Moroccan rosemary (azir): cooking and hair care

Rosemary is a familiar item in Moroccan homes; here is its traditional use, how to use it and the precautions.

Rosemary (إكليل الجبل (أزير))

Rosemary ("azir") grows in the Atlas; it flavours food and is traditionally used as a hair rinse.

How to use: One small spoon in a cup of hot (not boiling) water, 5–10 minutes, then strain. One or two cups a day.

A simple routine with rosemary

• Traditional rinse: steep a handful of dried azir in hot water for 15 minutes, strain, cool, and use to rinse hair after washing.
• Keep it simple: one or two regular steps beat many irregular ones.
• Watch how your skin or hair responds and stop if any irritation appears.

Rosemary, then and now

• In the souks of Fes, Marrakech and Essaouira, the attar (herbalist-grocer) displays herbs, spices and oils in sacks and bottles.
• Rosemary is one of the products Moroccans have known for generations, with ways of using it passed down in families.
• Names vary by region, between Arabic, Amazigh and Darija, but the customs are similar.
• Today the same traditional products come with clear labels and home delivery.

How to add rosemary to your recipes

• Simple infusion: a small spoon in a cup of hot water with a few mint leaves and a little honey, or add it to the teapot.
• Write down the recipe and amount you like so you can repeat the same taste.
• Start with a small amount and try rosemary in one recipe before making it a habit.
• At family gatherings, rosemary can be served with tea or a traditional breakfast.

General precautions

• Moderation first; herbs do not replace a varied diet.
• Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
• Patch-test oils and skin products on a small area; avoid the eyes.
• Store cool and dry, out of reach of children.

General, traditional information only; not medical advice.