Although rosemary is native to the Mediterranean, it now grows throughout much of the temperate regions in Europe and America. Rosemary has been a prized seasoning and natural medicine for millennia. Part of rosemary's popularity came from the widespread belief that rosemary stimulated and strengthened the memory, a quality for which it is still traditionally used. In ancient Greece, students would place rosemary sprigs in their hair when studying for exams, and mourners would also throw the fragrant herb into the grave of the deceased as a symbol of remembrance. In olde England, rosemary's ability to fortify the memory transformed it into a symbol of fidelity, and it played an important role in the costumes, decorations and gifts used at weddings. Rosemary oil was first extracted in the 14th century, after which it was used to make Queen of Hungary water, a very popular cosmetic used at that time. In the 16th and 17th centuries, rosemary became popular as a digestive aid in apothecaries. Recently, as modern research focuses on the beneficial active components in rosemary, our appreciation for this herb's therapeutic as well as culinary value has been renewed.

 

The wonderful smell of rosemary is often associated with good food and great times. But it could just as easily be associated with good health. Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks. In addition, rosemary has been shown to increase the blood flow to the head and brain, improving concentration. So, the next time you enhance the flavor of some special dish with rosemary, congratulate yourself for a wise as well as delicious choice.

 

 

Whenever possible, choose fresh rosemary over the dried form of the herb since it is far superior in flavor. The springs of fresh rosemary should look vibrantly fresh and should be deep sage green in color, and free from yellow or dark spots.

Even through dried herbs and spices are widely available in supermarkets, explore the local spice stores in your area. Oftentimes, these stores feature an expansion selection of dried herbs and spices that are of superior quality and freshness to those offered in regular markets. Just like with other dried herbs, when purchasing dried rosemary, try to select organically grown herbs since this will give you more assurance that the herbs contain no pesticide residues and have not been irradiated (among other potential adverse effects, irradiating rosemary may lead to a significant decrease in its carotenoid content.)

Fresh rosemary should be stored in the refrigerator either in its original packaging or wrapped in a slightly damp paper towel. You can also place the rosemary sprigs in ice cube trays covered with either water or stock that can be added when preparing soups or stews. Dried rosemary should be kept in a tightly sealed container in a cool, dark and dry place where it will keep fresh for about six months.

 

For some of our favorite recipes, click Recipes.

Tips for preparing rosemary:

Quickly rinse rosemary under cool running water and pat dry. Most recipes call for rosemary leaves, which can be easily removed from the stem. Alternatively, you can add the whole sprig to season soups, stews and meat dishes, then simply remove it before serving.

A few quick serving ideas:

Add fresh rosemary to omelets and frittatas.

Rosemary is a wonderful herb for seasoning chicken and lamb dishes.

Add rosemary to tomato sauces and soups.

Even better than butter……purée fresh rosemary leaves with olive oil and use as a dipping sauce for bread.