Rosemary: "The Herb of Remembrance"

The word rosemary comes from a Latin word that means “dew of the sea.” This was derived in ancient times in Italy because rosemary grew wild on the Italian coast. Rosemary is one of the oldest herbs on record, dating back as far as the 5th century B.C. Ancient Greeks knew rosemary as the herb of remembrance. It was thought that this herb was good for one’s memory. During the middle Ages, rosemary was used freely in cooking to help disguise the taste of poor food.

Rosemary is well known in the culinary world. It goes well with lamb, fish, chicken, and beef. It is a great enhancer in soups, stews, and salads. In fact the bloom from rosemary adds a delightful blue color to salads. Rosemary also is good accent in sauces such as bordelaise and demi-glace. According to Sous Chef Willie Etheridge of the Duke Mansion, a rosemary and juniper berry marinade goes great with salmon. Executive Chef John Morey, of Charlotte, NC, has created a ‘rosemary rub’ that he uses on chicken and beef. Personally, I have used this rub and was very satisfied with the greeting that it gave my grilled chicken. Rosemary stalks or stems are great as skewers. Simply strip the leaves off and maneuver the stem through your meat and vegetables.

Rosemary is known as an antibiotic for stress, headaches, and joint pain. A tea can be made by steeping two tablespoon of fresh rosemary (one tablespoon of dried) to eight ounces of hot water. Let it steep for ten minutes, strain, and remove. Word of caution to those pregnant; do not take in large doses. Rosemary has also been used as a memory stimulant. Ancient Greeks would walk around with rosemary sprigs in the hair to stimulate their memory. Hmm, maybe the next time that I have to take my driver's license exam I might walk in with a sprig of rosemary behind my ear!

Rosemary is not hard to grow. It prefers full sun with a well-drained soil. It does not like to stay constantly moist. It can become drought tolerant after it roots have established itself in the ground. Rosemary cannot with stand long extended periods of frigid cold weather. Some people plant their rosemary in containers so that they can bring them inside in the winter. When doing this place plant in the sunniest spot in the house. Do not over water or root rot can occur. Rosemary can reach a height of six feet and responds well to pruning. There is a variety of rosemary called ‘prostrata’ that is low growing in habit and would work well in rock gardens or creeping down a retaining wall. The leaves of rosemary are short and resinous. You will notice the stickiness if you cut sprigs with you bare hands. This isn’t necessarily a bad thing. Just brushing up against the plant with your clothes enables you to smell rosemary throughout your day.

Drying rosemary is easy. Simply cut several sprigs and bundle them together and hang in a dry area for about two weeks. Then strip the leaves from the stems and store in a reseal able plastic bag.

There are not many insects that bother rosemary. The only insect that I have experienced is the whitefly. If not controlled, it will give the leaves a molted appearance. The best remedy that I have found for the whiteflies is using aromatic cedar chips mixed with my regular mulch around the plants. If the infestation is bad, I would also suggest spraying with an insecticidal soap. A good naturaly deterrant is 'Insects GoAway!' which can be found at I Must Garden. As always, thoroughly wash your herbs and vegetables before using.

Rosemary sprigs can be used to repel moths when placed among stored sheets or other linens. Lastly, toss a sprig of rosemary into the fireplace to burn as incense.