Rosemary, a Classic Panacea

Rosemary is said to be able to understand what people talk about, especially when they talk about health concerns. Consequently, it knows what to do if you consume it, either as a culinary ingredient or as a medicinal preparation.

Preparation

• Infusion. Add 2 tablespoons of moderately cut dried leaves in a cup of got boiled water and let steep for 30 minutes.
• Tincture. Add 20 g of moderately cut dried leaves in 100 ml alcohol 40% and let the mixture macerate for 10 days, shaking the recipient 3-4 times a day. Sift it and let it decant in the refrigerator for another 6 days, then transfer the more limpid part in another recipient.
• Wine. Add 50 of moderately cut dried leaves in 1 l of white wine and let the mixture macerate for 10 days, shaking the recipient 2-3 times a day. Sift it and let it decant for another 6 days, then transfer the more limpid part in another recipient. If the white wine has less than 11% alcohol it is better to store the obtained liquor in the refrigerator.
• Vinegar. Add 20 g of dried leaves in 500 ml of white wine vinegar and let the mixture macerate for 10 days. Sift it and store it in dark coloured recipients.
• Oil. Add 10 g of moderately cut dried leaves in 100 ml of sunflower oil and boil the mixture for a few minutes using a bain-marie. Let it macerate for 2 days and then sift it and store it in a cool place.

Uses and administration

Dyspepsia, regurgitations, digestive spasms, abdominal colic, bloating, flatulence, diarrhea, irritable bowel, amenorrhea

• Infusion: 3 cups a day.
• Tincture: 30 drops, in a cup of calendula tea, 3 times a day.
• Wine: 3 tablespoons, 2 times a day, after a meal.

Cholecystitis, biliary colic, gall stones

• Infusion: 3 cups a day.
• Tincture: 30 drops in a cup of dandelion tea, 3 times a day.

Heart insufficiency, cardiac neurosis, pectoral angina

• Infusion: 3 cups a day.
• Tincture: 30 drops in a cup of ginkgo biloba or periwinkle tea, 3 times a day.
• Wine: 3 tablespoons, 2 times a day, after a meal.

Tracheitis, bronchitis, asthma, pneumonia, common cold, flu, anxiety, nervosity, chronic fatigue, headache, neurovegetative dystonia

• Infusion: 3 cups a day.
• Tincture: 30 drops in a cup of linden tea, 3 times a day.
• Wine: 3 tablespoons, 2 times a day, after a meal.

Dermatitis, erythema, staphylococcal, streptococcal and fungal infections

• Infusion: 3 cups a day.
• Tincture: 30 drops in a cups of wild pansy tea, 3 times a day.
• Wine: 3 tablespoons, 2 times a day, after a meal.

Amygdalitis, rhinitis, sinusitis, pharyngitis, epistaxis

• Infusion: 3 cups a day.
• Tincture: 30 drops in a cup of chamomile, yarrow or sage tea, 3 times a day.
• Wine: 3 tablespoons, 2 times a day, after a meal.

Arthritis, gout, rheumatism, sciatica, sore muscles, sore back

• Infusion: 3 cups a day.
• Tincture: 30 drops in a cup of willow tea, 3 times a day.
• Wine: 3 tablespoons, 2 times a day, after a meal.

Intestinal parasites

• Infusion: 3 cups a day.
• Tincture: 30 drops in a cup of wheatgrass tea, 3 times a day.
• Wine: 3 tablespoons, 2 times a day, after a meal.

Inappetence

• Infusion: 3 cups a day.
• Tincture: 30 drops in a cup of wormwood tea, 3 times a day.
• Wine: 3 tablespoons, 2 times a day, after a meal.