Rosemary Recipes and Cooking Instructions

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Rosemary Herb

Part 1: This herb also has been used in holistic medicines.

More of this Feature

• Part 1: Rosemary history and health
• Part 2: Rosemary selection, storage and usage
• Part 3: Rosemary Recipes

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Herbs are defined as the fragrant leaves of any of various annual or perennial plants which do not have woody stems. Spices are pungent or aromatic seasonings obtained from the bark, buds, fruit, roots, seeds or stems of various plants and trees.

Rosemary is indeed a versatile, aromatic herb. It's used in a wide variety of dishes, including fruit salads, soups, vegetables, meats (especially lamb), fish, eggs, stuffings, dressings and even desserts. It is also used to scent cosmetics and perfumes, in insect repellants, and has medicinal uses. You'll find rosemary a delightful herb in both savory and sweet recipes.

Rosemary history
Rosemary (botanical name Rosmarinus officinalis), also known as Garden Rosemary, is native to the Mediterranean area. A member of the mint family, it is an evergreen shrub also related to basil, marjoram and oregano. It is usually found growing by the ocean. Its latin name equates to "dew of the sea." Some plants grow up to 6 feet tall or more, but standard varieties are usually around three feet and bushy. The small, gray-green leaves look similar to small pine needles and have a bittersweet, lemony, slightly piney flavor. Small flowers range from white to pale blue to dark blue, usually flowering in late spring.

Usage of rosemary dates back to 500 b.c., when it was used as a culinary and medicinal herb by the ancient Greeks and Romans. It is still a popular medicinal herb today. Most commercially-used, dried rosemary comes to us from Spain, France and Morocco. However, it's easy to grow your own in temperate climates.

In 1987, researchers at Rutgers University in New Jersey patented a food preservative derived from rosemary. The chemical, called rosmaridiphenol, is a very stable antioxidant useful in cosmetics and plastic food packaging.

Rosemary and your health
Rosemary contains primarily borneol, camphor, eucalyptol and pinene in its essential oils, which can irritate the skin. Yet, surprisingly enough, it is also used in rheumatic liniments and ointments for its soothing effect. This herb also has sedative, diuretic, stomach relief, aromatic, antispasmodic and antiseptic properties, and is thought to be particularly beneficial in the treatment of fatigue and neuralgia. Thos with sensitive skin can suffer contact dermatitis from cosmetics scented with rosemary oils, or from prolonged handling of the plant.

Rosemary also contains chemicals called quinones, which have been shown in laboratory studies to inhibit carcinogens. Thus, this herb is ranked high on the list of cancer-prevention and reduction foods.

Herbalists use rosemary to treat dizziness due to inner ear problems, nerve conditions, headaches, halitosis, stomach ailments and as pain-reducers. Ancient folk remedies list it as a memory-enhancer. Since rosemary is such a flavorful addition, it is a staple to those on a salt-restricted diet.

Warning: Essential, distilled rosemary oil, (not not to be confused with flavored cooking oils), should never be taken internally. It is poisonous in strong doses. Be sure to consult your physician before attempting any medicinal use of any herb, spice or other home remedy.

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