Rosemary

For the Face

• Natural Plant Compounds: Rosemary contains naturally occurring plant compounds that contribute to its botanical profile.

• Cosmetic Applications: Rosemary extracts are used in some skincare products, but specific skin benefits from eating fresh rosemary leaves have not been established.

How to Use: Rosemary Leaves are primarily a culinary herb. Avoid applying crushed leaves or concentrated rosemary oil directly to the face, especially if you have sensitive skin.

For the Body

• Distinctive Herbal Flavor: Adds a bold, aromatic taste to a variety of savory dishes.

• Culinary Versatility: Pairs well with roasted potatoes, vegetables, poultry, lamb, fish, and sauces.

• Fresh Herb Variety: Offers a flavorful way to add fresh herbs to a balanced diet.

How to Use: Add a few washed rosemary sprigs to roasted vegetables, marinades, soups, or sauces. Remove the woody stems before serving when needed.

For the Hair

• Botanical Ingredient: Rosemary is used in some traditional hair-care products, but evidence for the benefits of eating rosemary leaves for hair growth is limited.

• Nutritional Support: A varied diet provides nutrients that support normal hair health.

How to Use: Enjoy Rosemary Leaves in your meals. Do not rely on eating rosemary as a treatment for hair loss or scalp conditions.

Garlic Rosemary Roasted Potatoes

Ingredients

• 500 g baby potatoes, halved

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 2–3 fresh rosemary sprigs

• ½ teaspoon salt

• ¼ teaspoon black pepper

Directions

1. Preheat the oven to 200°C (390°F).

2. Wash and halve the potatoes.

3. Toss the potatoes with olive oil, garlic, salt, and black pepper.

4. Add the rosemary sprigs and spread everything on a baking tray.

5. Roast for 35–45 minutes, turning halfway through, until golden and tender.

6. Remove the woody rosemary stems and serve warm
   

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   Rosemary Focaccia

   Ingredients

   • 3 cups all-purpose flour

   • 1 teaspoon instant yeast

   • 1 teaspoon salt

   • 1 cup warm water, approximately

   • 3 tablespoons olive oil, plus extra for the tray

   • 1 tablespoon fresh rosemary leaves, finely chopped

   • Coarse salt, for topping

   Directions

   1. Mix the flour, yeast, and salt in a large bowl.

   2. Gradually add the warm water and 2 tablespoons of olive oil, mixing until a soft dough forms.

   3. Knead for 8–10 minutes, then cover and let the dough rise until doubled in size.

   4. Transfer the dough to an oiled baking tray and gently stretch it to fit.

   5. Press small dimples into the dough, drizzle with the remaining olive oil, and sprinkle with chopped rosemary and coarse salt.

   6. Let the dough rest for another 20–30 minutes while the oven heats to 200°C (390°F).

   7. Bake for 20–25 minutes until golden. Cool slightly before slicing and serving.