Rosemary, the whole plant of rosemary for Lamiaceae. It is native to Europe and the Mediterranean coast of Africa. Introduced and cultivated in gardens in China, the efficacy and function of rosemary.
Leaves with tea, spicy and bitter. A small amount of dried leaves or fresh leaves are used for food seasoning, especially for lambs, ducks, chickens, sausages, seafood, stuffing, stews, soups, potatoes, tomatoes, radishes, other vegetables and drinks. With a very strong taste, remove it before eating. Ancient believes that rosemary can enhance memory. In literary works and folklore, it is a symbol of commemoration and loyalty. Rosemary is slightly irritating and is a common aromatic ingredient in tonics and tinctures in traditional medicine. Now, its aromatic oils are ingredients of Vermouth and various cosmetics.
The effect and function of rosemary
Spicy and warm. Sweating; spleen; soothe the nerves; relieve pain. Main headaches; prevent early hair loss.
1. Health care
Eliminates bloating, enhances memory, refreshes, relieves headaches and improves hair loss. In addition, it is also effective for colds, bloating, and obesity.
2. Refreshing
Rosemary tea has a refreshing scent that enhances the function of the brain, improves headaches, improves memory, and allows students who need a lot of memory to drink more rosemary tea.
3 hypoglycemic
Improve language, visual, and hearing impairments, increase attention, treat rheumatism, strengthen liver function, reduce blood sugar, help in the treatment of arteriosclerosis, and help vitalize paralysis limbs.
Convergence
Has a strong convergence, conditioning greasy dirty skin, promote blood circulation, stimulate hair regeneration.
The nutritional value of rosemary
Rosemary is currently recognized as a plant with high antioxidant effect. In the late 1960s and early 1970s, scientists from Germany and Japan successively isolated components from rosemary that had high levels of antioxidant activity. The Institute of Botany, Chinese Academy of Sciences, successfully introduced rosemary in 1981. The aromatic oil was extracted from the stems and leaves of rosemary by C02 supercritical extraction, and edible antioxidants were extracted. The antioxidant components of rosemary are mainly composed of carnosic acid, carnosol, rosmarisol, ursolic acid, rosmarinic acid and the like.
Method of eating rosemary
1. Preparation of flower tea: rosemary (appropriate amount), hot boiled water (about 400cc), honey or sugar (as needed) put rosemary in a pot, add hot boiled water, brew 3-5 minutes, add Honey or sugar can be consumed.
The best match: verbena, lemongrass.
2. Rosemary and thyme are commonly used spices in western foods. They are often used in steaks, potatoes and other dishes, as well as in baked goods.
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