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Rosemary leaves are used as a flavoring in foods, [8] such as stuffing and roasted lamb, pork, chicken, and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves.
Add a handful of fresh or dried rosemary leaves to the boiling water and let it simmer for 15 to 20 minutes. Remove water from the heat and let it cool completely.
Rosmarinus (/ ˌrɒsməˈraɪnəs / ROSS-mə-RY-nəs[2]) is a small taxonomic clade of woody, perennial herbs with fragrant evergreen needle-like leaves in the family Lamiaceae, native to the Mediterranean Basin. In 2017 the species in the genus Rosmarinus were moved into the large genus Salvia based on taxonomic evidence. [3]
Description. It is a low shrub growing to 50 cm (rarely up to 120 cm) tall with evergreen leaves 12–50 mm long and 2–12 mm broad. The flowers are small, with a five-lobed white corolla, and produced several together in a corymb 3–5 cm diameter. They emit strong smell to attract bees and other pollinating insects.
Often herb tea, or the plain term tea, is used as a reference to all sorts of herbal teas. Many herbs used in teas/tisanes are also used in herbal medicine and in folk medicine. These "teas" do not usually contain any true tea (Camellia sinensis), but some herbal blends do contain true tea (e.g., the Indian classic masala chai).
Rosemary: It has been used medicinally from ancient times. [citation needed] Ruellia tuberosa: Minnieroot, fever root, snapdragon root In folk medicine and Ayurvedic medicine it has been used as a diuretic, anti-diabetic, antipyretic, analgesic, antihypertensive, gastroprotective, and to treat gonorrhea. [129] Rumex crispus: Curly dock or ...
Lamiaceae. The Lamiaceae (/ ˌleɪmiˈeɪsi.iː, - ˌaɪ / LAY-mee-AY-see-ee, -eye) [3] or Labiatae are a family of flowering plants commonly known as the mint, deadnettle, or sage family. Many of the plants are aromatic in all parts and include widely used culinary herbs like basil, mint, rosemary, sage, savory, marjoram, oregano, hyssop ...
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