Julia Lawless - Rosemary Oil - A new guide to the most invigorating rememdy

Thorsons

An Imprint of HarperCollins Publishers

77–85 Fulham Palace Road,

Hammersmith, London W6 8JB

First published by Thorsons 1996

© Julia Lawless 1996

A catalogue record for this book is available from the British Library

Julia Lawless asserts the moral right to be identified as the author of this work

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Source ISBN 9780722533499

Ebook Edition © AUGUST 2014 ISBN: 9780008108434

Version: 2014-08-26

To Judy

Cover

Title Page

Copyright

Dedication

Rosemary Oil – An Introduction

Part I: A Medical and Historical Background

1 The Herb of Remembrance

2 A Traditional ‘Cure All’ Folk Remedy

3 Rosemary Oil: Chemical Analysis and Clinical Research

4 Cultivation, Production and Quality Control

5 A Summary of the Properties and Applications of Rosemary Oil

6 Methods of Use, Safety Data and Storage Precautions

Part II: A–Z of Health and Beauty Applications :

amenorrhoea (absent/irregular periods); arteriosclerosis; arthritis; asthma; boil (furuncle)/abscess; bronchitis; bursitis; carbuncles; cellulite; chilblains; colds; colitis; constipation; coughs; dandruff; debility (nervous); depression; disinfectant; dysmenorrhoea (period pain); dyspepsia (indigestion) and flatulence; faintness/dizziness; fever; flu; gout; hair care; hangover; headaches; immune system (to strengthen); insect repellent; jetlag; laryngitis; liver problems/congestion; low blood-pressure (hypotension); lumbago; migraine; mouth and gum infections; muscular aches and pains; neuralgia; oedema (fluid retention); palpitations (tachycardia); perfume; perspiration (excessive); pets/animal care; rheumatism; sciatica; sinusitis; skin care; sore throat; sprains; stress; varicose veins; whooping cough

Keep Reading

Appendix A: Recipes Using Rosemary

Appendix B: The Constituents of Rosemary Oil

Bibliography and Further Reading

References

Useful Addresses

Acknowledgements

Other Books By

About the Publisher

Rosemarie, the chiefest beauties of Gardens and not to be wanted in the Kitchen.

B. Googe, Four Books of Husbandry (1577)

Rosemary has been called the ‘Prince’ of aromatic herbs – and it is not difficult to understand why! This handsome evergreen shrub with narrow, dark green leaves and small blue or mauve flowers has been cultivated since ancient times and is still a familiar sight in many gardens today. The flowers and ‘needles’ are endowed with the most delightful, refreshing scent, and rosemary has always been valued as one of the most important culinary herbs, having a strong, distinctive flavour. It has also been highly esteemed for its medicinal and cosmetic properties for thousands of years, and once played a central role in many traditional rites and ceremonies.

Rosemary belongs to the large botanical family Labiatae ( Lamiaceae ) along with lavender and many of the other common aromatic herbs, including marjoram, sage, thyme and mint. The native habitat of the wild rosemary ( Rosmarinus officinalis ) is Asia Minor and southern Europe; like lavender, it thrives in the Mediterranean region. It can still be found growing in profusion along the Mediterranean coastline, on the Balkan Peninsula, throughout Spain and Portugal and, to a lesser extent, in Turkey, Egypt and the Lebanon. It is one of the few shrubs that can survive the rigorous climate of the Sahara desert, although it is more at home growing in proximity to water. Indeed, its name is derived from the Latin ros (dew) and marinus (sea), meaning ‘Dew of the Sea’.

Rosemary has probably been cultivated in Great Britain for over 600 years, having been introduced by the Romans. Some sources say that it then went out of cultivation until the fourteenth century, when it was re-introduced by Queen Philippa, wife of King Edward III. Today it can be found growing in gardens throughout the world, even as far north as Canada, Scandinavia and Russia. In more northerly climes, however, it rarely grows taller than 1.2 m (4 ft) high, whereas in its natural habitat Rosmarinus officinalis can reach 1.8 m (6 ft) or more in height. It is also slightly frost-tender and needs the protection of a cold frame or the shelter of a south- or west-facing wall to survive a cold winter. Neither will rosemary tolerate water-logged conditions, and is best grown in well-drained limey soil or in a pot containing lots of broken crockery to ensure good drainage.

Rosemary is a favourite with gardeners and is often grown purely as a decorative plant both for its scent and for its fine stature. Gertrude Jekyll writes in her book House and Garden ‘… ever-blessed rosemary all over the garden, so that at every few steps the passer-by can run his hand over the blue-flowered branchlets and smell the warm resinous incense in his palm.’

Sir Thomas More let it run all over his garden walls because, he wrote, ‘My bees love it.’ Other men have apparently been more cautious about letting it grow too freely! There is an old folk belief that says ‘where rosemary flourishes, the woman rules’:

There is a vulgar belief in Gloucestershire and other counties, that Rosemary will not grow well unless where the mistress is ‘master’; and so touchy are some of the lords of creation upon this point, that we have more than once had reason to suspect them of injuring a growing rosemary in order to destroy this evidence of their want of authority. 1

There are now many different cultivars or species available to the gardener, each with differing flower and leaf colours. The flowers can be bright blue, purplish-blue, pink, white, pale mauve or a soft, powdery blue. The needle-like leaves can vary from a dull, dark green to a variegated silver or golden form. However, the green-leaved common rosemary ( R. officinalis var. officinalis ) is the only type used medicinally and is the variety usually employed for the production of essential oil. It is also generally the type used for cooking.

Other well-known cultivars, some of which are occasionally used for essential oil production, include:

Rosmarinus officinalis var. albus : the white-flowered variety, quite rare

R. officinalis var. argenteus : a rare silver-leaved variegated form

R. officinalis var. aureus : a half-hardy, golden-leaved variegated form

R. officinalis ‘Benenden Blue’ (sometimes known as ‘Blue Lagoon’: green-leaved with bright blue flowers