Scientific Name: Rosmarinus officinalis
Common Name: Rosemary Angiosperm or Gymnosperm: Gymnosperm Natural Habitat: Primarily in North America and Europe, preferring the Mediterranean climate type, the Rosemary plant grows in Sandy, Loamy soil with full exposure to the sun. Leaf Pattern: Rosemary is known best for its powerful odor needles with white and purple flowers sprouting along the skinny branches. Germination Process: With Rosemary becoming more popular in the kitchen, natural growth rarely occurs. The Rosemary seeds will need loamy soil to fertilize and plenty of sunshine. Taking up anywhere from 100-300 days to reach full adult maturity. Animals and Plants in Area: Not very popular usage with animals since most are frighten to eat the it because of the strong odor smell and oils it contains. But bees use the flowers for pollination and some birds approach the plant too do to the beautiful color flowers it sprouts. Bark: Long stems hold together the needles and flowers, usually a brownish white color but hard to spot since countless green needles cover the twig. Size: 1-6 feet high and 2-4 feet wide. Ethnobotany (Human Use): Rosemary is popular with humans through over-the-counter medicine, prescriptions and as a culinary herb. Uses typically to help improve memory loss and recently have been used to give temporary muscle relief, hair grow for chemotherapy patients, and regulate the circulatory system to control blood pressure. Science research explains how Rosemary has antioxidant properties, which can naturalize particles that can potentially damage cell membranes and interferes with DNA causing deaths of thousands of cells. With the unique smell Rosemary plants gives, it gives consumers a taste they crave for. This prices culinary herb bitter and astringent taste complements nicely with fatty or oily foods such as steaks and fish. Often used as an aromatic herb to add that tangy flavor with hot smoking meat. Creative Essay: Rosemary plant is one that can be used in multiple ways. It is a beautiful centerpiece for a home; creating a naturally pleasant odor, humans seem to enjoy. Extraction from the stems and needles can significantly improve memory and control blood pressure. As an extremely popular herb, you can find renowned chiefs all over the world use rosemary to complement their dish. It was proven to help better our health thanks in part by the research conducted by Gallego, Gordon, Segovia, Skowyra, Almajano. With increase blood flow to the brain, concentrating skills increase, which can provide a much healthier alternative than high sugary caffeinated, drinks. The rosemary’s natural green beauty is a common house centerpiece or part of the family garden. The plants can prevent fleas with its odor and attract working bees because of the magnificent white and purple flowers which then helps pollinate other plants around. With all the benefits you can get from rosemary, it comes as no surprise why it is one of the most popular home grown plants. |
Rosemary Bush, #10
Flower grown by Rosemary bush
Bark of Rosemary bush
Leaves of Rosemary bush
Branches of Rosemary bush
Surroundings of Rosemary bush
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Summarize Research:
Testing to see if Rosemary plants or stems decrease food quality and nutritional value resulting in negative health impacts. Testing the total polyphenol content was determined by the Trolox equivalent antioxidant capacity. After conducting the rosemary stem and leaf content, they found that they had the lowest amount of antioxidant activity. “In oil-in-water emulsion, extracts from rosemary leaves and thyme leaves were most effective at retarding oxidation followed by the rosemary stems and thyme flowers.” (Gallego, Gordon, Segovia, Skowyra, Almajano) Conclusion: rosemary are beneficial to our health then damaging.
The effects of concentration extraction on shelf life fillets investigate microbiology and chemical reactions. The data showed a severe effect on lactic acid bacteria, mold and thiobarbituric acid. Rosemary controls the growth rate of bacteria and chemical indices. This “study has clearly shown that addition of rosemary extract in smoked fish resulted in longer shelf life, and this method could be commercially used.” (ÇOBAN, ÖZPOLAT)
Approaching heat way, rosemary can help. In a study with 10 birds with 3 replicates. The birds feed conversion ratio results were better in rosemary oil groups compared to the control group. The highest hot carcass yield was measured in 250 ppm (parts per million) chemical movement with thermo neutral care. (ÇİFTÇİ, ŞİMŞEK, AZMAN, ÇERÇİ, TONBAK) The rosemary oil actually decreased the blood glucose level concluding that the oil can reduce the negative effects of heat stress. In addition, rosemary could be a natural feed additive as well.
References: ÇİFTÇİ, M., ŞİMŞEK, Ü., AZMAN, M., ÇERÇİ, İ., & TONBAK, F. (2013). The Effects of Dietary Rosemary (Rosmarinus officinalis L.) Oil Supplementation on Performance, Carcass Traits and Some Blood Parameters of Japanese Quail Under Heat Stressed Condition. Kafkas Universitesi Veteriner Fakultesi Dergisi, 19(4), 595-599. doi:10.9775/kvfd.2012.8474
EMIR ÇOBAN, Ö., & ÖZPOLAT, E. (2013). THE EFFECTS OF DIFFERENT CONCENTRATIONS OF ROSEMARY ( ROSMARINUS OFFICINALIS) EXTRACT ON THE SHELF LIFE OF HOT-SMOKED AND VACUUM-PACKED LUCIOBARBUS ESOCINUS FILLETS. Journal Of Food Processing & Preservation, 37(3), 269-274. doi:10.1111/j.1745-4549.2011.00645.x
Gallego, M. M., Gordon, M., Segovia, F., Skowyra, M., & Almajano, M. (2013). Antioxidant Properties of Three Aromatic Herbs (Rosemary, Thyme and Lavender) in Oil-in-Water Emulsions. Journal Of The American Oil Chemists' Society (JAOCS), 90(10), 1559-1568. doi:10.1007/s11746-013-2303-3
Non-Research References:
Bramley, G., Grace, O. (2012). Rosmarinus officinalis (rosemary) The 'wonder-herb' rosemary has been used variously as a medicine, food preservative, stimulant, memory enhancer, and of course as a flavoursome cooking ingredient. Retrieved from http://www.kew.org/plants-fungi/Rosmarinus-officinalis.htm
Ehrlich, S. (2011) University of Maryland Medical Center. Rosemary. Retrieved from http://umm.edu/health/medical/altmed/herb/rosemary
Siktberg, R. (2009) The Herb Society of America’s Essential Facts for Rosemary. Retrieved from http://www.herbsociety.org/factsheets/rosemaryfactsheet.pdf
Testing to see if Rosemary plants or stems decrease food quality and nutritional value resulting in negative health impacts. Testing the total polyphenol content was determined by the Trolox equivalent antioxidant capacity. After conducting the rosemary stem and leaf content, they found that they had the lowest amount of antioxidant activity. “In oil-in-water emulsion, extracts from rosemary leaves and thyme leaves were most effective at retarding oxidation followed by the rosemary stems and thyme flowers.” (Gallego, Gordon, Segovia, Skowyra, Almajano) Conclusion: rosemary are beneficial to our health then damaging.
The effects of concentration extraction on shelf life fillets investigate microbiology and chemical reactions. The data showed a severe effect on lactic acid bacteria, mold and thiobarbituric acid. Rosemary controls the growth rate of bacteria and chemical indices. This “study has clearly shown that addition of rosemary extract in smoked fish resulted in longer shelf life, and this method could be commercially used.” (ÇOBAN, ÖZPOLAT)
Approaching heat way, rosemary can help. In a study with 10 birds with 3 replicates. The birds feed conversion ratio results were better in rosemary oil groups compared to the control group. The highest hot carcass yield was measured in 250 ppm (parts per million) chemical movement with thermo neutral care. (ÇİFTÇİ, ŞİMŞEK, AZMAN, ÇERÇİ, TONBAK) The rosemary oil actually decreased the blood glucose level concluding that the oil can reduce the negative effects of heat stress. In addition, rosemary could be a natural feed additive as well.
References: ÇİFTÇİ, M., ŞİMŞEK, Ü., AZMAN, M., ÇERÇİ, İ., & TONBAK, F. (2013). The Effects of Dietary Rosemary (Rosmarinus officinalis L.) Oil Supplementation on Performance, Carcass Traits and Some Blood Parameters of Japanese Quail Under Heat Stressed Condition. Kafkas Universitesi Veteriner Fakultesi Dergisi, 19(4), 595-599. doi:10.9775/kvfd.2012.8474
EMIR ÇOBAN, Ö., & ÖZPOLAT, E. (2013). THE EFFECTS OF DIFFERENT CONCENTRATIONS OF ROSEMARY ( ROSMARINUS OFFICINALIS) EXTRACT ON THE SHELF LIFE OF HOT-SMOKED AND VACUUM-PACKED LUCIOBARBUS ESOCINUS FILLETS. Journal Of Food Processing & Preservation, 37(3), 269-274. doi:10.1111/j.1745-4549.2011.00645.x
Gallego, M. M., Gordon, M., Segovia, F., Skowyra, M., & Almajano, M. (2013). Antioxidant Properties of Three Aromatic Herbs (Rosemary, Thyme and Lavender) in Oil-in-Water Emulsions. Journal Of The American Oil Chemists' Society (JAOCS), 90(10), 1559-1568. doi:10.1007/s11746-013-2303-3
Non-Research References:
Bramley, G., Grace, O. (2012). Rosmarinus officinalis (rosemary) The 'wonder-herb' rosemary has been used variously as a medicine, food preservative, stimulant, memory enhancer, and of course as a flavoursome cooking ingredient. Retrieved from http://www.kew.org/plants-fungi/Rosmarinus-officinalis.htm
Ehrlich, S. (2011) University of Maryland Medical Center. Rosemary. Retrieved from http://umm.edu/health/medical/altmed/herb/rosemary
Siktberg, R. (2009) The Herb Society of America’s Essential Facts for Rosemary. Retrieved from http://www.herbsociety.org/factsheets/rosemaryfactsheet.pdf