Rosemary Leaves Powder

$3.99

Botanical Name: Rosmarinus officinalis 

 Common Name:

  • English: Rosemary
  • Also, known as: Alecrim, Azir, Biberine, Biberye, Boithran, Common Rosemary, Echter Rosmarin, Encensier, Garden Rosemary, Gusmarino, Hasalban, Hatsa Louban, Hhassa Luban, Iklil, Iklil El Jabal, Iklil Kuhi, Kusdilli, Mannenrou, Old Man, Romani, Romarin, Romero, Romero Blanco, Rosmariin, Rosmarina, Rosmarin, Rosmarini, Rosmarino, Rosemary, Tresmarino, Rusmari, Ikleel Al-Jabal, Iklil Al-Jabal, Libuntish, Qakrus, Khngooni, Xnkuni, Razmaryn, Rozmarin, Maih Diht Heung, Mi Die Xiang, Rozmaryna, Rozmaryna Lekarska, Rozmaryn Lekarsky, Rosmarin, Rozemarijn, Rosmareno, Eklil Kuhi, Rozmari, Rosmariini, Romarin, Rosmarin Encens, Rosmarin, Ecensier, Romeiro, Romeu, Rozmarini, Rosmarin, Dentrolivano, Dendrolivano, Rozmari, Rozmaring, Rosmarin, Ramerino, Rosmarino, Rojumari, Rojumeri, Rozumari, Mannenro, Ruzmarin, Rozmaryn, Rosmeri, Rozmarin Lekarsky, Rozmarín, Romero, Rosmario, Rosmarin, Rosmaeri, Rozmaryn, Rozmaryn Spravzhni,

Habitat:

Origin: Mediterranean region   

Harvested: Cultivated

 Parts Used: Leaves                                                              

General Information:

Rosmarinus officinalis, commonly known as rosemary, is a generally a bushy, low, much branched, erect, rounded, evergreen shrub with aromatic, needle-like, gray-green leaves and tiny, two-lipped, pale blue to white flowers. It typically grows to 1-2-meter-tall in areas where it is winter hardy. Rosemary leaves are needle-shaped, dark green above and pale white below, with rolled-in margins. They have a pungent, bitter taste and a strong spicy aroma. Old branches brown in color. The violet-blue or whitish flowers are borne in small axillary racemes. The calyx and corolla are two-lipped, the latter around 1.25 cm in length and enclosing two stamens, the male sex organs in a flower.

The intensely fragrant foliage of this shrub is commonly harvested for a variety of purposes including culinary flavorings, toiletries and sachets. Rosemary is a popular spice in many Western countries, but its usage is most popular in the Mediterranean countries, especially Italy and Southern France. Rosemary does not lose its flavor by long cooking, as many other leaves unfortunately do. The fresh leaves have a purer fragrance and are therefore preferred whenever available. Rosemary is one of those herbs that are more potent in the dried than in the fresh state. Dried rosemary is among the most powerful herbal spices, and care must be taken not to overdose which may result in a disagreeable perfumed odor.

Genus name comes from the Latin words ros (dew) and marinus (sea), meaning dew of the sea.

How to use:

As a spice.

Powdered Herb:

There are different ways to use powdered herb.

Food Preparation: You can add powdered herbs to any super food, herbal smoothie, sauces, spreads and even cookies. Also for children, you can mix powdered herbs with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries".

Capsules: Encapsulating your own powdered herb at home, give you assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.

Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.

Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot. 

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.