First off, I hope you all are well. We are hanging in there. Virtual school definitely should come with training wheels and instant internet but we are managing. 
    Second, how in the heck is it already October??? I feel like the last 6 months have disappeared in the blink of an eye and lasted forever at the same time. Time is not playing fair and the analogy that we are all living in Groundhog Day still holds up. 
    This post is to reach out and let you all know about some things I’ve been working on, a few reminders and some things to look forward to in the next few months. 


    So it looks like I will continuing to keep all consults as phone or Facetime for the indefinite future. I miss seeing people and more importantly hugging my clients and talking over tea but it doesn’t fit into the world right now. For this reason, I’ve let the office space I moved into back in March go. Even though I never saw a client there, since the pandemic hit the week of moving, I miss it already. I miss the dreams I created as I moved into the space and I miss the person who was to be my roomie. I do have faith that there will lots more beginnings to come. Hopefully you will be along for the adventure! 


    Orders are still available to pick up from the Apothecary in Powell or to ship. I’ve always done free shipping on orders over 100.00 but I’m not sure if all of you know that because I don’t know how to make that show up on the website! SO now you know!! 


    I’ve spent the last few months taking various online courses ranging from the power of Mushrooms to ethnobotany and of course more than I can count on COVID. Some days I feel like I’m overloading but I firmly believe in the power of knowledge, sooooo I will also be taking another herbal conference but this one is packed with classes so I won’t be filling orders from October 13th through October 22nd.  Please have orders in by Oct 9th so they can be mailed out on the 12th. I’m very excited about this conference and will be taking courses on SIBO, the power of Plagues, menopause and Hashimoto’s just to name a few. I’ll either be gushing or my brain will be mush on the 23rd so please go easy on me. 


    Finally some really fun things, I’ve been creating are teas! Since the kids are home, they’ve been helping me as taste testers so I’ve had a quicker turn around.I’ve introduced “Some Fig N Mint Tea”, “Jardin” , “Vit C Fruit Punch” and “Witches Brew” and I’m working on 2 more. Teas are such an easy way to get more herbs into your life and I try very hard to make are that they are all tasty. I’m always posting the newbies on the FB page so please follow it if interested and here is a link to check them out on the website. http://www.theempiricalherbalist.com/herbal-teas.html


    Also, letting you know that I have some great gift packages coming on the website in November. I’ll be making tea boxes, some smudging kits and few more ideas keep popping mi my head. I’m hoping to help make the Holy Days full of herbal goodness.

COVID cases are continuing to rise here in East Tennessee daily and I, like the majority of the world have followed the list of symptoms and ways people across the globe are treating it. People keep asking me “what would you do?”  I would treat what was presenting.  Like most illnesses it seems to vary in symptoms and severity from person to person and like most illnesses, I say that is a huge clue. We need to keep looking at the person and not the disease. This is not the way most of Western Medicine or culture works but it’s the way I have run this business since the beginning and I kept coming back to it as I asked myself what I’d do “in case”. 
So for the foreseeable future, I will be taking COVID or COVID like acute cases. An acute consult is typically 30-45 minutes long and costs 25.00. I will be waiving the consult fee for anyone who wants herbal allies or suggestions to help with their treatment of COVID or COVID like symptoms and that extends to strategies to keep healthy. Appointments will be made by emailing me at [email protected] and I will fit you in as my caseload allows. I will do what I can to get you in as soon as I can. Bear in mind that all consults will be over the phone and not in person and are on a first to sign up basis. Everyone will need to fill out a COVID intake form so I can customize. 
I’m not able to waive the fees for products such as formulas, teas, chest rubs etc but no one is under any obligation to purchase anything from me. If you choose to purchase products from the website, there will be an option to mail or pick up from my house. I suspended all in person pick ups back in March but I understand that in these cases urgency is all too real. There is a trunk on my porch that will house the orders. I will have a cleaner, gloves and trash can on the porch. I advise everyone to please spray down the trunk before they open it and afterward. I will be cleaning it twice daily as well. 

Everyone will be emailed as soon as the order is ready to pick up. I have increased my stock of herbal preparations but I’m working without an assistant since March so please bear with me. 

Please email me if you have any questions. I will answer during regular business hours as soon as I can. Hours are 9-4:00 Monday through Friday. 

Breaking from writing about the usual suspects in your pantry and neighborhood store to come share some knowledge on a this lovely plant, Feverfew that I’ve been harvesting, drying and using this week. Feverfew is not a commonly known herb in the world at large unlike it’s cousin Chamomile but just because a plant isn’t famous certainly doesn’t mean you shouldn’t have a little on hand.
Of course it’s common name being Feverfew gives you a bold faced clue as to what this plant is most famous for treating. It’s been written about dating back to the Greek physician Diosorides as being used to lower fevers and other inflammations in the body such as arthritis, toothaches, headaches and insect bites. 

The leaves and the flowers of this plant are high in anti inflammatory action and have been studied by modern scientist in treatment of everything from inflamed acne to migraines and even cancer. Get to know this beautiful little plant and USE it often. 

Feverfew is mostly known as something to take in a tincture or a tea to lower a fever and I’m a firm believer that a common name speaks volumes, so this is a great plant to have on hand especially if you have young children prone to fevers with all sicknesses, allergies or even teething. I like it as a tea and it blends well with ginger and other warming herbs like cinnamon or cloves to help break the fever. 

Even though it’s called feverfew most herbalists use it to help with headaches in particular migraines. Unlike many anti inflammatory herbs this one is taken daily to prevent the migraines and then can be taken in a larger dose should a migraine be triggered. Scientists have been studying it’s effects and the best way to use it since the 1970’s and most studies have found that while it’s effective on it’s own, using it with other anti inflammatories increased it’s potency. I like it taken with rosemary, ginger and turmeric. 

Feverfew is a wonderful herb to have on hand if you are a women who suffers from painful menstrual cramps and it pairs well with Red Raspberry Leaf  and cramp bark  It can be taken as a tea or tincture but SHOULD NOT be taken while pregnant. It acts as an emmenagogue and increase menstrual flow.

Scientist are very interested in finding out more of it’s actions on various types of cancers after several studies showed  that it prevented the spread or recurrence of breast, prostate, lung, or bladder cancer as well as leukemia and myeloma. Feverfew contains a compound called parthenolide that blocks the protein NF-kB, which regulates cell growth. Basically, NF-kB regulates gene activity; in other words, it promotes the production of proteins that block cell death. Usually, that’s a good thing, but when NF-kB becomes overactive, cancer cells become resistant to chemotherapy drugs. Scientists investigated and discovered that when breast cancer cells were treated with parthenolid, they were more susceptible to drugs used to fight cancer. The survival rate increases only when BOTH chemotherapy drugs and feverfew are used in combination. I would think that the anti inflammatory action could only be a help on the body as a whole when dealing with either the cancer or the chemo. 

Last but not least, use it as a tea or a tincture to bath your skin when you have break outs or when you run into a swarm of insects and get bit or stung. It blends really well with Lavender and thyme for both those occasions!

Studies indicate that Feverfew taken with NSAIDS will have a reverse effect and lower the potency of each so remember they don't play well together and shouldn't be taken together

Growing up, my mom was a very different type of cook than I turned out to be. She was definitely a product of her generation where Betty Crocker and technology in food science were much more appealing than always making stuff from scratch.  The section of our cupboard that housed her spices was full of Lawry’s Seasoned salt and a few of the same old McCormick spice tins but there was this one jar that had actual whole leaves in it. I don’t remember her ever using it but I remember seeing it as I reached for the cinnamon sugar. It was decades before I found out just how interesting those leaves are!! 


Bay Leaves, are just incredible! The leaves are picked and dried from a bay laurel, a type of evergreen that comes from the Mediterranean Sea although it is now gown all over the planet.  In ancient Greece, students wore them as a crown when they finished their school- Baca- meaning branches and Lauris- laurel being the original beginning for baccalaureate. The Bay Laurel leaf was a symbol of victory and courage for both the Greeks and the Romans.  
It’s important to note that Bay Laurel is the only plant I’m talking about here but there are several plants that often get interchanged for it due to their  common name have “bay” such as California Bay, Indian Bay, or Mexican Bay. These are not the same plant and in fact aren’t even related to the Bay Laurel so don’t be confused. Most Bay Laurels are imported from Turkey or Greece. Look for darker color and those that are hand selected for a better and often fresher herb, as always I recommend organic. 
In herbal medicine, BL has been studied for a number of things but it’s antioxidant properties are truly stand out. A group of Korean scientists were looking for the plant with the highest anti oxidant power and guess who came out on top, Yep!! Bay Laurel beat them all and even when tested against over the counter vitamins and supplements like Vit C and BHA and BHT, BL was victorious. In fact it even came up as an equal in resveratrol in red wine that part that makes people swear it’s a health food, so good news for those of us who don’t or can’t drink wine, we can have some Bay instead. 
Since it’s the leader of the antioxidant world, it’s wonderful to add to your diet for overall health benefits but also to help with cancer, bacterial infections, SARS, and wound healing through out the body. Research has been done around the world on all of the above mentioned and it's always shown that Bay is a wonderful ally for them all. 
One particular compound out of the 80 found in Bay Leaf stands out and it’s in a class called sesquiterpenes which are really keen at helping stabilize blood sugars. In a recent study, people with Type 2 diabetes took  bay laurel supplement and in just 30 days, 26% saw consistent drops in blood sugar AND their LDL cholesterol dropped anywhere from 20-24% while their HDL cholesterol rose 20- 29%. 
It’s used to help with ulcers and the inflammatory responses in the body such as arthritis, indigestion  or minor aches and pains. It’s been compared to anti inflammatory medicines like ibuprofen and naproxen with no known side effects or counter indications. 
Bay Laurel is a tasty plant and you can make teas from it, add a little cinnamon, mints or thyme. It’d be great with all three actually. In cooking it’s typically added to savory or fatty dishes. It pairs well with basil, thyme, rosemary, sage, oregano, garlic or cumin. I personally never make a pot of soup with out several. Add it to pot roasts, any and all tomato based foods and seafood boils or mashed potatoes.

Fennel, a plant that is known as an herb, a veggie and a spice- ooohhh  how nice!
This plant has been on my mind a lot lately as I have several clients who are trying to improve their gut health and this beautiful guy is perfect for that and more. It’s not very popular in the US but I’m hoping that changes as more and more people try it for themselves. It’s my son’s favorite herb so we always have it on hand. He grew up eating Indian food at Sitar, it was his favorite restaurant. In fact we took him there for his first birthday, but anyway he always loved the fennel seeds you can get when you leave. His carseat used to be full of them. 

Perhaps what fennel is most known for in the healing world is it’s ability to calm a colicky baby and if you’ve ever experienced a colicky baby you would gladly pay a king's ransom to get some help. One study of 125 babies with diagnosed colic were divided into 2 groups, one with a placebo and the other with fennel. The fennel eliminated  colic in 65 % of the babies and reduced it in the other 35 %. 

Fennel is both anti inflammatory and high in antioxidants with some studies showing it to be more powerful that the often touted Vitamin E. Oxidation and inflammation are the undynamic duo that cause pretty much all chronic diseases including heart disease, cancer, arthritis, type 2 diabetes and Alzheimer’s. 

Fennel gets studied often because it is such a powerful ally and it’s tasty,  not a common combo. Researchers in India have been leading studies on it’s effects on Alzheimer’s and dementia and have proven that Fennel seeds consumed long term “profoundly” boosted  the brain chemical called acetylcholine, which is what drugs created to help with cognitive disorders do with no side effects. 
Researchers in Morocco found that fennel lowered systolic blood pressure and prevented platelet aggregation, both of which are key reasons behind strokes, embolisms and heart attacks without the side effects of aspirin. Most type 2 diabetics, heart patients and people recovering from strokes  are encouraged or required to take aspirin daily despite the recent side effects coming to light. I’d love to see fennel as a replacement offered in the medical community. 
I use fennel seed often to help ease flatulence or stomach upset in clients, such as IBS, candida, heart burn, esophagitis, diarrhea, flu bugs, or just nervous stomach.  It can be mixed with rosemary and activated charcoal for food poisoning  and it’s safe for babies and has little recorded contra indication. 
Fennel seeds, once dried keep for up to 3 years in a dry place with no excess heat or light. The fronds are definitely more delicate and should be eaten first, while the bulb will keep for about a week in the fridge. Much longer than that and it looses it’s potency and starts to shrivel. Fennel is super easy to add to your diet. 
The fronds can be diced and added to salads, put on a sandwich or turned into a tea. I like the fronds sprinkled in chicken salad or even a fruit salad is good. The bulb is fantastic roasted with other veggies. You can eat it in it’s whole form here or puree all the veg and make a creamed soup. It pairs really well with apples, any root veg, or onions. Try it in your veggies cooked on a chicken or pot roast. The seeds can be added to bread doughs, pasta sauces, muffins, scrambled eggs or made into a tea.

Black Pepper, often called “the king of spices” is the most commonly used spice in the world for good reason. Not only does it’s potent flavor improve the taste of foods from meats to pastas and every veggie and grain in between it also can be a not so secret ally in your medicine cabinet. 

During the Middle Ages, black pepper was one of the most coveted spices in Europe, your status and wealth could be defined by how much black pepper you had in storage. In fact it is one of the spices that pushed Columbus’s trek for a more direct route to India. Sadly, we know how this worked out. Growing and exporting black pepper in Vietnam has recently edged India out of it’s first place slot of growing this plant, but India still boasts having the most prized spice with the highest volatile oil content which makes it the best tasting and the best for healing mojo. 

Black pepper corns are actually a fruit and they grow like grapes in bunches on a vine that usually reaches 30 feet or so in height. As the fruit ripens it changes color to a dark green. That dark green layer known as a pericarp will darken and get rough as it dries eventually turning black giving us black pepper. There are other “colors” of pepper on the market such as green, white and pink. All peppers have the compound piperine which is the part of the plant that gives us it’s flavor and healing goodness but black has it most concentrated and that is the one  with the most healing effects. 

Ayurvedic and Traditional Chinese Medicine have used it for centuries to help with constipation, tooth decay, sunburn, arthritis, lung disease and heart disease. Scientists have also studied it’s effects on protecting hearing, preventing heart disease by lowering high blood pressure and treating hyperthyroidism. 
Today scientists have found that it aids in digestion speeding up the transit time that it takes for food to move through the digestive tract and out the body. It also helps people who have dysphasia or difficulty swallowing simply by smelling the oils in black pepper. It also has been shown to inhibit colon cancer growth as both a preventative to avoid a diagnosis of colon cancer and something to take while treating a current case. 

Piperine not only helps with the above aspects of digestion it also helps you metabolize medications better by increasing the bioavailability of a drugs like antibiotics, beta blockers, calcium channel blockers, cough medicines, arthritis, respiratory medications, TB and even drugs for HIV/AIDS. 

Other cancers it has been shown to help the body fight are lung cancer and breast cancer. In fact one study published in Cancer Letters, Indian doctors noted an increased lifespan of 65% in animal trials simply by adding black pepper extract to their daily diet. 
Using black pepper is easy as you can add it to most foods. Look for dark and rough skinned pepper corns, shiny is not your friend here. It’s best to buy whole and grind it fresh as you need it. Your pepper grinder should be metal, glass or plastic not wood as it leeches the oils from the pepper. 

​Meats and fatty foods can take a LOT of pepper so be generous to the point of obnoxious. Add it in marinades, salad dressings and always keep a grinder on the table. I like adding a dash of pepper to teas or even a coffee with warming spices like a chai or cinnamon blend. It’s great with cloves or ginger in tea. PLAY with it. Start small and adjust the more comfortable you get. 
                                                       Black Pepper Rice
1 cup rice
1 TBSP olive oil
1 small dried chile or a dash of chipotle 
2 tsp of dried ginger or an inch or so of fresh minced
1-2 tsp cumin 
1-2 tsp freshly ground pepper
1 cup onions, chopped- feel free to add in garlic, lots of garlic 
1/4 cup sliced almonds or another nut


1. Cook rice according to directions and let it cool for an hour or so. I do it over night all the time. 


2. Heat oil in a pan or wok. When oil is hot throw in the  dried spices and cook about 30 seconds stirring the whole time. 


3. Add in onions and fresh spices if using. Cook for a minute or so and add in rice. Mix together and add in nuts and salt to taste. 

As a kid I only knew ginger because of  ginger ale and that one lady at church who put in in her spice cake. Imagine my surprise when I go to studying it.  In looking back at the history of ginger, we know it was used in both China and ancient Rome before making it’s way to Western Europe in the 9th century. It became so popular among the wealthy it was added to the table as a condiment like salt or pepper to sprinkle on everything from soups, meats and beer ( ginger ale anyone) to the ever popular Gingerbread. In fact the royals LOVED it so much Elizabeth the 1st made sure each dinner guest be served a “gingerbread man” in his or her own likeness. 


Ginger is the first “root”, we’ve talked about in this herbs most of us have series, but biologically speaking it’s a rhizome not a root, meaning it’s part of the underground stem of the plant not a root which takes in nutrients. Most of us are familiar with the dried pale powder in our spice rack which is totally fine to use but it all starts out as fresh ginger. I use them inter changeably depending on the recipe and my stock. Remember that dried herbs are more potent and should taste more potent because of less surface area so adjust recipes if they call for one but you are using the other. If your ginger doesn’t have a little burn or tingle to it, it’s time for some new ginger. 


Oh the things that ginger treats… 
Let’s see first and foremost all types of nausea can be addressed with ginger- morning sickness, medication induced like the reaction from chemo, food poisoning, motion sickness, anxiety and just plain ole stomachaches. One study focused on the ways that ginger increased the speed of stomach emptying and found that it increased the rate we digested food and emptied our stomachs thus helping with gas, bloating and heartburn. 
You can eat it, drink it or take it as a tincture, but for me I LOVE a ginger tea. 


It’s a powerful anti inflammatory that has been studied for migraine sufferers, arthritis both Oesteo and rheumatism. It influences circulation in the body so it helps pump more blood more effectively getting into places that might not have been getting enough blood and without enough blood then it’s (space of YOU) not getting enough oxygen. This effect on the blood and circulation in the body isn’t just limited to anti inflammatory actions though, it also helps keep the blood from forming blood clots thus acting as a preventative to strokes and heart attacks. 


It’s also a great healer against cancers and dozens of studies show that it works against lung, breast, prostate, skin, bladder, kidney, pancreatic and even ovarian cancers. One study focused on ‘zerumbone’ a ginger extract and it’s role in down regulating genes that turn on the metastatic rate of cancer gene replication. 


Studies in the UK have shown that Asthma suffers benefit significantly from daily doses of ginger extract of 130 mg per day. In the study all patients where in “ better health, had fewer asthma attacks and the ones they had were less severe” in three months time and reported no ill side effects.


There are 2 herbs that I often use in formulas and teas to increase the effect of the other herbs around it and one of them is ginger. I call it a BAM herb meaning it makes every other herb have a little more mojo by amplifying the effects. 


In order to get the maximum effects of Ginger, I’d take it as a tincture but also include it in my diet whether it’s food or tea. Here’s a simple combo that you can use as a tea or seasoning on food. Heck I’ve been known to use it as a foot bath to help with pain too. JUST keep it away from sensitive body parts, remember fresh ginger should burn or tingle. 

All purpose spice 

3 parts rosemary
1 part thyme
1 part ginger

FEEL free to add to this. 


For food add a little garlic, pepper, oregano, citrus, sage,  basil, cayenne soy whatever flavors you like 


For a tea any mint like peppermint or spearmint, any citrus,  tulsi, cinnamon, cardamom, fruit peels. lemon balm, replace the rosemary with hibiscus, delete the thyme and rosemary and just use basil and ginger for food or a tea.

Garlic may be the undisputed champ in your spice cabinet. Garlic- known as Russian penicillin or poor man’s penicillin, this herb has one of the longest known use as an herb to treat most any  number of illnesses. Historians uncovered use of it in Ancient Egypt for everything from stamina to increasing milk production in nursing mothers. You can follow the use of it as a medicine as you follow the history of civilization through Greece, China, India and all of Europe. 
It is a wonderful herb to increase in your diet or medicine cabinet all year but especially during the winter months or a global pandemic.  Garlic is effective after the air has worked it’s magic with the Allicin in the plant so I recommend that you chop, mince or grate it and let the air do it’s work on it for 10 minutes, then cook or eat it in order to get the most bang for your buck so to speak. 
Garlic contains high levels of vitamin C and has a  high potassium content so it helps with the absorption of essential nutrients. Thanks to the pungent smell that garlic emits, our body reacts by a signal that travels to the brain to release watery fluid in the lungs to counter the pungent property, thereby helping clear the lungs.


In WWII, Louis Pasteur proved it’s antibacterial properties to the mainstream science by using it to successfully prevent gangrene and blood poisoning. Finnish researchers have shown that taking garlic nasal spray prevents air born illnesses and researchers in both England and Russia have had wonderful results against everything from the common cold to all sorts of viral health issues. 


Garlic is one of the best herbs for cardiac health. It protects us against antherosclerious, a disease of the arteries characterized by the deposition of plaques of fatty material on their inner walls. It lowers high blood pressure and total cholesterol. Studies  in New Zealand have shown that it has more effects than both aspirin and statins on keeping your arteries flexible. 


Garlic is kinda like kryptonite to a varieties of cancers such as colon cancer, stomach cancer, endometrial cancer, lung cancer, prostate cancer and even brain cancer. 


Most herbalist will recommend a single clove of garlic a day as a preventative and 3-5 a day as treatment. Find creative ways to eat it. This is one of my favorite ways to incorporate the healing mojo of several plants.
        1 cup of local raw honey
        3  or more garlic cloves, minced and aired for 10 minutes
        1 tablespoon dried Thyme leaves
        2 tablespoons of Apple Cider Vinegar
Throw everything in a a pot and simmer over a stove for about 2 minutes, leave it be to steep BUT  y
ou do not want to cook the herbs, it’s only to infuse the honey so stir often. You can strain or leave the herbs in there. I always leave them in the honey and eat it off the spoon but you can add it to marinades or soups. It’s yummy over bread or a grain like rice. 




**** fresh garlic is the best to use for medicine but I’d say dried and powdered would be next. NEVER use the stuff that is preserved in oil. It has little to no healing properties.

In my ongoing emails to help educate on the uses of herbs most people have on hand, I’ve decided to focus on Rosemary. It’s a treasure trove of medicinal mojo that has a slew of ways to aid you in your health journey but I’ll list just a few.  I think  you’ll appreciate adding it into your routine, it’s definitely an herb awe can all use more often 


Rosemary is high in vitamins vitamin A, vitamin C, vitamin B6 thiamin, and folate. It contains minerals like magnesium, Calcium and Iron. It has abundant antioxidants in the form of phenolic compounds like diterpene, carnosol and  rosmarinic acid. The essential oils in rosemary herb also contain powerful ingredients such as cineol, camphene, borneol, bornyl acetate, α-terpineol, and α-pinene.
Aside from the nutrients mentioned above, the herb contains high dietary fiber.  It is low in cholesterol and sodium but high in saturated fats.
Maintains Gut Health
Rosemary has traditionally been used as a natural remedy for upset stomach, constipation, gas, bloating as it helps in relaxing the muscles of the intestine. Adding it to your diet can help you regulate your bowel movements and your gastrointestinal system. 
One study showed that in test subjects with colitis treatment with rosemary extract was effective to reduce colon tissue lesions and colitis.  This helps fight gut diseases such as irritable bowel syndrome (IBS) and colitis.
Rosemary has long been used to help with the effects of food poisoning, making healing a quicker and more painless process. 


Rosemary herbal extracts are anti-inflammatory and anti-hyperglycemic so it promotes a healthy weight or weight loss. 
According to another study, carnosic acid-rich rosemary can be used as a preventive treatment for metabolic disorders such as PCOS and/or diabetes. 
Antibacterial & Antimicrobial
Rosemary is specifically powerful against  bacterial infections. It prevents staph infections and also eradicates various gram-negative and gram-positive bacteria completely.
Due to its antibacterial qualities, rosemary intake has been shown to prevent the growth of H. pylori bacteria, a dangerous pathogen that is associated with gastritis, stomach ulcers, and some cancers.


Boosts Immunity
The active components in rosemary are antioxidant, anti-inflammatory, and anti-carcinogenic in nature. This represents a three-pronged attack against many different diseases and pathogens that could threaten the immune system or damage the integrity of the body.
Rosemary contains a significant amount of antioxidants including rosmarinic acid, caffeic acid, betulin acid, and carnosol. Antioxidants in rosemary make a secondary line of defense behind the body’s own immune system.


Anti-inflammatory
Carnosol and carnosic acids are two powerful antioxidants and anti-inflammatory compounds found in rosemary that have been linked to reducing inflammation of muscles, blood vessels, and joints. This makes it an effective treatment and prevention of many diseases, including blood pressure, gout,  arthritis, and injuries sustained during physical exertion or surgery. It is effective in oral or topical form.
Rosemary acts as a stimulant and boosts the production of red blood cells and blood flow.
Rosemary can be  topically applied to the affected area to soothe the pain and works to unknot tired muscles. It can be taken internally or externally to help with headaches, migraines, menstrual and stomach cramps, as well as kidney pain.
Enhances Brain Function
Rosemary has an affinity for the head and study after study has shown that it helps improve memory performance and quality. It is also known to boost alertness, intelligence, and focus. One possible mechanism for this action is that rosemary extract enhances  the synthesis of nerve growth factor which is vital for nerve tissue.
Depression and anxiety are related to gut health and the fact that Rosemary works well on maintaining good gut health and it’s relationship to the head makes it a wonderful mild anti depressant. 
A study conducted on the anti-depressant effects of rosemary concluded that the herb is effective in improving symptoms of depression. These anti-depressant effects were observed even with repeated administration two weeks later. Furthermore, it may also reduce cortisol (the stress hormone) levels, which helps ease tension in the body.
Rosemary is slightly diuretic in nature, meaning that it can help flush out toxins efficiently during urination. It also breaks up congestion and phlegm, this combined with it’s diuretic qualities makes it a great herb for pitted edema or to help with congestive heart failure. 


Rosemary can be added to teas, tinctures and foods. It goes well with fatty foods like meats, butters, oils or high carb foods like white or sweet potatoes, dark chocolate or even vanilla. Rosemary isn’t like thyme, which bands with flavors, Rosemary demands more attention so it needs to have flavors that blend with it. We love it in soups, roasted veggies, enhanced cooking oils or butters plant based or dairy. A little rosemary goes a long way because it is one of the most resinous herbs. It’s also hearty and you can throw it in the soup pot at the beginning and it doesn’t alter the flavor in the end unlike more delicate herbs like parsley. Many people like to strip the leaves and use the left over stems as skewers for mushrooms or shrimp as it imparts a milder flavor this way. 


In tea blends, I like to put it with either other bold flavors like mint, cinnamon or tulsi or really mild ones like orange or lemon balm.