- Rosemary (Rosmarinus officinalis L.) belonging to family Lamiaceae.
- The leaves and flowering tops, on steam-distillation, yields the essential oil.
- The oil is valued for its use in culinary, medicine, perfumery and cosmetic industries.
- It is an excellent fixative material and the oil also contributes a strong fresh odour, which blends well with various other oil odours and also serves to mask the unpleasant smell of certain other ingredients in any preparation.
- Rosemary oil is known to have antimicrobial activity against certain gram-positive and gram-negative organisms.
- It is also used in formulations of compounded oils for flavouring meat, sauces, condiments and other food products.
- The leaves are used in cooking. Distilled water is obtained from the flowers which are used as a soothing eye-wash.
- The oil has 1, 8 cineole (20-50%), borneol (20%), camphor, linalool, α-pinene, camphene, β-pinene, sabinene, myrcene, α-phellandrene, α-terpinene, limonene, α-terpinene, p-cymene, terpinolene, thujone, copaene, terpinen-4-ol, caryophyllene, methyl chavicol, α-terpineol, thymol and carvacrol.
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