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Rosemary, Rosmarinus officinal is, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs, and is one of two species in the genus Rosmarinus. The name rosemary derives from the Latin name rosmarinus, derived from dew (ros) and sea (marinus), or dew of the sea[2] because in many locations it needs no water other than the humidity carried by the sea breeze to live. The plant is also sometimes called Anthos, from the ancient Greek word meaning flower. [3] Rosemary is used as a decorative plant in gardens and has many culinary and medical uses. The plant is said to improve the memory and is used as a symbol of remembrance, especially in Australia and New Zealand to commemorate ANZAC Day. The leaves are used to flavor various foods, like stuffings and roast meats. Rosemary contains the antioxidants carnosic acid and rosmarinic acid, and other bioactive compounds including camphor, caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol, and rosmanol. Some of these may be useful in preventing or treating cancers, strokes and Alzheimers Disease.