Sixteenth century Europeans carried it in pouches and in the heads of walking sticks to ward off the plague, and judges placed it on their benches to protect them from typhoid. Until recently, rosemary purified the air in French hospitals. It has been prescribed for depression, headaches, muscle spasms, pains, sores, eczema, bruises, wounds, and to restore digestion. Studies show rosemary leaves increase circulation, reduce headaches and fight bacterial and fungal infections. It contains many compounds that are reported to prevent the breakdown of acetylcholine in the brain, usually a symptom of Alzheimer's disease.
Japanese researchers find it promising for removing wrinkles.
However, prolonged handling of fresh rosemary plants or using cosmetics scented with rosemary oil may cause contact dermatitis in sensitive people. Rosemary is used to flavor poultry, fish, lamb, beef, tomatoes, mushrooms, cheese, eggs, potatoes, vinegars, and herbal butters. Both the flowers and leaves of rosemary can be used in cooking and for garnishes, and woody branches can even be used as skewers for barbecues. Bake at 350 F for 45-60 minutes, depending on the quantity. If you want to use beets, you will have to partially cook them first.