Rosemary is a plant in the Lamiaceae family of plants. Other plants in this family include chia seeds, basil, marjoram, mint, oregano, sage and thyme. These plants are collectively known as herbs.

Rosemary is rarely linked to food allergy, to date there are no recorded allergens for rosemary by the World Health Organization (WHO), because there have not been enough study into allergic effects from this food. If you are interested in what is needed by the WHO before they add an allergen to their allergen database you can check that out HERE.

Rosemary contains an essential oil called carnosol which has many therapeutic benefits, but can be the cause of contact allergic dermatitis.

Rosemary is a low FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.

Rosemary is a food high in salicylates. Salicylates have the potential to cause worsening of asthma, swelling, itching and hives as well as food intolerance symptoms in people who are sensitive to salicylates.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

Rosemary contains lots of essential oils and can be linked to allergic contact dermatitis, especially those who work with essential oils on a daily basis.

Rosemary is a plant in the Lamiaceae family. Other plants in this family are oregano, basil, thyme, chia seeds, lavender, sage, marjoram and mint.

Note these food lists are not exhaustive, the most up to date information is on the Cross Reactivity Tool.

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