功效：
消除胃氣脹,、增強(qiáng)記憶力,、提神醒腦、減輕頭痛癥狀,、對(duì)傷風(fēng),、腹脹,、肥胖等亦很有功效。

有較強(qiáng)的收斂作用,，調(diào)理油膩不潔的肌膚,，促進(jìn)血液循環(huán)，刺激毛發(fā)再生,。改善脫發(fā)現(xiàn)象（孕婦禁食）,。

迷迭香茶擁有能令人頭腦清醒的香味，能增強(qiáng)腦部的功能,，可改善頭痛,，對(duì)需要大量記憶的學(xué)生不妨多飲用迷迭香茶,。

改善語言、視覺,、聽力方面的障礙,，增強(qiáng)注意力，治療風(fēng)濕痛,，強(qiáng)化肝臟功能,，降低血糖，有助于動(dòng)脈硬化的治療,，助麻痹的四肢恢復(fù)活力,。

在西餐中迷迭香是經(jīng)常使用的香料，在牛排,、土豆等料理以及烤制品中特別經(jīng)常使用,。有種特別清甜帶松木香的氣味和風(fēng)味，香味濃郁,，甜中帶有苦味,。

迷迭香粉末通常是在菜肴烹調(diào)好以后添加少量提味使用，主要用于羊肉海鮮雞鴨類,。在烤制食物腌肉的時(shí)候放上一些,，烤出來的肉就會(huì)特別的香；在調(diào)制沙拉醬的時(shí)候放人少許還可以做成香草沙拉油汁,；烹調(diào)菜肴時(shí)常常使用干燥的迷迭香粉（如果菜肴需要長時(shí)間加熱,，可以使用香氣比較濃郁的干燥迷迭香）；把干燥的迷迭香用葡萄醋浸泡后,，可作為長條面包或大蒜面包的蘸料,。

迷迭香具有鎮(zhèn)靜安神、醒腦作用,對(duì)消化不良和胃痛均有一定療效,。民間多將其搗碎后,用開水浸泡后飲用,1天2～3次,可起到鎮(zhèn)靜,、利尿作用。也可用于治療失眠,、心悸,、頭痛、消化不良等多種疾病,。外用可治療外傷和關(guān)節(jié)炎,。還具有強(qiáng)壯心臟、促進(jìn)代謝,、促進(jìn)末梢血管的血液循環(huán)等作用,。

迷迭香因具有獨(dú)特的芳香油,大量種植加工后多用于制造香水或洗發(fā)香波,香皂、化妝品,、牙膏,、洗滌劑,、脫臭劑等?！?br />
美容

迷迭香的主要功能在于收縮陰和抗氧化,，迷迭香提取液中的有效成分與天然有機(jī)脂具有很強(qiáng)的親和性，因此,，迷迭香常與有機(jī)脂結(jié)合制成凝脂產(chǎn)品。一般的清潔用品在清洗過后,，護(hù)膚的功能性成分大部分會(huì)被水沖洗流失,，嬌妍的科研人員在三高新鮮提取技術(shù)的基礎(chǔ)上，通過添加擇向活性酶等手段,，使迷迭香的有效成分在與凝脂親和的同時(shí)也與肌膚表皮層產(chǎn)生親和性,，這種親和性超越了與水的親和性，因此,，在清洗的過程中,，迷迭香的大部分有效成分仍能夠被皮膚吸收，起到縮陰和抗氧化的效果,，不過,，該技術(shù)目前只有嬌妍生產(chǎn)線在應(yīng)用。

迷迭香是著名的有收斂功效的植物,，可以幫助我們清潔毛囊和皮膚深層,，并能夠讓毛孔更細(xì)小，從而讓皮膚看起來更細(xì)膩更平整,。而對(duì)于面部有多余脂肪的人來說,，也有消除脂肪，緊實(shí)皮膚的功效,，此外,，迷迭香的抗氧化性，對(duì)減緩衰老也起到了一定作用,。

室內(nèi)種植

迷迭香有著青草一樣的清涼氣味和甜樟腦的氣息,，稍帶刺激性，從古代起就被用來提高和加強(qiáng)記憶,，直至今日希臘學(xué)生在考試前家里都會(huì)泡迷迭香茶,，因?yàn)槠洫?dú)特的香味可以使人奮發(fā)向上。

Health benefits of Rosemary herb

Rosemary leaves contain certain phyto-chemical (plant derived) compounds that are known to have disease preventing and health promoting properties.
The herb parts especially flower tops contain phenolic anti-oxidant rosmarinic acid as well as numerous health benefiting volatile essential oils such as cineol, camphene, borneol, bornyl acetate, α-pinene etc. These compounds are known to have rubefacient (counter-irritant), anti-inflammatory, anti-allergic, anti-fungal and anti-septic properties.
Rosemary leaves provide just 131 calories per 100 g and contains no cholesterol. Apart from nutrients, this humble herb contains many noteworthy non-nutrient components such as dietary fiber (37% of RDA).
The herb is exceptionally rich in many B-complex group of vitamin, such as folic acid, pantothenic acid,pyridoxine, riboflavin. It is one of the herbs contain high levels of folates; providing about 109 mcg per 100 g (about 27% of RDA). Folates are important in DNA synthesis and when given during peri-conception period can help prevent neural tube defects in the newborn babies.
Rosemary herb contains very good amounts of vitamin A, 2924 IU per 100 g; about 97% of RDA. A few leaves a day in the diet, would contribute enough of this vitamin. Vitamin A is known to have antioxidant properties and is essential for vision. It is also required for maintaining healthy mucus membranes and skin. Consumption of natural foods rich in vitamin A is known to help body protect from lung and oral cavity cancers.
Fresh rosemary leaves are good source of antioxidant vitamin; vitamin-C containing about 22 mg per 100 g, about 37% of RDA. The vitamin is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps body protect from scurvy; develop resistance against infectious agents (boosts immunity) and help scavenge harmful, pro-inflammatory free radicals fro the body.
Rosemary herb parts, whether fresh or dried, are rich source of minerals like potassium, calcium, iron, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
This herb is an excellent source of iron, contains 6.65 mg/100 g of fresh leaves (about 83% of RDA). Iron, being a component of hemoglobin inside the red blood cells, determines the oxygen carrying capacity of the blood.