I’m not sure if it’s because we had a relatively mild winter or the generous spring rainfall, but my rosemary plant has never looked better. Several years ago, when I lost one to a very cold and snowy January, I added this replacement to my herb garden. At the time, it was barely the size of a celery stalk. This spring, I was rewarded with sprays of tiny blue flowers and dozens of fragrant branches.
Rosemary is a Mediterranean native and a member of the mint family that prefers consistent warmth and sunshine. Some cultivars form low, trailing mats, while others can grow into huge shrubs, like mine. Its woody stems sport slender evergreen leaves and blue blossoms. Food historians claim its name is from the Latin words for dew (ros) and sea (marinus). Greek legend describes Aphrodite’s shoulders draped with rosemary as she is born from the sea.
Like so many ancient plants, rosemary was considered a medicinal herb before it was used in culinary applications. For centuries, rosemary has been associated with focus and mental sharpness. Scholars in ancient Greece wore garlands of rosemary on their heads to help their memory during exams. Charlemagne directed his gardeners to cultivate rosemary in his garden, and Napoleon’s cologne featured essence of rosemary.
Rosemary oil is useful as a salve and antibacterial agent, and there are claims it will stimulate hair growth if applied to the scalp. A tincture or tea made from rosemary can serve as an astringent and digestive tonic. Featured widely in myth and folklore, rosemary is mentioned in five of Shakespeare’s plays. A sprig of rosemary was often placed in the hands of the deceased at a funeral as a symbol of remembrance.
As for rosemary on the menu, there are so many ways to add the lemony, piney scent of its leaves and complex flavor profile to a variety of dishes. This herb is one that is best used fresh, as the dried version can be too strong. The easiest rosemary recipe is seen in the photo, where a sprig holds a whole strawberry at its base to garnish a mimosa cocktail. The flavor effect is subtle, and the strawberry becomes a delicious treat at the bottom of the glass.
The woody stems of rosemary are an excellent replacement for metal or bamboo kebob skewers. You can thread them with marinated shrimp or chicken pieces to impart interesting flavor notes to your grilled dishes. The same is true for softer vegetables such as tomatoes, mushrooms and peppers. Sprigs of rosemary can be placed inside a chicken or beneath a pork tenderloin before roasting; it will flavor the flesh and add interest to pan gravy.
You can add a teaspoon of chopped rosemary leaves to your favorite cornbread batter or shortbread dough for a nice change of pace. You will find any number of citrus-rosemary cupcake recipes on the internet, some made with lemon and others with orange, either topped with a lemon glaze or iced with frosting.
As for recipes, I’ve included one for rosemary tea and one for rosemary pesto. The latter is a nice change from the traditional basil pesto and works well not only on pasta, but also tossed with roasted potatoes or as an accompaniment to grilled lamb chops. The orange and rosemary combination adds bright, slightly sweet citrus notes to pan-seared salmon filets. And, if you have any rosemary sprigs left, you can weave a garland to wear next time you’re working a crossword puzzle.
Rosemary Tea
2 sprigs fresh rosemary
8 oz boiling water
1 t honey
1 lemon wedge
Place rosemary in mug and pour in boiling water. Allow to steep for 5 minutes. Remove and discard sprigs. Stir in honey and squeeze in juice from lemon wedge. Note: omit honey and lemon if using for an astringent facial tonic.
Rosemary Pesto
1 C fresh rosemary leaves
2 garlic cloves
1/4 C toasted pecans
1/2 t salt
1/4 t white pepper
1/2 C olive oil
1/2 C shredded Parmesan cheese
Combine rosemary, garlic, pecans, salt and pepper in the bowl of a food processor. Pulse once or twice, then pour in olive oil while processing. Add cheese and process very briefly, just long enough to combine. Store in a covered container in the refrigerator until ready to use.
Orange Rosemary Salmon
2 t olive oil
2 6-oz salmon filets
salt and pepper
1 minced garlic clove
1 t chopped fresh rosemary leaves
1 t orange zest
1/4 C vegetable broth
1/4 C orange juice
1 t cornstarch
Heat oil until shimmering in a skillet over medium high. Season salmon with salt and pepper. Place salmon in the skillet, flesh side down, and cook until the filet releases from the pan, about 3 to 4 minutes. Turn and cook an additional minute. Scatter garlic, rosemary and orange zest over the salmon. Pour in broth and cook for a minute. Dissolve cornstarch in orange juice and stir into sauce. Remove from heat when sauce is thickened and salmon is cooked through.
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Send questions, comments and recipe ideas to Denise at capeflavors@comcast.net.
