High Elevation Gardening Web Log "Blog"

An evergreen shrub, rosemary’s numerous branches have an ash-colored, scaly bark and bear opposite, leathery, thick leaves which are dark green above and downy white underneath.

The leaves and flowering tops are used for medicinal purposes. The stimulant action of rosemary helps promote liver function, the production of bile, and proper digestion. CAUTION: excessive amounts of rosemary taken internally can cause fatal poisoning. Often rosemary is used externally. Leaves cooked in wine or salves made from rosemary oil are useful for eczema, bruises, and wounds. Rosemary also makes a good mouth wash. To prepare a tea or infusion steep 1 tsp. dried flowering tops or leaves in ½ cup hot water or ½ oz of rosemary to a pint of boiled water and steeped for 10 minutes. If used in a tincture, the dose is from 5 to 20 drops per day. Maximum is one cup a day.

Recently, researchers at Pennsylvania State University have identified carnisol and ursolic acids in rosemary as effective in protecting against breast cancer.

Older records describe the use of rosemary for headaches and, as such, may be used as a substitute for aspirin. It has been described as useful for indigestion, colic, nausea, gas, and fevers. High in calcium it is easily absorbed and, therefore, helpful to the nervous system. Used with coltsfoot in a pipe, it has been useful for treating asthma and mucous congestion of the lungs and throat. As a cooled strong tea, it is good for the hair and scalp as a rinse after shampoo.

In the kitchen, fresh or dried leaves are used to flavor meat, especially lamb and kid, sausages, stuffings, soups, and stews. Very small amounts, often ground or powdered, are added to cookies or jams. Fresh sprigs are steeped whole in vinegar, wine, or olive oil, to give rosemary flavor to sauces and dressings. Its flowers can be added to salads.

Rosemary likes a neutral soil and tolerates soil pH 5-8 range. A perennial in warmer climates, rosemary dislikes cold, wet winters and rarely survives prolonged freezing. Although drought tolerant it’s intolerant of Flagstaff’s winters. It is listed as zones 7–10 for hardiness which is warmer than Flagstaff, meaning as a perennial it has to be brought indoors during the winter. It can be propagated by seed sown in spring or by semi-ripe cuttings in the summer. Leaves and flowering tops are collected in the spring and early summer and distilled for oil, or dried for infusions, decoctions, extracts, spirits, and tinctures.

Rosemary is an aromatic, evergreen shrub, with the aroma varying by sub species. Effective in warding off moths, carrot flies, and bean beetles, it is also useful as an insect repellant.

The prostratus group, creeping rosemary, has an arching or prostrate habit and is good for hanging baskets, banks, walls, rock gardens, and bonsai. As a smaller shrub, it can come in during the winter and go out when the deep frost is past.

Queen Izabella of Hungary claimed at 72 and crippled by arthritis and gout, she had so regained her strength and beauty by using rosemary tops macerated in alcohol that the King of Poland proposed to her. As with the Greek students of old, students nowadays might want to keep a rosemary plant on their desks near their computers to help them remember their studies.

For more information about the medicinal use of herbs contact Sue Collins, RN, Family Nurse Practitioner and Certified Herbalist, at suecollins46@msn.com.

Susan B. Collins is a Master Gardener volunteer. Dana Prom Smith, a Master Gardener volunteer, is coordinating editor for the Master Gardener Column. He can be contacted at stpauls@npgcable.com. For gardening questions, call the Master Gardener Hotline, 774-1868, x19, or visit MG Web site: highelevationgardening.arizona.edu.