Does anyone else do eDigital research online? Please get in touch. Anyone know how to fix a broken...
Does anyone else do eDigital research online? Please get in touch. Anyone know how to fix a broken lens for a semi-manual Ricoh SLR? I sweat over Simon Scharma and nobody reads it; you all prefer my Lemon cake review!
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~~ Rosimarinus Officinialis A member of the Labiate family, this is a woody herb originating in the Mediterranean. The leaves are valued for flavouring food, as well as for their medicinal qualities. It is fragrant, but with a pungent and slightly bitter aroma.
~~ Culinary Use In cookery, use sparingly in lamb, duck, chicken, sausage and seafood dishes. It also accompanies potatoes and root vegetables, as well as adding flavour to soups and casseroles. It is used in marinades and for stuffing with roast meat - see recipe below.
It may be used dry or fresh, but chop finely beforehand. It can be used as part of a bouquet garni, or if you add a whole sprig to your casserole, remember to remove it before serving, as it has quite a woody texture!
It is also a consituent of Vermouth, which is a white wine flavoured with aromatic herbs to stimulate the appetite.
~~Rosemary flavoured Oil Place 5 generous sprigs of rosemary in 1 pint of olive oil in a saucepan and warm through gently. (Do not allow to smoke). Leave to cool, then pour into a bottle with tight fitting cap. Use within one week, good for salad dressings, etc and as a gift.
~~ Traditional Remedy It is traditionally believed to strengthen the memory and consquently became an emblem of remembrance and fidelity. It also has a slightly antiseptic quality, and is a consitutent of tonics and linaments. To this end, it is also used in toiletry products. It is also distilled Distilled to produce the essential oil, of which borneol (camphor compound) is a constituent.
~~ Identificationand Botanical Details Native to mediterranean region, but commonly grown in gardens in Europe and the United States. There is a saying, 'Where rosemary thrives the mistress is the master'.
The central main stem grows to 1m in height, with linear leaves like pine needels approx 1 cm long. These leaves are dark green and shiny, with a whitish underneath.
It is a Labinate (a botanical term, meaning that it has opposite leaves and a square stalk). The flowers are pale blue.
The Lamiaceae is a large family, consisting of may comon herbs, all with paired and opposite simple leaves. The family also includeds thyme, basil, marjoram, lavender, hyssop and mint.
~~ Cultivation It prefers well drained soil in a sheltered, sunny position. Propogation may be by cuttings - cut in Spring, or by root division in Autumn. It is necessary to protect the young seedlings from frost in this country.
To harvest the herb, pick fresh sprigs as and when they are required, or cut shoots for drying in the summer months. It will make an attractives shrub if the shoots are trimmed - do not cut back the woody stems, or it will not regrow. It is also attractive to bees.
~~ Recipe: Lamb Cutlets with Marinade To make the marinade: 3 tablespoons olive oil, 2 large sprigs of chopped rosemary (fresh or dried), juice of 1 lemon, 3 cloves of garlic, salt and pepper to taste. Trim excess fat from chops, mix oil, herbs,lemon juice and garlic together and season. Pour mix over meat in a shallow dish and leave for 30 minutes. Blot off excess and grill for 10 minutes on either side.
~~ Further info Green Gardening, Sue Spielberg (National Trust, 2001) www.mediterraneangardensociety.org
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We have several pots of this in the garden, it's not looking too healthy at the moment though.
Marans 28.01.2006 10:25
Well written, but I couldn't see anything about your own experience growing this. It's more fun to see what other people do. I can read all the how to bits in a book. Emma x.
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