Dried Rosemary
Rosemary, Rosmarin, Romarin, Romero, Rosmarinus officinalis, -
Rosemary is a perennial evergreen herb native to the Mediterranean region, with a long history of culinary, medicinal, and ritual use. Ancient Egyptians, Greeks, and Romans prized rosemary for its aromatic leaves, believed to improve memory, circulation, and vitality. The needle-like leaves are rich in volatile oils, giving it a characteristic pine-like aroma. In Ayurveda, rosemary is used to stimulate digestion, enhance circulation, and support mild mental clarity. It is considered warming and slightly drying, making it more suitable for Vata and Kapha imbalances, while Pitta should use it in moderation. Rosemary can be used fresh or dried in cooking, teas, herbal oils, and topical applications.
Rosemary stimulates digestion, improves circulation, and helps relieve coldness and mental fatigue, balancing Vata effectively.
Its warming nature can slightly aggravate Pitta; use in moderation to avoid excess heat or irritation.
Rosemary invigorates circulation, reduces heaviness, and stimulates metabolism, helping balance Kapha naturally.
Rasa
astringent (kashaya), bitter (tikta), pungent (katu)
Guna
dry (ruksa), light (laghu)
Virya
heating (ushna)
Vipaka
pungent (katu)
Dhatu
Rasa, Rakta, Mamsa
Digestive sluggishness, low circulation, mental fatigue, Vata imbalance, mild Kapha accumulation
Avoid excessive use in Pitta imbalance; may cause irritation or heat symptoms if overused
Rosemary leaves can be used fresh or dried in cooking, teas, or herbal infusions. For tea, steep 1–2 tsp in hot water for 5–10 minutes; leaves can also be used in oils or poultices. Apply sparingly to avoid excessive heating effects.
