A herb for lovers
 Apr 22nd, 2002
Advantages:
Great smell and flavour
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none
Recommendable:
Yes
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  Mauri
About me:
I'm still here!
Member since:24.07.2000
Reviews:294
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Review rated by 41 Ciao members on average: very helpful 
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When I first moved to this country in the mid-70's rosemary was known but not widely used or at least its use was limited to recipes involving lamb. Whilst its flavour makes it a wonderful herb to use with lamb there are also many other uses it can be put to. Rosemary (Rosmarinus officinalis) from the family Labiatae, is a shrub with short (1.5cm) tough, pointed evergreen leaves similar to pine needles spaced densely on the branches. It flowers in the late spring/summer producing small delicate pale blue flowers growing in clusters. It has a strong pungent odour. As well as the green variety silver and gold striped types also exist. The green variety is the one used medicinally and in cooking.
HISTORY AND MYTHS Rosemary as a long history and has been know to European civilisations for many centuries, it was originally introduced into Britain by the Romans. As a herb it was used to spice food as a remedy for many ailment and as a magical plant used in many rituals and ceremonies.
From the earliest days of Christianity the plant has been associated with the Virgin Mary, the colour of the flowers is supposedly derived from when she threw her blue cloak over a rosemary bush to dry. Many virtues were associated with the herb. It was said to improve memory and it became the symbol for fidelity. The bride at weddings commonly wore it in wreaths; famously Anne of Cleves wore a rosemary wreath when she married Henry VIII.
In religious ceremonies such as funerals it was burnt as incense (an old French name for it was 'Incensier') and sprig of rosemary were distributed amongst the mourners to thrown in to the coffin as it was lowered in to the grave, a practise that can still be found in parts of Wales. More generally it was used to decorate halls and tables for important banquets and as a Christmas decoration. In the early days of brewing before the wide use of hops, rosemary was frequently used to flavour
ales and wines.
IN MAGIC!
(This I'm much more sceptical about but for those out there in Ciaoland or beyond that do think there is something to it, here goes.)
In southern Europe it was also believed that rosemary could ward off evil spirits and provide protection from black magic. It can be placed beneath the bed to protect the sleeper from harm or over the door to protect against intruders and illness. It can also be burnt on charcoal to rid an area of negative energy.
It was often used in incenses to promote love or create lust! It was always believed to aid mental powers and wearing rosemary is supposed to aid the memory and promote clear lucid thought. Powdered leaves wrapped in linen and worn on the person is meant to dispel depression and lighten the mood as well as increasing courage.
Bathing in water infused with rosemary or smelling it is thought to prevent aging. When placed beneath the pillow to ensure good sleep and pleasant dreams.
It also became a custom for rosemary to be burnt in sick rooms or hospitals sometimes with the addition of Juniper berries, to prevent infections and purify the air. CULTIVATION
Rosemary is a native plant to the Mediterranean and is fairly easy to grow. It flourishes when grown near the sea and the name is from the Latin "dew of the sea". Rosemary can be propagated by the division of roots, growing from seeds (this can be slow) or alternatively and the most reliable is to take cuttings. Small side shoots should be taken off about 15cm in the late summer and put in to sand. The plant is happiest in a light sunny location, sheltered from the wind (next to a wall or fence is ideal). It requires dryish soil, which can be poor in nutrients as long as lime is present and it is well drained. If grown in chalky soil you might find the plants are smaller but it is said that they can be more fragrant.
The leaves can be picked at any time in the year but they tend to be best for flavour and aroma when the plant is flowering. ROSEMARY OIL- CONSTITUENTS AND PRODUCTION
The main active ingredient of Rosemary is a volatile oil, which consists of Borneol, camphor (present in both odour and taste), bornyl acetate amongst other esters, Flavonoids, Rosmarinic acid and other phenolic acid. The oil of Rosemary can be distilled from the flowering tops of the plant but inferior version, cheaper to produce, can be obtained from the stem and leaves. Nearly all the commercial oil is from the stem and leaves of the wild plant before it flowers. From 50kg of the flowering tops 300g of the oil can usually be obtained. The main producers are France, Spain, Japan, and Dalamatia.
USES IN MEDICINE- TRADITIONAL REMEDIES
In history infusion of Rosemary was often prescribed for treatment of 'weakness of the brain'. I'm not quite sure what this condition entails or whether it was effective or not! Rosemary has been found to have anti-spasmodic, anti-depressive and anti-bacterial properties. It can act as a circulatory and nervine stimulant, which has a calming affect on the digestion and reduces tension and the effects of stress.
In external use it can ease muscular pains and strains, sciatica and neuralgia. It is also claimed that rosemary stimulates the circulation in the scalp and thus could be a treatment for baldness.
A simple infusion can be prepared by pouring a cup of boiling water on to 2 teaspoonfuls of the dried herb, which is then left in a sealed container for 10-15min. The oil can be added to liniments as a fragrant stimulant. A preparation known as Hungary water (first invented for a Queen of Hungary) when used externally by rubbing in is said to stimulate the vitality of paralysed limbs.
Rosemary Wine can also be taken in small amounts as a cordial for treatment of heart palpitations. Rosemary is not recommended in medicinal preparations during pregnancy or breast-feeding, although use in cooking is considered safe. Persons with high blood pressure, epilepsy, chronic ulcers, or colitis, should also avoid taking rosemary internally for medicinal purposes.
Caution should be used in cases of hypertension and as when dealing with all serious medical conditions medical advice should be sought before trying any remedies. Rosemary is also a common ingredient in shampoos and conditioners, and mixed with borax it is supposed to promote hair growth by stimulating the hair-bulbs to create renewed activity and preventing premature baldness. It is also and effective remedy for preventing scurf and dandruff.
IN COOKING Rosemary gives a strong fragrant fresh flavour and fragrance to food. It can be used to spice most kinds of meat but particularly Poultry and Lamb. It can also be used to impart a wonderful flavour to roast potatoes and chips. I often use it when roasting vegetables along with bay leaves and garlic. If you want to add a stronger taste to tomato sauces especially those containing meat rosemary is the perfect herb. One thing I would advise is to ties the fresh rosemary sprig with some cotton to prevent all the leaves being shed in to the sauce when cooking, otherwise you'll spend ages picking out all the individual leaves. Dried rosemary leaves can be easily crumbled and are an excellent alternative to thyme. Try it out in soups, casseroles and stews.
I thought I'd end the opinion by including a few tried and tested recipes that include rosemary as a main flavouring.
*SKEWERS OF LAMB WITH ROSEMARY AND OTHER HERBS ½ leg of lamb boned
½ medium onion
1 clove of Garlic
6 sprigs of Lemon Thyme
6 Sprigs of Marjoram
3 Sprigs of Lovage
3 Sprigs of Rosemary
3 Sprigs of Parsley
4 Tablespoons of Olive Oil
4 tablespoons of Red Wine
Prepare the meat into 2.5cm cubes and place them in a bowl. Peel the onion, slice thinly and mix with the lamb. Stir in the crushed and peeled garlic
Pick the herb leaves off the branches and finely chop. Mix with the meat. Stir in the oil and wine and leave for 4 hours or overnight.
Thread the pieces of meat on to skewers. Cook over and open fire or grill. Use the remaining marinade for basting. If you have rosemary left over, burn some sprigs under the skewers and use a branch as a basting brush. Serve immediately with rice or salad.
*ROSEMARY CHICKEN Serves 4
1.5 kg chicken quartered or 4 chicken breasts
50 ml butter
50ml Olive oil
100 ml diced onion
1 small clove of crushed garlic,
30 ml flour
5 ml dried rosemary leaves
150 ml dry white table wine
200 ml light cream
Salt & Pepper
Heat oven to 220C
Heat butter and oil in heavy roasting tray. Wash chicken pieces and dry. Season the chicken with salt and pepper.
Add to the tray and brown well all round in butter and oil, once this is done remove the pieces from the tray and set them aside. Now add the onion and garlic to the tray and fry in the left over juices until the onion is tender, do not burn the garlic. Sprinkle in the flour and rosemary and stir, remove from the heat and add the wine stirring all the time.
Replace the chicken in the tray and cover the tray with silver foil then cook in the oven turning the pieces occasionally for 45 min or until chicken is tender and the juices are running clear. Remove the tray from the oven and place the chicken on a hot serving dish. To the tray add the cream and heat up to boiling point and then pour over the chicken and serve. Accompany with rice or potatoes Thanks for reading and rating this opinion
© Mauri 2002
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04.07.2003 21:01
Excellent op. Chris x
30.04.2002 20:51
good op :) ma x.
27.04.2002 17:48
An excellently researched, well-structured & balanced opinion giving a wealth of key facts in a clear, concise, interesting manner. All the important points - such as different uses for the herb; its history; when to be carfeul using it medicinally; sample recipes etc - were nicely done. An enjoyable read & thanks for the effort you've put into producing it! Jeanette