Rosemary, a widely used culinary herb, and rosemary oil are derived from the evergreen shrub Rosmarinus officinalis. Most rosemary oil is produced by steam distillation of the flowering tops, and is primarily composed of a mixture of monoterpenes including alpha-pinene, 1,8 cineole, and camphene as well as ketones including camphor, and the alcohol borneol. Compounds found in rosemary include carnosic acid, carnosol, and rosmarinic acid. As a pesticide, it is primarily used as a repellent. Due to its use as a food, there is no notable concern as to its safety.