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The leaves of the small evergreen shrub rosemary (Rosmarinus officinalis), have been used extensively as a cooking spice as well as a medicinal herb. Traditionally, this herb has been used as a tonic, stimulant, carminative and for treating indigestion. Most often rosemary is used as a tea. In China, rosemary has been used primarily for the treatment of headaches.
While there has been little research on the use of rosemary for these particular condition, there are a host of biologically active constituents in rosemary too numerous to list here. As with other similar herbs, rosemary is often added to a botanical mixture rather than used as a single herb preparation.
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