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ROSEMARY: (Rosmarinus officinalis) Rosemary leaves are an ancient savory herb, especially popular in Italian dishes, and with shellfish, pork and lamb. The antiseptic, antioxidant leaves help preserve food, aid digestion of fat, and are included in several slimming compounds. The flowers can be used fresh as a garnish or crystallized as decoration. Distilled flower water makes soothing eyewash. The leaf and flowers are stimulating to the liver and the digestion. For this reason, rosemary is a classic herb for migraine headache when associated with liver or stomach torpidity. Rosemary increases the circulation and slightly raises blood pressure. To make the tea, steep two teaspoon of the dried flowering tops in one cup of water for twenty minutes. Take one-fourth cup four times a day. Use rosemary in salves for eczema, wounds, and sores. The tea makes a mouthwash for bad breath. The oil benefits stomach and nerves. Steep the herb in white wine for a week and strain. Rub the rosemary wine into gouty or paralyzed limbs. Taken internally, the wine quiets the heart and stimulates the kidneys, brain, and nervous system. Rosemary tea relieves depression. Rosemary and coltsfoot are smoked as an herbal tobacco to relieve asthma and lung conditions. CAUTION: When rosemary is used as a tea, the dose should not exceed one cup per day. Overdose can cause fatal poisoning.