Rosemary has narrow, pointed leaves with a grassy green top and silver underside. The flavour is highly aromatic, reminiscent of sweet pine with a clear, woody twist.
Rosemary is more often infused into food rather than eaten. It merges lovingly with olive oil, garlic, lemon, bread, cheese, potatoes, sausages, seafood and red meats. It can be used in stuffing, stocks, and vegetable dishes such as mushroom, asparagus, or tomato recipes.
Rosemary is a traditional stimulant for circulation and the brain. It works to warm up cold conditions and will improve brain functions such as memory, attention and problem solving.
Rosemary is a hardy herb that will retain its freshness in the fridge, where it should be stored in the original punnet. It can be dried for storage by placing the stalks on a plate and keeping in a cool, dry, dark place for a few days. Alternatively, bundle and tie the stalks and hang them. It can also be frozen by placing in a zip-lock bag as is. Seal and freeze overnight.
Culture and History
Rosemary is native to the Mediterranean and has a rich history of use. It has been used for food, medicine, and cosmetics. It has a long association with memory and remembrance, which has become relevant symbolically as well as physically. Recent university studies have started to reveal the chemistry behind its effect on memory.