.

It combats mental fatigue, depression and nervous exhaustion, and clears stuffy atmospheres.

It is also used for migraine, coughs, influenza, and diabetes.

Recent research has discovered it may help reduce chances of breast cancer.

Culinary Properties

Rosemary enhances the flavour of many types of meat, including lamb, pork and chicken.

If placed in a roasting dish with vegetables it will boost their flavours.

It gives added flavour to “bubble and squeak” (fried left over cooked potato and cabbage – sometimes with the addition of onion) if finely chopped and added. In fact, it goes well with a variety of potato dishes, particularly roast.