Rosemary

Description

Rosemary is the dried leaves of the evergreen Rosmarinus officinalis. The slender, slightly curved leaves resemble miniature curved pine needles. Normally hand harvested, the Rosemary plant grows about two to three feet tall and is very hardy as it grows under harsh mountainous conditions.

Did You Know?

The Latin name ‘Ros Maris' means ‘Dew of the Sea', as the plant grows well by the seaside. Legend has it that the Virgin Mary, fleeing from Herod's soldiers, hung her cloak on a Rosemary bush one night. In the morning the white flowers had turned blue under her cloak. From then on, the herb became known as ‘Rose of Mary'. In ancient Greece it was believed that Rosemary fortified the brain and refreshed the memory. Students wore it in their hair during examinations to improve their memory. Associated with remembrance, Rosemary was used at weddings and funerals. Rosemary is believed to grow well in the garden of a happy household. For a refreshing bath add a handful of Rosemary, tied in muslin, to the water. An infusion of Rosemary is said to be calming on the nerves. Rosemary is an antiseptic and works well as a breath freshener.

Origins

The major producers of Rosemary are France and Spain/Portugal, and we buy our Rosemary from Morocco.

Usage

Rosemary adds flavour to fruit salads and jellies.
Sprinkle Rosemary over barbecue coals for an aromatic smoky flavour.
Rosemary makes a fresh and flavoursome marinade for meats and oily fish together with olive oil, garlic and lemon juice.
For duck and other game, serve a rich red wine and orange gravy flavoured with Rosemary.
Rosemary is traditionally used with lamb but also goes well with pork. Its fresh, camphor-like aroma is a good counter-balance to rich or fatty foods.