A woody Mediterranean shrub that survives thin soil and salt wind by loading its needle-like leaves with aromatic compounds. Those same compounds — carnosic acid and rosmarinic acid among them — make rosemary one of the oldest natural preservatives known, used to keep fat from turning long before anyone could explain why. The verbenone chemotype we use for scent is the gentlest of the rosemary oils, from plants grown at altitude.

Two roles, from two different preparations: the leaf extract protects unsaturated oils from oxidising, and the verbenone oil contributes a soft green note to the soothing cream.

Both certified organic. The leaf extract appears as the natural stabiliser within the rosehip CO₂ ingredient.