all about spices and herbs

Synonyms: Romero, alecrim
Forms of use: Leaves, fresh, and dried
Origin: rosemary is native to the Mediterranean region where it grows wild even today. It is cultivated in Spain, France, North Africa and the United States. Rosemary likes sun and does not like too much water. The more intense the sunshine, the better the aroma.
Aroma: The taste of rosemary is resiny and spicy. Fresh rosemary is very aromatic. If dried, its taste is slightly bitter and acrid and should be used sparingly.
Use: rosemary is a classic spice of Mediterranean cuisine. However, it is used in Central European cuisines as well to season lamb, game, pork and poultry. It goes well with fruits and vegetables like tomatoes, pumpkins, zucchini as well as with string beans, potatoes and legumes.
Buying/storing: Rosemary is available either fresh or dried in every supermarket. Fresh rosemary twigs should be wrapped in a moist towel and put in a bag in the refrigerator. If you intend to store them for more than 1 week, however, freeze them. Dried rosemary should be kept in an airtight container in a dark, cool place.
Properties: Rosemary is an evergreen plant which is not frost-resistant. It can grow up to 5 feet high, but it is usually merely a knee-high bush. The narrow, blue-green leaves smell like resin and are shaped like fir needles. Rosemary has little lilac blossoms. The taste and aroma are affected by its essential oils, tannin, bitter substances, resins, flavonoides and saponins.
Mythology: Rosemary was regarded as a holy herb by the ancient Egyptians, Greeks and Romans. It was a symbol of fidelity and was supposed to improve memory and thus symbolized the constancy of lovers. In ancient Greece, students wore wreaths of rosemary to support their ability to learn. Rosemary was said to chase away ghosts. It was burnt in invalids’rooms to clear the air. During the Plague, people wore sachets filled with rosemary around their necks to ward off infection.
Medicinal Use: rosemary balances nerves and blood circulation, relieves exhaustion, stomach aches and headaches, soothes rheumatism, neuritis and cramps, and stimulates bile and digestive juice production.

Did you know….
“Ros”and “marinus”means, respectively, “dew”and “sea”in Latin. Rosemary is devoted to the goddess of love and beauty. Aphrodite, and was regarded as a symbol of fertility. A twig of rosemary was placed in cradles and worn as a wedding wreath. Courting couples planted a rosemary twig in hopes of a long and happy marriage.

Tips for cooking:
Rosemary should be added to dishes early. Remove the twigs before serving. Fresh rosemary twigs can be used as skewers to pierce meat and vegetables for kebabs. Rosemary goes well with garlic and thyme.