Rosemary
(Rosmarinus officinalis)
Description
The evergreen rosemary bush has woody stems that can grow to be 2 metres high, and likes the blazing heat and dryness of the Mediterranean coast. The name comes from the Latin rosmarinus, which is made up of ros (dew) and marinus (belonging to the sea), hence “dew of the sea”. The bushy plant has needle-shaped leaves that are dark green on top and a felty grey-green on the underside. The lilac-blue flowers bloom in a wreath on the branched smaller stems.
After harvesting, the rosemary leaves look like little greenish pine needles. Both the whole dried leaves and ground rosemary are used for cooking.
Origin
This herb, which belongs to the mint family, was already noted in the area around the Mediterranean Sea 500 years BC. Now it grows mostly in Europe and the United States.
A legend among Christians is that the colour of the flowers changed from white to light blue when Mary placed her cloak over a hedge of rosemary to dry.
The ancient Greeks associated the strong flavour with love, and used rosemary for weddings. The Greeks also believed that rosemary strengthens the mind and freshens the memory, and therefore put a sprig of rosemary in their hair when they had exams.
Did you know?
A few leaves of rosemary amongst the barbecue coals gives a wonderful aromatic smell.
Rosemary also plays an important role in the cosmetics industry because of its pleasant smell.
Consumption of rosemary during pregnancy is contraindicated, because it affects the menstrual cycle.
Quality
The taste is best when using whole “needles”. Due to their use, these are available in smaller pieces.
Uses
Rosemary is a very versatile herb. It can be used to season meat, fish, salads and sauces. The dried leaves are often used in soups and mashed potatoes, due to their flavour. They are removed before serving, much like bay leaves. Rosemary goes well with grilled dishes and baked potatoes. Rosemary should be used in moderation due to its strong flavour. It can therefore also be cooked with the food.