Rosemary

Posted by Diana van Eyk on January 7th, 2011

Rosemary grows well here in the Kootenays.  A member of the mint family, it is an attractive needled herb with a piney scent. It’s

Photo: Creative Commons, Tonyotter's photostream

a favourite of mine since it symbolizes friendship, which I value highly. Rosemary is drought resistant, so needs very little water and always looks fresh and attractive.

Scientists at the University of Cincinnati say that the scent of rosemary is an effective memory stimulant.  It also helps to relax muscles and eases digestive upsets.

Only harvest as many leaves as you’ll need for cooking, since the dried leaves lose their flavour quickly.  Rosemary tastes best when the leaves are harvested at the time the plant is in bloom. The youngest stems contain the leaves that are the most fragrant.

Rosemary is a common ingredient in French and Italian dishes, and can be used to flavour stews, entrees, soups, and casseroles, and may be added to various dressings. Rosemary can also be added to dishes that feature potatoes, squash, tomatoes, peas and carrots. When used in small amounts, rosemary adds an interesting flavour to cakes, baked apples and biscuits. It can be combined nicely with bay, chives, garlic, lovage, mint, oregano, parsley, sage, savory and thyme.  It has quite a strong, somewhat bitter taste, though, so use it sparingly.