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Rosemary - Potted

Potted Rosemary Potted Rosemary

Potted herbs can be placed on a kitchen counter or windowsill and used throughout the season with proper care, great for last minute inspirations that add a special "wow" to any meal.

Rosemary’s assertive flavor of pine flatters many foods, from ahi to zucchini. It’s marvelous with lamb, pork and veal.

Add sprigs of rosemary to barbecue coals and snip into marinades. Add to stuffing for poultry and fish. Roast new potatoes with minced rosemary.

Specifications:

  • Sizes: 4".
  • Availability: Year round.
  • Protocols: Conventional and organic.

Certifications:

  • CCOF Certified: Organically grown indoors for the best quality and flavor.
  • Primus GFS / GFSI: Internationally recognized standard for farm production.
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More on Rosemary

  • Features
  • Nutrition
  • Medicinal
  • Research
  • Use

  • Rosemary or Rosmarinus officinalis, originated from the Mediterranean region. It is most widely cultivated in Europe and US. This variety is most commonly used in herb gardens and nurseries.

    Leaves are used as a culinary herb and used to extract Rosemary oil. Flowers have higher content of Rosemary oil but leaves are preferred as they are easily obtained and transported. Flowers spoil very easily and are difficult for extraction process.

     

    Features and Benefits (based on home remedies) of Rosemary

    Essential oil is present (2.5%), with 1, 8-cineole, alpha-pinene, and camphor as main components. Smaller amounts of beta-pinene, borneol, isobornyl acetate, limonene, linalool, terpineol and verbinol are also present in the essential oil component.

    Also reported in leaves are phenolic acids (rosmarinic acid), bitter diterpenes (carnosol, rosmanol), triterpenes (carnosic, oleanic and ursolic acid), triterpene alcohols, as well as several flavonoids and their glycosides.

     

    • Widely used as a Carminative (agent that dispels gas)
    • Stimulate appetite
    • It is used for flavoring food
    • Beverage (Rosemary Tea)
    • In cosmetics
    • It is used as an antispasmodic in renal colic and dysmenorrhea
    • Relieves respiratory disorders
    • Stimulate growth of hair
    • When used externally (in ointments and bath oils), it provides some relief from muscle aches and joint pains
    • Oil has antibacterial and antifungal properties
    • Expel intestinal worms
    • Preserve oil. Dried Rosemary sprigs are added to cooking oil to prevent rancidity
    • Anti-cellulite
    • Boost immune system

  • Vitamin/Nutritional Content

    Ratio of DRIED to FRESH Rosemary is 1:3
    Columns display values of 1.2 gm of DRIED ROSEMARY. This is equal to 3.5 gm of FRESH ROSEMARY.

    Nutrient Unit 3.5g Fresh Rosemary (5 tsp) 1.2 g Dried Rosemary (1 tsp)
    Proximates      
    Water g 2.37 0.11
    Energy kcal 5 4
    Protein g 0.12 0.06
    Total lipid (fat) g 0.21 0.18
    Carbohydrate, by difference g 0.72 0.77
    Fiber, total dietary g 0.5 0.5
    Minerals      
    Calcium, Ca mg 11 15
    Iron, Fe mg 0.23 0.35
    Magnesium, Mg mg 3 3
    Phosphorus, P mg 2 1
    Potassium, K mg 23 11
    Sodium, Na mg 1 1
    Zinc, Zn mg 0.03 0.04
    Vitamins      
    Vitamin C, total ascorbic acid mg 0.8 0.7
    Thiamin mg 0.001 0.006
    Riboflavin mg 0.005 0.005
    Niacin mg 0.032 0.012
    Vitamin B-6 mg 0.012 0.021
    Folate, DFE µg 4 4
    Vitamin B-12 µg 0 0
    Vitamin A, RAE µg 5 2
    Vitamin A, IU IU 102 38
    Vitamin D (D2 + D3) µg 0 0
    Vitamin D IU 0 0
    Lipids      
    Fatty acids, total saturated g 0.099 0.088
    Fatty acids, total monounsaturated g 0.041 0.036
    Fatty acids, total polyunsaturated g 0.032 0.028
    Cholesterol mg 0 0

  • Medicinal/Pharmacological Uses of Rosemary (based on Research Papers)

    1. Extract of rosemary relaxes smooth muscles of trachea and intestine, and has choleretic, hepatoprotective and anti-tumerogenic activity
    2. Rosemary has been reported to decrease capillary permeability and fragility. Helps preserve nerves from oxidative damage
    3. Rosemary extracts and volatile oil were reported to decrease lung inflammation and to activate the peroxisome proliferator-activated receptor gamma (PPAR-gamma), which may contribute to the anti-inflammatory activity. This is useful in lung disorders
    4. Rosemary oil has been clinically proven to inhibit fungal growth.
    5. Is a moderately powerful antibacterial agent
    6. Rosemary oil has shown to stimulate hair follicles and helps in hair growth rejuvenation
    7. Scientists have found that rosemary is also good for your brain. Rosemary contains an ingredient, carnosic acid, which is able to fight off free radical damage in the brain.
    8. Protects against radiotoxicity, chemotoxicity

     

    Aromatherapy

    Volatile oil aroma significantly enhanced the quality of memory and cognitive performance in clinically tested human subjects.

    Rosemary oil in steam bath relieves sinus congestion, chest congestion and provides overall respiratory relief.

  • Current Research

    Research suggests that:

    • The phenolic compound, rosmarinic acid, obtains one of its phenolic rings from phenylalanine via caffeic acid and the other from tyrosine via dihydroxyphenyl-lactic acid. Relatively large-scale production of rosmarinic acid can be obtained from the cell culture of Coleus blumei when supplied exogenously with phenylalanine and tyrosine
    • Rosmarinic acid is well absorbed from gastrointestinal tract and from the skin. It increases the production of prostaglandin E2 and reduces the production of leukotriene B4 in human polymorphonuclear leucocytes, and inhibits the complement system
    • Rosemary and its constituents especially caffeic acid derivatives such as rosmarinic acid have a therapeutic potential in treatment or prevention of bronchial asthma, spasmogenic disorders, peptic ulcer, inflammatory diseases, hepatotoxicity, atherosclerosis, ischemic heart disease, cataract, cancer and poor sperm motility
    • Short-term study on the effects of rosemary on cognitive function in an elderly population. Rosmarinus officinalis has traditional reputations that justify investigation for a potential role in reducing widespread cognitive decline in the elderly. A randomized, placebo-controlled, double-blinded, repeated-measures crossover study was conducted to investigate possible acute effects of dried rosemary leaf powder on cognitive performance. Twenty-eight older adults (mean age, 75 years) were tested using the Cognitive Drug Research computerized assessment system 1, 2.5, 4, and 6 hours following a placebo and four different doses of rosemary. Doses were counterbalanced, and there was a 7-day washout between visits. There was a biphasic dose-dependent effect in measures of speed of memory: the lowest dose (750 mg) of rosemary had a statistically significant beneficial effect compared with placebo, whereas the highest dose (6,000 mg) had a significant impairing effect. There were significant deleterious effects on other measures of cognitive performance, although these were less consistent. Speed of memory is a potentially useful predictor of cognitive function during aging. The positive effect of the dose nearest normal culinary consumption points to the value of further work on effects of low doses over the longer term
    • Adding a dash of rosemary extract to ground beef reduces the amount of cancer -causing compounds created during the cooking process. When antioxidants extracted from rosemary were added to ground beef, hamburgers contained smaller amounts of heterocyclic amines, or HCAs, carcinogenic compounds that form when muscle meats like beef, pork and poultry are cooked at high temperatures
    • Carnosic acid, a component of rosemary, promotes synthesis of nerve growth factor in T98G human glioblastoma cells. Nerve growth factor (NGF) is a factor vital for the growth and functional maintenance of nerve tissue. Researchers found that a rosemary extract enhanced the production of NGF in T98G human glioblastoma cells. Furthermore, the results indicated that carnosic acid and carnosol, which are major components of the rosemary extract, were able to promote markedly enhanced synthesis of NGF

     

    Why Living Plant is More Useful Than Dried or Fresh Cut Rosemary

    • Fresh herb is better than dried, is the general rule here.
    • Having a fresh herb gives you the option to use the flowers as well. The flowers have been shown to have more volatile oil and hence are more beneficial than the leaves.
    • In case of rosemary, there is not much of a difference between fresh and dried. Dried rosemary is similar to fresh rosemary in its volatile oil content. Borneol, one of the major constituents of the volatile oil, has a melting point great than 200°F.

  • Ways to Use Fresh Rosemary

    rocket-farms-rosemary-shrimp-skewers
    Rosemary Shrimp Skewers
    1. Use extra rosemary sprigs to make flavored olive oil
    2. Mix it into softened butter and spread on your dinner bread
    3. Crush dried rosemary in butter, for a great flavored butter, and protect butter from rancidity.
    4. Rosemary twigs are generally superior to toothpicks, and should be applied in similar roles where possible. Use to pick cheese cubes
    5. Rosemary twigs can be used as skewers
    6. You can infuse simple syrup with rosemary and add it to all kinds of drinks
    7. Use Rosemary with all meat dishes. Not only does it provide great flavor, but protects meats from creating carcinogenic compounds during the process of cooking
    8. Use rosemary leaves in all stews and soups
    9. The flowers can be used in desserts, sprinkled over ice cream or mousses