Rosemary is a small evergreen shrub native to the Mediterranean region. The majrity of essential oil production, though, happens in Spain, France, and Tunisia. There are primarily three chemotypes of R. officinalis: 1,8 cineole (Tunisia), camphor (Spain), and verbenone (France). The higher the altitute of cultivation, the higher the camphor content (up to 20%); rosemary grown at sea level has little to no camphor instead. The name Rosemary derives from two Latin words: Ros (dew) and Marinus (sea), referrign to a plant that grows near the coast. It has a long history of being used as an aromatic and medicinal herb. The Egyptians loved it and placed it in tombs, starting with the first dynasty. The Greeks and Romans considered it a sacred plant, symbolizing love and death. Greek philosopher Theophrastus and Greek physician Dioscorides recommended using it for stomach and liver problems; Greek physician Hippocrates recommended cooking rosmary with vegetables to overcome liver and spleen disorders, while in the Roman Empire, physician Galen prescribed it for jaundice. The ancients also used to burn it as incense during religious ceremonies or with juniper berries to prevent infections and pury the air. In traditional medicine, Rosemary was regarded as a carminative and considered very effective against headaches and an overall tonic. Today, the oil is used extensively as a fragrance in soaps, cosmetics, perufumes, and detergents.