rosemary: how to use it

Rosemary has a strong sweet smell similar to pine, and tangy spicy taste. The leaves, flowers and young shoots of the plant in fresh or dried form is used for bakery and distillery enterprises to obtain the original taste and flavour of the ingredients. Rosemary enhances the flavor of soft cheeses, pastry and potatoes. Also the above mentioned plant parts are used as spices for fish processing. In addition, a small number of them added to vegetable soups, salads, marinades and meat.

Rosemary comes to mushrooms, red and green cabbage, grilled meats (including venison) and poultry. It is important for the correct preparation of the famous Georgian dish, satsivi" (boiled chicken with spices and nuts in spicy sauce). Rosemary promotes healthy secretion of gastric juice, improves digestion.

According to medical studies, the aqueous extract of rosemary increases blood pressure, relieves stress and nervous tension, strengthens the contraction of the heart, has choleretic and tonic effect. Mixed with lavender rosemary infusion is useful in post-stroke period, as it improves eyesight, memory and cerebral blood flow. With the help of rosemary to deal with organisms such as Escherichia coli, yeasts, staphylococci, and streptococci. Rosemary helps with colds: volatile substances contained in the essential oil of this shrub, kill 80% of germs in the room air.

Rosemary acts as a pain medicine for stomach cramps and heart disease. The leaves and shoots of rosemary as an astringent and tonic drug connoisseurs of folk medicine recommended to take inside with amenorrhea, impotence, and neurological disorders in menopause. Externally this plant is used as a wound healing remedy.