Continuing our series on herbs, today we’re delving into the world of rosemary. This perennial evergreen shrub originates from the Mediterranean. Its earliest mentions were found in the ancient manuscripts of Greece and Egypt, where it was revered as a magical plant. The fragrance of rosemary leaves melds notes of pine, lemon, camphor, and eucalyptus. It’s believed that the name ‘rosemary’ derives from the Latin words “ros” and “marinus”, translating literally to “dew of the sea”.
Rosemary’s chemical composition is extensive, encompassing acids, essential oils, trace elements, and vitamins. Historically, it has been utilised for a myriad of purposes: from remedying various health ailments and in cosmetics, to its use as a culinary spice and seasoning.
Crushing a sprig of fresh rosemary between your fingers will release a sticky resinous film, the essence of rosemary’s essential oil, characterised by a sharp, slightly bitter taste and a pleasantly resinous, comforting aroma. The specific makeup of the essential oil and its fragrance vary depending on its growth location. Rosemary from Dalmatia and Tunisia is noted for its light floral scent, whereas that from Spain and Morocco possesses a more pronounced, resinous fragrance. Rosemary from the south of France finds a delightful median.
In the culinary world, rosemary is extensively favoured. Whether fresh or dried, it serves as an exquisite seasoning. It complements meat dishes beautifully and is a staple in grilling fish over charcoal and grills. For an aromatic twist to dishes grilled over an open flame, rosemary can be scattered over the glowing embers. Moreover, it lends a unique flair to soups and cheeses. Olive oil, when infused with rosemary, becomes truly sublime, enriched in flavour and aroma. Dried rosemary leaves boast a robust and piquant aroma, while their fresh counterparts offer a cleaner and more delicate scent. Fresh and tender rosemary leaves are a wonderful addition to vegetable salads, imparting a spicy zest.
A sprinkle of rosemary can transform tea, infusing it with a fragrant and delightful taste.
