Rosemary has a long list of uses and properties to promote health. In Banckes Herbal from 1525 Rosemary is noted to have “much worthe against all manner of evils in the body” and studies show an improvement in circulation, reduction in headaches, and a stronger immune system are only a sampling of benefits. Love the flavor of rosemary in your food? We think you’re about to love the benefits for your body.

Aside from blending Rosemary with other herbs to create healing herbal combinations, Hanna also wrote of the ailments Rosemary can remedy.

• In early times, Rosemary was burned in sickrooms to purify the air. During the plague of 1665, it was carried by individuals to sniff occasionally to ward off disease.
• Rosemary is a powerful antioxidant and can protect the brain from toxins and the effects of aging. This is the reason Kroeger Herb included it in Resveratrol Six, an herbal combination with anti-aging benefits throughout the body, including the brain.
• Rosemary is helpful for colds and flu as it improves breathing, supports lung function, and can soothe a cough. It may encourage the immune system and is thought to improve candida conditions.
• Rosemary tea makes an excellent hair rinse and encourages hair growth, relieves dandruff, and restores color. The tea is also an excellent antiseptic mouthwash and gargle.
• Because it is a warming herb, Rosemary stimulates circulation of blood which eases headaches, migraines, and can improve memory.
• Rosemary is a powerful antibacterial and anti-fungal herb.
• Rosemary essential oil is thought to nourish the body, energize the mind, and purify the spirit.

Hanna’s Rosemary and Sweet Potato Soup

• 2 shallots
• 2 cloves garlic
• 6 cups any type of stock (veggie, chicken, or beef)
• 2 large sweet potatoes, cut into cubes
• 1 rosemary sprig (about an inch long or 1 tablespoon dried rosemary)
• 1 tablespoon parsley
• 1 tablespoon olive oil
• 1 bay leaf
• sea salt and freshly ground pepper to taste

1. Dice shallots and garlic and saute in olive oil for 2 minutes in a large pot.
2. Add remaining ingredients and simmer until potatoes are tender.
3. Transfer cooked soup into a blender and puree (optional).