Rosemary
Rosemary, native to the Mediterranean region, but now growing in most temperate areas of Europe and the Americas, is a member of the family Lamiaceae, which includes mint and many other herbs. Its taste does not resemble mint, but is warm yet bitter and more astringent. The name originates from 2 sources: Latin for dew (ros) and sea (marinus), to form “dew of the sea;” the Virgin Mary is said to have spread her blue cloak over a white-blossomed bush when she was resting and the flowers turned blue, resulting in the shrub being named Rose of Mary.
It has white, blue or purple flowers and is drought and pest resistant. As an evergreen, It is available all year and has been known to flower as early as February and as late as December.
The perennial woody herb is in the genus Rosmarinus officinalis..
Rosemary is prevalent in traditional Italian cooking and also in traditional Indian medicine where its flower and leaf extracts and oils are widely used for medical disorders.
In ancient Greece, students tucked sprigs of rosemary in their hair to aid in studying, due to the herb’s reputation as a memory enhancer. In studies, it has been shown to increase circulation to the head and brain, improving concentration.
In England, rosemary’s ability to improve the memory transformed it into a symbol of fidelity and it was widely used as a hair wreath for brides, and in decorations, costumes, and gifts at weddings.
Rosemary oil was first extracted in the Middle Ages when it was used to make a cosmetic water for the Queen of Hungary.
Rosemary became popular as a digestive aid in the 16th and 17th centuries.
While the herb itself is beneficial to ingest, avoid ingesting rosemary oil. Even small amounts can cause stomach, kidney and intestinal problems and large amounts are poisonous. It is used as a food preservative due to its antibacterial properties.
Rosemary has numerous phytochemicals, including rosmarinic acid, camphor, caffeic acid, ursolic acid, betulinic acid, and the antioxidants carnosic acid and carnosol and Vitamin A (carotenoid). As a result, rosemary stimulates the immune system, increases circulation and improves digestion. The antiinflammatory compounds carnosic acid and carnosol may reduce the severity of asthma problems, as well as pain in muscles, blood vessels and joints caused by arthritis. In addition, rosemary has a reputation for improving mood, relieving pain by reducing muscle cramping, detoxifying the body through the liver, preventing premature aging (antioxidants) and healing skin conditions.
Rosemary has lowered cirrhosis levels and healing times of the liver, one of the slowest organs to heal.
Studies have proved its cancer fighting abilities, orally and topically.
Large doses, though, can cause intestinal irritation and have abortifacient effects.
In the teaspoon amounts usually added to flavor foods, rosemary provides little nutritional value, but regular addition of the leaves to food will promote accumulated benefits from its compounds.
Sometimes rosemary is applied as an essential oil directly to the skin.
Organic dried rosemary should be used to avoid pesticides and the effets of irradiation which may significantly reduce its phytochemical load.
Rinse rosemary under cool running water and pat dry. It should be stored in the refrigerator in its original packaging or wrapped in a slightly damp paper towel. Rosemary leaves can be stored in ice cube trays covered with water or stock that can be added when cooking soups or stews.
Most recipes call for rosemary leaves, which can be removed from the stem, but whole sprigs can be added to soups, stews and other dishes and then removed prior to serving.
Dried rosemary should be kept in a tightly sealed container in a cool, dark, dry place where it will stay fresh for six months.
Two excellent uses of rosemary follow:
~Breath Freshener
Rosemary’s antibacterial properties freshen breath and improve oral health. Steep a teaspoon of rosemary leaves in a cup of hot water for 10 minutes. Gargle or swish the water in your mouth.
~Dipping sauce
Puree fresh rosemary leaves with olive oil and use as a dip for vegetables or bread.
As an aside, a British tv mystery series titled “Rosemary and Thyme” ran from 2003 to 2007. Its theme was murder mysteries in the setting of professional gardening jobs. It was created by a man to entertain his wife, who was an avid gardener. So an ancient herb became a TV star.
In the winter, many stores sell rosemary bushes trimmed into a small tree. They smell delicious in your kitchen and with their drought resistance, they may even survive the heat in your home if you don’t overwater them.
Rosemary, native to the Mediterranean region, but now growing in most temperate areas of Europe and the Americas, is a member of the family Lamiaceae, which includes mint and many other herbs. Its taste does not resemble mint, but is warm yet bitter and more astringent. The name originates from 2 sources: Latin for dew (ros) and sea (marinus), to form “dew of the sea;” the Virgin Mary is said to have spread her blue cloak over a white-blossomed bush when she was resting and the flowers turned blue, resulting in the shrub being named Rose of Mary.
It has white, blue or purple flowers and is drought and pest resistant. As an evergreen, It is available all year and has been known to flower as early as February and as late as December.
The perennial woody herb is in the genus Rosmarinus officinalis..
Rosemary is prevalent in traditional Italian cooking and also in traditional Indian medicine where its flower and leaf extracts and oils are widely used for medical disorders.
In ancient Greece, students tucked sprigs of rosemary in their hair to aid in studying, due to the herb’s reputation as a memory enhancer. In studies, it has been shown to increase circulation to the head and brain, improving concentration.
In England, rosemary’s ability to improve the memory transformed it into a symbol of fidelity and it was widely used as a hair wreath for brides, and in decorations, costumes, and gifts at weddings.
Rosemary oil was first extracted in the Middle Ages when it was used to make a cosmetic water for the Queen of Hungary.
Rosemary became popular as a digestive aid in the 16th and 17th centuries.
While the herb itself is beneficial to ingest, avoid ingesting rosemary oil. Even small amounts can cause stomach, kidney and intestinal problems and large amounts are poisonous. It is used as a food preservative due to its antibacterial properties.
Rosemary has numerous phytochemicals, including rosmarinic acid, camphor, caffeic acid, ursolic acid, betulinic acid, and the antioxidants carnosic acid and carnosol and Vitamin A (carotenoid). As a result, rosemary stimulates the immune system, increases circulation and improves digestion. The antiinflammatory compounds carnosic acid and carnosol may reduce the severity of asthma problems, as well as pain in muscles, blood vessels and joints caused by arthritis. In addition, rosemary has a reputation for improving mood, relieving pain by reducing muscle cramping, detoxifying the body through the liver, preventing premature aging (antioxidants) and healing skin conditions.
Rosemary has lowered cirrhosis levels and healing times of the liver, one of the slowest organs to heal.
Studies have proved its cancer fighting abilities, orally and topically.
Large doses, though, can cause intestinal irritation and have abortifacient effects.
In the teaspoon amounts usually added to flavor foods, rosemary provides little nutritional value, but regular addition of the leaves to food will promote accumulated benefits from its compounds.
Sometimes rosemary is applied as an essential oil directly to the skin.
Organic dried rosemary should be used to avoid pesticides and the effets of irradiation which may significantly reduce its phytochemical load.
Rinse rosemary under cool running water and pat dry. It should be stored in the refrigerator in its original packaging or wrapped in a slightly damp paper towel. Rosemary leaves can be stored in ice cube trays covered with water or stock that can be added when cooking soups or stews.
Most recipes call for rosemary leaves, which can be removed from the stem, but whole sprigs can be added to soups, stews and other dishes and then removed prior to serving.
Dried rosemary should be kept in a tightly sealed container in a cool, dark, dry place where it will stay fresh for six months.
Two excellent uses of rosemary follow:
~Breath Freshener
Rosemary’s antibacterial properties freshen breath and improve oral health. Steep a teaspoon of rosemary leaves in a cup of hot water for 10 minutes. Gargle or swish the water in your mouth.
~Dipping sauce
Puree fresh rosemary leaves with olive oil and use as a dip for vegetables or bread.
As an aside, a British tv mystery series titled “Rosemary and Thyme” ran from 2003 to 2007. Its theme was murder mysteries in the setting of professional gardening jobs. It was created by a man to entertain his wife, who was an avid gardener. So an ancient herb became a TV star.
In the winter, many stores sell rosemary bushes trimmed into a small tree. They smell delicious in your kitchen and with their drought resistance, they may even survive the heat in your home if you don’t overwater them.
