seeds of Rosmarinus officinalis Rosemary

Rosmarinus officinalis, also known as rosemary, is a plant species belonging to the family Lamiaceae. Synonyms include Rosmarinus flexuosus, Rosmarinus latifolius and Rosemarinus laxilflorus. The plant has its origins in the Mediterranean region and parts of Asia. Rosmarinus officinalis is an aromatic shrub that can grow to a height of 1.5 metres when erect. The plant’s leaves have a green surface above and a white one underneath. The whiteness is the result of an influx of white hair. Each leaf can grow to a length of 2 to 4 cm and a width of 2 to 5 cm. Flowers are purple, pink, deep blue or white. Rosmarinus officinalis has edible flowers, leaves, and shoots which can either be cooked or eaten raw. The leaves and flowers both have an astringent taste which is stronger in the leaves. One can use the leaves and the flowers to add flavour to vegetables, stews, and soups. Another way of using the leaves is by drying them before using them to make a tea that tastes best when tansy-flavoured. The plant is also a rich source of herbal medicines. Such medicines allegedly have antispasmodic, diaphoretic, stimulating, aromatic, tonic, carminative and ophthalmic properties that aid the treatment of ailments. Thus, the plant is relied on to treat nervous diseases, headaches, and colds. The plant is capable of repelling a significant number of insects and is often planted next to other crops to keep pests away. The plant is also placed in cupboards to repel moths. The flowers and leaves of the plant serve as a raw material in the manufacture of hair shampoos. The main reasons for the use of flowers and leaves being that they are skin friendly and effective against dandruff. An oil extract obtained from the leaves is an ingredient in the manufacture of lotions, soaps, and perfumes. Rosmarinus officinalis can deliver 1 kg of oil from 200 kg of stems.