Search results
Results from the WOW.Com Content Network
Until 2017, it was known by the scientific name Rosmarinus officinalis (/ ˌ r ɒ s m ə ˈ r aɪ n ə s ə ˌ f ɪ s ɪ ˈ n eɪ l ɪ s /), [4] now a synonym. [2] It is a member of the sage family Lamiaceae, which includes many other medicinal and culinary herbs. The name rosemary derives from Latin ros marinus (lit. ' dew of the sea '). [5 ...
It also tends to be lower-growing, often under 25 cm (9.8 in) tall and prostrate, and never exceeding 1 m (3 ft 3 in) tall (S. rosmarinus can reach 1.5 m (4 ft 11 in), exceptionally 2 m (6 ft 7 in), tall). Rosemary can be propagated from seed or cuttings in summer, [5] and can be spread by carelessly discarding garden waste. [6]
Gladstar, Rosemary. (2012) Rosemary Gladstar's Medicinal Herbs: A Beginner's Guide: 33 Healing Herbs to Know, Grow, and Use. Storey Publishing, LLC. ISBN 978-1612120058; Gladstar, Rosemary. (2008) Rosemary Gladstar's Herbal Recipes for Vibrant Health: 175 Teas, Tonics, Oils, Salves, Tinctures, and Other Natural Remedies for the Entire Family.
Salvia (/ ˈ s æ l v i ə /) [3] is the largest genus of plants in the sage family Lamiaceae, with just under 1,000 species of shrubs, herbaceous perennials, and annuals. [4] [5] [6] Within the Lamiaceae, Salvia is part of the tribe Mentheae within the subfamily Nepetoideae. [4]
The Lamiaceae (/ ˌ l eɪ m i ˈ eɪ s i. iː,-ˌ aɪ / LAY-mee-AY-see-ee, -eye) [3] or Labiatae are a family of flowering plants commonly known as the mint, deadnettle, or sage family. . Many of the plants are aromatic in all parts and include widely used culinary herbs like basil, mint, rosemary, sage, savory, marjoram, oregano, hyssop, thyme, lavender, and perilla, as well as other ...
Culinary herbs and spices – This list is not for plants used primarily as herbal teas or tisanes, nor for plant products that are purely medicinal, such as valerian. Indian spices – include a variety of spices that are grown across the Indian subcontinent. Pakistani spices – partial list of spices commonly used in Pakistani cuisine.
This is an alphabetical list of plants used in herbalism. Phytochemicals possibly involved in biological functions are the basis of herbalism, and may be grouped as: primary metabolites, such as carbohydrates and fats found in all plants; secondary metabolites serving a more specific function. [1]
Dark green leaves are needle-like, eight to twelve mm long and one mm wide, and smell like the herb rosemary. The yellow to brown flowers are small. The yellow to brown flowers are small. The green or yellow fruit is 3 millimetres ( 1 ⁄ 8 in) in diameter, and is a juicy drupe containing two seeds.