Rosemary is a woody evergreen herb native to the Mediterranean region especially along the coast. In Latin, the word is translated “dew of the sea.” It has been cultivated for more than 5000 years and has been used for centuries as a medicinal. It is still used in many countries as an herbal tea for all kinds of conditions. We now know that rosemary contains salicylic acid, the forerunner of aspirin. Rosemary also contains a long list of phytonutrients that give it antioxidant, antibacterial and antimicrobial properties. Rosemary was used in traditionally Mediterranean cooking for both flavor and food preservation. Fresh rosemary has a flavor that has been described as peppery, lemony, piney or minty. Rosemary can be grown in a pot on a patio or porch with plenty of sun, at least 6 hours/day.
Peak Time: Year round
Average Price: $2.00 an ounce or grow your own
Tips for Selection and Storage: If you buy rosemary from a grocery store, make sure all the sprigs are very green and fresh. Take the sprigs out of the package and wrap them loosely in a damp paper towel and then partially seal in a plastic bag – the moisture does not need to get trapped. Sprigs will stay fresh for a week or two in the refrigerator. You can also freeze rosemary sprigs by rinsing and cutting into manageable sizes. Place on a baking sheet then put in the freezer a few hours until they are frozen solid. Transfer sprigs to baggies and keep in the freezer for up to 3 months. You can also dry rosemary as you would other herbs.
Tips for Preparation: Rinse fresh sprigs under running water and pat dry. If you want to take the leaves off , hold the stem at the top with one hand and run your fingers down the stem with the other hand — opposite the direction the leaves grow. Use rosemary with any meat (especially pork and lamb), poultry (especially chicken) or fish. It also goes well with grains, mushrooms, onions, peas, beans, lentils, potatoes and spinach. Depending on the recipe, you will leave the leaves on the stem or chop them. Chopped rosemary can be added to savory bread or biscuit dough. For soups and stews you may want to leave the sprigs intact and then remove prior to serving. Rosemary pairs well with other herbs and spices for flavoring oils and cheeses. Rosemary is also a popular ingredient in rubs and marinades.
Nutritional Highlights: Rosemary as an herb is an excellent source of antioxidant vitamins like vitamins A and C as well as dietary fiber. It has good amounts of B vitamins, especially folate. It contains calcium, iron and magnesium. Rosemary is rich in phytonutrients including carnosol and carnosic acids that also give it anti-inflammatory and antioxidant properties. Other phytonutrients that are antioxidants are the polyphenols
rosmarinic acid, caffeic acid and betulin acid that boost your immune system. Research is being done on array of phytonutrients that have many other health benefits. It looks like the ancients were right.
