Rosemary Whiskey makes a super summer time thirst quencher.

There's rosemary, that's for remembrance.

- Shakespeare's Hamlet to Ophelia

If your name is Rosemarie, it may be a variation of rosemary, a garden herb, and native to the Mediterranean area. Rosemary is a member of the mint family and is related to other herbs like basil, marjoram and oregano.

Its botanical name, Rosmarinus officinal, meaning dew of the sea, is perhaps linked to the fact that the herb is usually found growing by the sea.

As an evergreen, some rosemary plants grow extra tall but standard varieties are usually around three feet and bushy. Rosemary's small, grey-green leaves resemble pine needles and carry a bittersweet, lemony, slightly piney flavour. The versatile aromatic rosemary adds distinctive flavour to several dishes from soups, salads, vegetables, fish, eggs, dressings, desserts and meats, particularly lamb.

Besides culinary preparations, rosemary is also used for medicinal purposes and to scent cosmetics and perfumes, in insect repellents, for hair rinses and dyes. Researchers at Rutgers University in New Jersey patented a food preservative derived from rosemary called rosmaridiphenol. It is a very stable antioxidant useful in cosmetics and plastic food packaging.

Greeks and Romans

Rosemary can add a spark to recipes but with few calories.

Historically, the use of rosemary dates back to 500 BC when it was used as a culinary and medicinal herb by the ancient Greeks and Romans. The stories associated with rosemary are many. For example, it was believed that if rosemary bush grew vigorously in a family's garden, it meant the woman heads the house. Many rosemary trees have been pruned low by humiliated husbands. Students wore sprigs of rosemary to help their memory and rosemary garlands were common at examination time.

Another story is that the white flower of the rosemary changed to blue when the Virgin Mary hung her cloak on a bush while fleeing from Herod's soldiers with the Christ child. Rosemary is believed to provide protection against evil spirits. In the Middle Ages, sprigs of rosemary were placed under pillows to ward off demons and to prevent bad dreams. Besides superstitions and legends associated with rosemary, it is best known as a symbol of remembrance and friendship.

Healing properties

Herbalists rely on rosemary for its healing properties. It forms a highly recommended infusion of leaves which serve as a tonic, astringent, stomachic and expectorant. It is used to treat headache, muscle spasm and depression.

The oil of rosemary is used externally for the treatment of sores, eczema, rashes, bruises and rheumatism. The volatile oil in the leaves and flowers is responsible for its healing properties. The oil forms part of liniments and rubs. The oil, which has some antibacterial effects, has been officially listed in the US Pharmacopoeia. During World War II, rosemary leaves were mixed with juniper berries and burned in the hospitals to kill germs.

How does a herb with strong medicinal properties work in the kitchen? It is well-known that people began cooking with rosemary and other herbs in the early Middle Ages and was widely used among European nobility. Later, it became popular among Italians who used it in both savoury and sweet dishes. In France, especially in Provence, rosemary tisane was served at the end of a meal to aid digestion.

Culinary uses

It is for culinary purposes that rosemary is well known. When used as a seasoning, the herb gives off strong and subtle qualities. Its pungency lies between hints of mint and ginger. Rosemary is known to enhance the unique flavours of spinach, tomatoes, cheese, eggs and mushrooms. Rosemary's robust flavour adds a delectable taste to soups, marinades, salad dressings, bouquet garnis and cream sauces. Both the leaves and the flowers can be used for cooking and garnishing.

Writing in Saveur, in a series celebrating everyday herbs, Kathleen Brennan highlights the versatility of rosemary in cooking. She relishes the use of rosemary as a stuffing for chicken or tied around the loins of pork or veal. Also delectable is a bunch of rosemary dipped in olive oil and brushed on to fish. Bare stems of rosemary may also be used as skewers for fish, meat or vegetables or they may be thrown on to burning charcoal when grilling. Brennan uses the leaves by crushing or chopping them to release flavour when tossed in with new potatoes and olive oil before roasting. The leaves may be added to orange slices marinated in red wine.

Storage

For best keeping, store fresh rosemary in a plastic bag or in a glass of water in the refrigerator. To dry your own rosemary, hang fresh sprigs in a warm, dry place. Be sure to strip off the leaves before storing. This is easily done after the sprigs are dry by putting them in a plastic bag and rubbing them off the stem. Store in an airtight container, in a cool, dry place away from light to preserve freshness and flavour.

Preservative

The extract of rosemary is a natural preservative. Through research at Rutgers University, a patent has been developed for a process to produce an extract of rosemary which is effective with better stability at higher temperatures compared to preservatives BHT and BHA. As such, the rosemary extract is a useful antioxidant for fried foods.

Home-grown

Most commercially used, dried rosemary today comes from Spain, France and Morocco. However, it is easy to grow your own in tropical climates. You may even grow rosemary in containers and most soils are suited to its growth. Fertilisers can be used to improve soil that may not be very rich. It is recommended to use porous containers through which the water can run and prevent the root from rotting. Watering should be regular as the rosemary plant can dry out easily.

An attractive evergreen herb, rosemary can be used ornamentally and its symbolism for friendship makes it a unique herb.

Add sage, rosemary, oregano and other dry seasonings to flavour your steak fajitas. - MCT Photos

Skewered Rosemary Shrimp

6 rosemary branches

4 large shrimp, with shell

Olive oil

Salt

Method

Soak rosemary branches in water for 4 hours. Strip off most of the leaves leaving about 2" of leaves at the tip. Place shrimps on a skewer, brush with olive oil, season with salt and grill over hot fire 3-5 minutes per side.

CHEF'S TIPS

✓ When baking, add 1 tablespoon of rosemary to each loaf.

✓ Make your own herb butter by combining 2 teaspoons of rosemary with 1/2 cup of softened unsalted butter.

✓ Add rosemary to fruit salads without sugar.

✓ For extra aromatics when grilling, add a handful of rosemary to the coals during the last 5-10 minutes of cooking.

✓ Substitute rosemary for mint in a mint jelly recipe.

✓ Use with pot roasts, poultry and lamb.

Source: Rodale's Illustrated Encyclopaedia of Herbs