More Than Just a Kitchen Herb

Dr. Annamaria Pallag is a pharmacist and biologist and a lecturer in pharmaceutical botany at the Faculty of Medicine and Pharmacy in Oradea. Her work focuses on medicinal plants, with the aim of making their benefits understandable and practical for everyday life. As she asks at the end of the video: “Do you know what rosemary is good for?”

Rosemary is a plant most people know, but few realize how versatile it really is.

In the kitchen, it is mainly used as a spice, especially with meat and vegetables. Because of its strong essential oils, even a small amount is enough. It not only adds flavor, but can also support digestion.

If you make a tea from it, it shows a different side. Traditionally, it has been considered stimulating and supportive for circulation. In the past, it was often used for fatigue, weakness, or simply to help with mental freshness.

Interestingly, in folk tradition rosemary was known as the herb of memory. This is not by chance. Today, research is exploring how some of its compounds may influence concentration and brain function.

It was also used externally. Added to bath water or applied as a rub, it was used to stimulate circulation and ease muscle fatigue.

Recent research focuses mainly on its antioxidant effects. In simple terms, our bodies constantly produce certain “aggressive” substances that can slowly damage our cells. Compounds found in rosemary may help reduce their impact, offering a kind of protection for the body.