Editing Rosemary (section)

== Uses ==
[[File:Koeh-258.jpg|thumb|upright|Illustration from ''[[Köhler's Medicinal Plants]]'']]
[[File:Rosmarinus officinalis MHNT.BOT.2008.1.19.jpg|thumb|Seeds – [[MHNT]]]]
===Culinary===
[[File:Rosemary (রোজমেরী).JPG|thumb|Dried leaves]]
Rosemary leaves are used as a flavoring in foods, such as [[stew]]s, [[stuffing]], roasted meats, and [[marinade]]s.<ref name="cabi"/><ref>{{Cite web|title=About the Herb Rosemary and Uses|url=https://www.thespruceeats.com/all-about-rosemary-3050513|access-date=2021-01-29|website=The Spruce Eats|language=en}}</ref><ref name=":1">{{Cite book |last=The Culinary Institute of America |author-link=The Culinary Institute of America |title=The Professional Chef |publisher=[[Wiley (publisher)|Wiley]] |year=2011 |isbn=978-0-470-42 135-2 |edition=9th |location=Hoboken, New Jersey |page=180}}</ref><ref name="drugs">{{cite web|url=https://www.drugs.com/npp/rosemary.html| title=Rosemary|publisher=Drugs.com|date=24 June 2024|access-date=22 March 2025}}</ref> 

Fresh or dried leaves are used in traditional [[Mediterranean cuisine]], having an [[odor|aroma]] of pine which complements many cooked foods.<ref name=":1" /><ref name=drugs/> [[Herbal tea]] can be made from the leaves. In some cooking, the woody stem, stripped of its leaves, is used as a [[skewer]].<ref name=":1" />

===Fragrance===
[[File:RosemaryEssentialOil.png|thumb|upright|Essential oil]]
[[Hungary water]], dating to the 14th century, was one of the first alcohol-based perfumes in Europe, and was primarily made from distilled rosemary.<ref>{{Cite journal |last=Sullivan |first=Catherine |date=1994-03-01 |title=Searching for nineteenth-century Florida water bottles |journal=Historical Archaeology |volume=28 |issue=1 |pages=78–98 |doi=10.1007/BF03374182 |issn=0440-9213 |s2cid=162639733}}</ref> Rosemary oil is used in perfumes, shampoos, cleaning products, and [[aromatherapy]].<ref name=cabi/><ref name=drugs/>

===Phytochemicals===
Rosemary [[essential oil]] contains some 150 [[phytochemical]]s, including [[rosmarinic acid]], [[camphor]], [[A-pinene]], [[caffeic acid]], [[ursolic acid]], [[betulinic acid]], [[carnosic acid]], and [[carnosol]].<ref name=drugs/><ref name="pmid24518346">{{cite journal|last1=Vallverdú-Queralt|first1=Anna|last2=Regueiro|first2=Jorge|last3=Martínez-Huélamo|first3=Miriam|last4=Rinaldi Alvarenga|first4=José Fernando|last5=Leal|first5=Leonel Neto|last6=Lamuela-Raventos|first6=Rosa M.|display-authors=3|year=2014|title=A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay|journal=Food Chemistry |volume=154 |pages=299–307|doi=10.1016/j.foodchem.2013.12.106|pmid=24518346}}</ref> Rosemary essential oil contains 10–20% camphor.

Rosemary [[extract]], specifically the type mainly consisting of carnosic acid and carnosol, is approved as a food preservative in several countries, having [[E number]] E392.<ref>{{Cite journal |last1=Birtić |first1=Simona |last2=Dussort |first2=Pierre |last3=Pierre |first3=François-Xavier |last4=Bily |first4=Antoine C. |last5=Roller |first5=Marc|display-authors=3 |date=2015-07-01 |title=Carnosic acid |journal=Phytochemistry |language=en |volume=115 |pages=9–19 |doi=10.1016/j.phytochem.2014.12.026 |pmid=25639596 |issn=0031-9422|doi-access=free |bibcode=2015PChem.115....9B }}</ref>