Remember…Rosemary and her Many Benefits!

Summer is a great time to remind you about the many benefits of rosemary, botanical name: Rosmarinus officinalis

RosemaryWith Mediterranean origins, the woodsy-citrus-like fragrance of rosemary has added beauty to gardens, flavor to kitchens, and a great remedy in apothecaries throughout the world. Related to mint and resembling lavender, rosemary has many medicinal uses, in addition to providing a delicious flavor to many recipes.

All kitchen herbs help protect us from cancer so start there. In addition, seek out rosemary (as a tea or sometimes a tincture, but avoid pills) for help with:

*Memory; that’s why I say…Remember Rosemary. In addition to everyday memory losses, some studies indicate it may help prevent Alzheimer’s.

*Infection; Rosemary is antibacterial, an antioxidant and contains essential oils such as cineol, camphene, borneol, bornyl acetate, and α-pinene that are known to have anti-inflammatory, anti-fungal, and antiseptic properties. That’s a lot of “anti’s”.  Suffice it to say it contributes to your health in many ways.

*Digestion; rosemary is an excellent digestive aid so add it often to your food. There are two reciples below.  And to also aid digestion, chew your food 20-30 times before you swallow, enjoy hot water with every meal and take time to offer prayers of gratitude before each meal.

Rosemary-Infused Olive Oil

To make your own rosemary-infused oil, place a sprig or two of completely dry rosemary leaves into a glass jar, top with olive oil, replace the lid, and shake lightly. Store in a warm, dark place for two weeks, strain, and then simply pour back into the glass jar. Use ¼ cup for a fragrant bath or blend with balsamic vinegar to drizzle all over a salad for a delicious dressing.

Lemon Rosemary Salmon


  • 1 lemon, thinly sliced
  • 4 sprigs of fresh rosemary
  • 2 salmon filets, bones and skin removed
  • Sea salt to taste
  • 1 tablespoon olive oil (lemon-infused or plain)


  1. Preheat oven to 400 degrees. Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 rosemary sprigs, and top with salmon fillets.
  2. Sprinkle salmon with sea salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil. Bake for 20 minutes in preheated oven, or until fish is easily flaked with a fork.