Rosmarinus officinalis

Its name is composed of two Latin words “ros” (dew) and “maris” (of the sea).

This plant is ideal in the preparation of meat, fish, gravy, cured meats and it is the most used spice in Mediterranean cuisine. It is also used by the cosmetic industry for the production of revitalizing shampoo, in perfumery for the preparation of cologne and in aromatherapy to mitigate migraine, to improve memory skills and to fight depression. Its therapeutic properties are: stimulant, tonic, antispasmodic, stomachic, eupeptic, anti-oxidant, anti-inflammatory and antiseptic.

There are many types of rosemary:

-foliis aureis, with yellow margined leaves;

-piramidalis, with a pyramid-shape growth;

-lavandulascens, with light blue flowers and narrow leaves;

-albiforus, with white flowers;

-serern sea, with a vertical growth;

-miss jessup's upright, a very strong type, with white flowers, which is used to compose hedges.

The rosmary can be cultivated both in the ground and in a vase.

Rosmarino
rosmarino
rosmarino prostrato
rosmarino prostrato
rosmarino ad alberello