Rosemary (Rosmarinus officinalis L.) is a spice herb found in most cuisines and in many spice blends on the Polish market. It deserves special attention, not only because of its unique taste and smell, but also due to a composition that provides health benefits. Its antimicrobial activity has been proven in relation to bacteria, fungi (including yeast) and viruses. Positive effects on the metabolism of carbohydrates and lipids, and the function of the nervous system, as well as hepatoprotective properties have been demonstrated. The plant itself and the extracts and essential oils obtained from it are used in home cooking, and the cosmetic and food industries. It also finds applications in agriculture as an animal feed additive.
The aim of the work was to review current scientific publications and present the properties and areas of use of rosemary.
