Rosemary

• Scientific name: Rosmarinus officinalis var. officinalis

a. Environment:

• Tropical, Sub-tropical and sub- temperate climate.
• It can be grown in temperate.
• A well- drained loamy or sandy loam; rich in organic matters are preferred.

b. Cultivation:

• Propagation:-Cuttings of the half ripened young shoots.

c. Harvesting:

• The oil is obtained from freshly harvested twigs, leaves and flowering tops.
• Dried leaves and flowers are also used for extracting oil from rosemary plants.
• The whole plants are harvested manually when the flowers are bloomed fully.

d. Chemical evaluation:

• The main constituents are pinenes and dipeptene.
• Besides limonene, camphene, cineol, borneol, linalool, terpineol, P-cymene, octanone. geraniol, bornyl acetate, acetic acid and d-linalool aldehyed.
• The essential oil content varies from 0.3 to 2.2%
• Actions:- Analgesic, antimicrobial, anti-oxidant, antirheumatic, antiseptic, antispasmodic, carminative, diuretic, fungicidal, hepatic, hypertensive, nervine, parasiticide, stomachic and tonic

e. Uses:

• Flowers are used in medicine as stimulant, diuretic, aperient and emmenagogue (induces menstruation), colitis, neuralgia and debility.
• The oil is extensively used in soaps, detergents, cosmetics, household sprays and perfumes, especially colognes.
• Extensively employed in most major food categories, especially meat products, and alcoholic and soft drinks.
• Dried leaves are used as condiments.
• Fresh tender tops of these plants are used for garnishing.
• The oil serves as a source of natural anti-oxidants.