Botanical name: Rosmarinus officinalis

Family: Lamiaceae

Harvested: Europe - Tunisia

Parts used: flowering stems

Extraction method: steam distillation

Major components of the oil: rosmarinic ac., carnosic ac., alpha and beta-pinene, borneol, bornyl acetate, camphor, camphene, 1,8-cineole, limonene (with figures)

The variety and quantity of components in Rosemary oil explain the large number of domestic uses made of this plant.

A strong antioxidant power of the rosmarinic and carnosic acids makes it a widely used natural preservative of food preparations .

This oil also has strong properties as an antiseptic, insecticide, and insect repellent.

Camphor and other biologically active compounds also make it a component for massage oils that promote blood circulation.

The Ant and Cockroach Formula