Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. The many benefits of drinking rosemary tea include optimizing digestion, increasing cognitive function, preventing cancer, treating skin conditions, reducing inflammation, and easing the pain associated with it. It also aids in eliminating anxiety, improving liver function, and boosting hair health, among others. However, there are some side effects, such as vomiting, nausea, and spasms, as well as uterine contractions, making it dangerous to use during pregnancy. Rosemary tea is made by brewing the leaves and stem of the rosemary herb, which has the taxonomic name Rosmarinus officinalis. This herb is one of the most popular in the world for culinary usage and has been used in natural healing for thousands of years.
Many of the impressive health benefits of rosemary tea come from the rosmarinic and caffeic acids present in the herb, along with salicylic acid, potassium, and various antimicrobial, antibacterial, and antioxidant compounds.
By – Assistant Professor – Anju Rawat
Uttaranchal (P.G.) College Of Bio-Medical Sciences & Hospital