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                                    CULTIVATION:
     Rosemary is a aromatic perennial shrub up to 3 feet in height. The flowers
     are pale blue, or rarely white to pink.

     Needs  sunny  location, and protection from  wind and cold. Soil should be
     well drained and limy. To provide additional lime, apply eggshells or wood
     ash.

     Sow indoors in spring or outdoors in summer. Germination is about 12 days.
     Established   plants  mature  in  about  50  days.  Grows  in  zone  7-10.
     Germination  can be erratic and it needs at least 70 Deg. F. It is best to
     propagate by cuttings or layering.

     Transplant  when large enough to handle,  leaving 2-3 feet between plants.
     Can  be  container  grown  indoors. In zone  6  and  northward it will not
     survive  the  winter. Pick small amounts  of  leaves all year. Gather main
     leaf  crop  before flowering. Strip off  leaves before storing. To release
     the  aroma,  crush leaves just before  use.  Dry leaves quickly to protect
     their oil.


                                   CULINARY USES:
     Rosemary  leaves are traditionally sprinkled on  roasted lamb and pork, or
     can be added to chops, sausage meats, pates and stuffings. Remove the herb
     before  serving,  as they can be tough. Put  a  whole sprig in the oven to
     flavor baking bread.

     Dried  stems  when  stripped off their leaves  can  be burned on a fire or
     barbecue for a lovely aroma.

     Rosemary  is  a very pungent herb, 1/4  teaspoon  of fresh or dried leaves
     will season a dish for four people.

     When  cooking,  rosemary should be added to  the  dish at the beginning so
     that  its full aromatic flavor can permeate the food slowly. It should not
     be  used  uncooked.  Since little of the  flavor  is lost when the herb is
     dried, use either fresh or dried rosemary.


                                   MEDICAL USES:
     Rosemary  leaves  stimulates the circulation  and eases pain by increasing
     blood supply where applied. Also aids in the digestion of fat.

     Diluted  oil may be used as an  antiseptic gargle. It is also particularly
     effective in neuralgia.

     Rosemary  essential oil contains antibacterial agent and a chemical called
     Rosmaricine that stimulates the smooth muscles of the body.

     Research has found rosemary contains a mild painkiller.

     Sipped  as tea this herb is reputed to  be good for nervous tension and is
     especially good if you have tension headaches.
     




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     For  a pleasantly aromatic infusion, use  1 teaspoon of crushed leaves per
     cup of boiling water. Steep for 10-15 minutes. Drink up to 3 cups a day.

     When  rubbed  on the temples, the  essential  oil can provide great relief
     from headaches, especially migraines.


                                      WARNING:
     The  oil of rosemary should not  be used internally. Extremely large doses
     of  the  leaves  are toxic,  possibly  causing  abortion, convulsions, and
     rarely death

                                    OTHER USES:
     Rosemary  oil  can be used externally  as  a insect repellant. Place fresh
     branches in a room to scent the air. Use rosemary leaves in potpourris.


                                   COSMETIC USES:
     OILY  SKIN  FRESHENER : Whip up 1 egg  white, and add 2/3 cups of rosemary
     infusion and 2/3 cups of lemon juice. Pour into bottle for storage.

     ROSEMARY  FACE RINSE : boil a handful of  rosemary leaves in 1 1/4 cups of
     water  for  5 minutes. Let cool, strain and  pour  into a bottle. use as a
     freshener and allow to dry completely before moisturizing.

     ROSEMARY  FOOT BATH : Add 1 tablespoon of rosemary and 5 drops of lavender
     oil  to 4-5 pints of boiling water. allow to stand for 15 minutes, strain,
     and use while warm. Soak your feet in the bath for 15-20 minutes.