Rosemary is one of the essential elements in Greek and Mediterranean cuisine. It can be used in a wide variety of dishes, adding flavor to grilled foods such as fish, lamb, poultry, rabbit, pork, beef, and potatoes. Due to the needle-like leaves of rosemary, it’s advisable to chop or crush it in a mortar before use to prevent an unpleasant experience while eating. Unlike most aromatic herbs, rosemary is good to add from the beginning of cooking, especially for grilled dishes. Traditionally, rosemary has been used since ancient times as an infusion to enhance memory and concentration. It aids in digestion, fights against bloating and anorexia. Because it stimulates blood circulation, it addresses issues of atony, overexertion, and exhaustion. Lastly, due to its antibacterial action, it helps with colds, bronchitis, and coughs. Externally, its infusion is used as an antiseptic for wounds, inflammations, and cellulite.
It is not recommended during pregnancy as it may cause a miscarriage. In villages, it was historically used as an “abortifacient.”