Rosemary is known for its action on the digestive sphere, and particularly on the liver. It stimulates the secretion and evacuation of bile, which makes it useful in cases of hepato-biliary insufficiency or disorders. Its leaves are also useful in cases of migraine, fatigue, muscle and joint pain or colds. Latin name: Rosmarinus officinalis L. Part of the plant: leaves.
This article was updated on 04/07/2023In case of' Hepatobiliary insufficiency, Hepatobiliary disorders
Recommended modes of use
In infusion
Pour 1 teaspoon, or about 2 g, of dry leaves per cup of hot water. Leave to infuse for 15 minutes. Drink 3 to 4 cups per day.
In decoction
Pour 1 tablespoon of dry leaves per cup of cold water. Boil for 3 minutes and let steep for 10 minutes. Drink 2 to 3 cups per day.
Plants often associated
In case of' Asthenia, overwork, fatigue
Recommended modes of use
In infusion
Pour 1 teaspoon, or about 2 g, of dry leaves per cup of hot water. Leave to infuse for 15 minutes. Drink 3 to 4 cups per day.
In decoction
Pour 1 tablespoon of dry leaves per cup of cold water. Boil for 3 minutes and let steep for 10 minutes. Drink 2 to 3 cups per day.
For the Detox
Recommended modes of use
In infusion
Pour 1 teaspoon, or about 2 g, of dry leaves per cup of hot water. Leave to infuse for 15 minutes. Drink 3 to 4 cups per day.
In decoction
Pour 1 tablespoon of dry leaves per cup of cold water. Boil for 3 minutes and let steep for 10 minutes. Drink 2 to 3 cups per day.
Plants often associated
In case of Muscle pain, Joint pain
Recommended modes of use
In infusion
Pour 1 teaspoon, or about 2 g, of dry leaves per cup of hot water. Leave to infuse for 15 minutes. Drink 3 to 4 cups per day.
In decoction
Pour 1 tablespoon of dry leaves per cup of cold water. Boil for 3 minutes and let steep for 10 minutes. Drink 2 to 3 cups per day.
In compress
Pour 1 tablespoon of dry leaves per cup of cold water. Boil for 3 minutes and let steep for 10 minutes. Filter and leave to cool or cool. Soak a compress or clean cloth with the preparation. Apply 1 to 2 times a day to affected areas.
In an aromatic bath
Make an infusion with 50 g of dry leaves for 1 L of water. Bring the mixture to a boil then, remove from the heat, cover and leave to rest for 15 to 30 minutes. Filter and let cool if necessary. Add the preparation to the bath water.
Plants often associated
In case of Dizziness, Headache, Migraine
Recommended modes of use
In infusion
Pour 1 teaspoon, or about 2 g, of dry leaves per cup of hot water. Leave to infuse for 15 minutes. Drink 3 to 4 cups per day.
In decoction
Pour 1 tablespoon of dry leaves per cup of cold water. Boil for 3 minutes and let steep for 10 minutes. Drink 2 to 3 cups per day.
Plants often associated
In case of Dyspepsia, Difficult digestion, Digestive disorders, Digestive spasms
Consume preferably after meal(s), during digestion.
Recommended modes of use
In infusion
Pour 1 teaspoon, or about 2 g, of dry leaves per cup of hot water. Leave to infuse for 15 minutes. Drink 3 to 4 cups per day.
In decoction
Pour 1 tablespoon of dry leaves per cup of cold water. Boil for 3 minutes and let steep for 10 minutes. Drink 2 to 3 cups per day.
Plants often associated
In case of' Aerophagia, bloating, flatulence
Consume preferably after meal(s), during digestion.
Recommended modes of use
In infusion
Pour 1 teaspoon, or about 2 g, of dry leaves per cup of hot water. Leave to infuse for 15 minutes. Drink 3 to 4 cups per day.
In decoction
Pour 1 tablespoon of dry leaves per cup of cold water. Boil for 3 minutes and let steep for 10 minutes. Drink 2 to 3 cups per day.
Plants often associated
In case of Bronchitis, colds, sinusitis, flu
Recommended modes of use
In infusion
Pour 1 teaspoon, or about 2 g, of dry leaves per cup of hot water. Leave to infuse for 15 minutes. Drink 3 to 4 cups per day.
In decoction
Pour 1 tablespoon of dry leaves per cup of cold water. Boil for 3 minutes and let steep for 10 minutes. Drink 2 to 3 cups per day.
Plants often associated
In case of Bad breath, Oral hygiene
Recommended modes of use
In infusion
Pour 1 teaspoon, or about 2 g, of dry leaves per cup of hot water. Leave to infuse for 15 minutes. Drink 3 to 4 cups per day.
In decoction
Pour 1 tablespoon of dry leaves per cup of cold water. Boil for 3 minutes and let steep for 10 minutes. Drink 2 to 3 cups per day.
Gargling
Make an infusion or decoction:
- Infusion: pour 1 teaspoon, or approximately 2 g, of dry leaves per cup of hot water. Leave to infuse for 15 minutes.
- Decoction: pour 1 tablespoon of dry leaves per cup of cold water. Boil for 3 minutes and let steep for 10 minutes.
Filter and let cool. Use the preparation as a gargle.
Plants often associated
In case of Memory problems
Recommended modes of use
In infusion
Pour 1 teaspoon, or about 2 g, of dry leaves per cup of hot water. Leave to infuse for 15 minutes. Drink 3 to 4 cups per day.
In decoction
Pour 1 tablespoon of dry leaves per cup of cold water. Boil for 3 minutes and let steep for 10 minutes. Drink 2 to 3 cups per day.
Plants often associated
In case of Rheumatism, Gout attack
Recommended modes of use
In compress
Pour 1 tablespoon of dry leaves per cup of cold water. Boil for 3 minutes and let steep for 10 minutes. Filter and leave to cool or cool. Soak a compress or clean cloth with the preparation. Apply 1 to 2 times a day to affected areas.
In an aromatic bath
Make an infusion with 50 g of dry leaves for 1 L of water. Bring the mixture to a boil then, remove from the heat, cover and leave to rest for 15 to 30 minutes. Filter and let cool if necessary. Add the preparation to the bath water.
Plants often associated
Properties and active components
Properties
- antispasmodic (flavonoids)
- choleretic
- cholagogue
- hepatoprotective
- anti-inflammatory (flavonoids, rosmarinic acid, phenolic acids, triterpenes)
- antiseptic (phenolic acids, 1,8-cineole, alpha-pinene)
- antioxidant (carnosol, carnosolic acid, rosmanol derivatives)
- brain tonic (camphor)
- astringent (tannins, alpha-pinene)
- diuretic
Active components
- Essential oils: camphor, 1,8-cineole, alpha-pinene, borneol, verbenone, etc.
- Flavonoids: circimarin, hesperidin
- Triterpenes and steroids: oleanolic acid, ursolic acid, etc.
- Tricyclic diterpenes: rosmaridiphenol, carnosolic acid, rosmadial, carnosol, etc.
- Phenol acid: rosmarinic acid
Precautions for use
Do not use in pregnant and breastfeeding women.
Botanical
Appreciated for flavoring many dishes, Rosemary is often one of the aromatic herbs grown in gardens. It belongs to the family of Lamiaceae. It is a shrub that can reach up to 1.5 m in height.
Its stem is divided into numerous opposing branches, with irregular curves and covered with gray bark. THE leaves are opposite, narrow and linear, with rolled edges underneath, dark green and shiny on top. THE purplish blue flowers bloom from January to May, in clusters at the ends of the branches and at the base of the leaves. THE ovoid fruit and color brown, is surrounded by a persistent calyx.
Originally from Mediterranean countries, Rosemary is found on arid, hot and sunny soils, in the wild in rocky areas and granite walls. It can also be cultivated, in regions with mild climate. The main rosemary producing countries are mediterranean countries, but also India, the West Indies, Mexico, South Africa, Crimea, the United States, the Philippines and Australia.
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Bibliography
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