(Rosmarinus officinalis)
The Basics:
Native to Spain and the Mediterranean, culinary rosemary is a hardy shrub that produces small, thin leaves. Dark green on top and silver underneath, these leaves bring a piney, earthy flavor to all kinds of dishes and are essential to have on hand in the kitchen. There are many varietals of rosemary with different colors of blossoms—everything from dark indigo to pink to white, so you are sure to find a rosemary plant that will nicely complement your garden.
Planting Instructions:
Rosemary plants generate most easily from cuttings. To start a new plant, take a three inch cutting, remove the leaves from the lower end of the stem, and place stems in small seeding pots filled with peat moss. Keep plants moist, and place them in indirect sunlight. When roots develop in three to four weeks, rosemary seedlings can be replanted out of doors in loose, slightly alkaline soil that gets plenty of sun.
Fun Facts:
The Greeks believed that rosemary helped with memorization. When studying for exams, Greek students would weave rosemary branches into their hair in hopes that it would help them remember all they had learned.
Nutritional Properties:
Tied to the belief that rosemary helped the memory, the Greeks believed that rosemary was also a cure for headaches. Rosemary was steeped in hot water to create a tea that could be used to stop head pain. Today, we know that rosemary is a good source of iron and calcium.
How to Use:
Rosemary is a versatile herb that can be used in all kinds of dishes. A favorite seasoning for steak, poultry, and even salmon, rosemary can also feature prominently in homemade breads and rolls. Sprinkled with a bit of sea salt, these baked goods are a delicious and savory accompaniment to holiday meals. Though rosemary is, perhaps, more closely associated with the flavors of autumn and winter, it can be a hit in warmer weather, too. Try our recipe for rosemary-pistachio ice cream, and see just how summery and delicious rosemary can be.
