It is a seasoning that enhances the taste of food, so it is used in traditional meat stews, few fatty fish and some vegetables, also in adobos or in the preparation of pickles. The active principles are concentrated in the leaves and, sometimes, in the flowered submergence (flowers).

Pharmacological properties:
The main activity of the rosemary is closely linked to the digestive system to stimulate and favor the secretions and production of gastrointestinal juices. It also surprises in other unrelated effects. Then we highlight them:

Carminative effect: favors the decrease in the generation of gases in the digestive tract and thus decreases flatulence and colic.
It facilitates the expulsion of bile retained in the gallbladder.
Diuretic effect such as horse tail, anti-inflammatory, anti-ulcerogenic and antioxidant.
Antibacterial, antiseptic, fungicidal and balsamic effect.
Blond and scarring effect increases the flow of blood in the localized area by relieved pains of osteomuscular affectations.
In addition, the rosemary is especially indicated in the following cases:

Dispepsies and associated symptoms: aerophagia, sensation of gastric fullness, flatulences, abdominal spasms.
Anorexia.
Painful osteomuscular conditions: arthritis and artralgia.
Bile effects: biliary dyspepsia, biliary litiasis or colelitiasis.
Dying.
Cefaleas.
Bucopharyngeal effects: pharyngitis and stomatitis.
Dermal effects: dermatitis or skin lesions.

Ideal species to enhance the flavor of your day. (COD 12-6).

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