Rosemary is a powerful herb that originates from the Mediterranean region. Its name has been derived from the Latin "ros marinus", which means "dew of the sea", due to the fact that it was first seen growing along the Mediterranean coastline.

Rosemary has been used for thousands of years in cooking and in medicine and it is famed for its ability to stimulate the mind, enhance the memory and improve concentration.

Rosemary is very hardy in appearance and somewhat resembles the pine needles of a fir tree rather than a cooking herb. The needles of the herb, which is a member of the mint family, are extremely pungent, making this herb favourable for meat dishes such as stews or roasted meats.

Rosemary is incorporated a lot in Mediterranean cooking where some cooks could not cook certain meats without it. It is an excellent flavouring for lamb, pork and chicken in particular. Rosemary is very strong in flavour and should therefore be used sparingly.

Rosemary is one of the few herbs that dry really well, due to the fact that it has a lot of oil contained in its leaves. Therefore, rosemary can be used fresh or dried in cooking, with equal results either way, of a strong and flavoursome taste. In some cases, dried rosemary is actually more pungent than fresh rosemary and should not be used as liberally as the fresh version, so that the dish is not overpowered.

The history of rosemary

Rosemary has been used both medicinally and cosmetically for several thousands of years. In various civilisations, rosemary has been the symbol for many important qualities such as loyalty between friends, remembrance, love and faithfulness and even love and death.

First and foremost though, common to the majority of civilisations, rosemary was mainly associated with the mind and its ability to strengthen the memory and boost mental power.

It was not uncommon to see Greek and Roman students wearing a garland or braid of rosemary in their hair, whilst studying for and taking exams.

Herbalists have used rosemary for centuries to treat a number of skin complaints as well as a pick-me-up tonic when feeling anxious, nervous or depressed.

In the late 14th century, Hungary water was invented. This was a tonic made famous by Queen Elizabeth of Hungary, which was made from rosemary oil amongst other ingredients. As the story goes, she washed her face with the tonic and drank a few spoonfuls of it every day. After carrying out this daily ritual for many years, it seemed that the Queen had barely aged, as her skin still had such a soft and youthful appearance. Apparently, she was asked for her hand in marriage by the King of Poland when she was a mere 72 years old.

Vitamin and mineral content of rosemary

Rosemary is a herb that contains plenty of vitamins and minerals. Fresh and dried rosemary contain the same nutrients but vary in quantities. For example, fresh rosemary is a good source of manganese, however, when dried, some of manganese is lost through the drying process. On the other hand, dried rosemary contains a significantly higher amount of calcium and iron.

Fresh rosemary, which is used in larger quantities than dried rosemary, is an excellent source of Vitamins A and C, iron, calcium, folate and manganese. It is also a good source of Vitamin B6, magnesium, potassium and copper.

The many health benefits of rosemary

Rosemary has many healing properties and is probably most well known for its ability to calm the nervous system, relieve aches and pains and as a refreshing and rejuvenating skin tonic. Below are a number of the many healing actions that rosemary is said or known to be able to carry out.

Rosemary protects against cancer, particularly skin cancer and tumours, and has anti-oxidant properties.
Rosemary essential oil has antibacterial and anti-fungal properties.
Rosemary can stimulate the circulation of the blood around the body.
It can help to raise low blood pressure.
It is a digestive, promoting digestion in the stomach.
Rosemary can relieve flatulence, colic in babies, gas and indigestion.
It can relieve depression, anxiety and nervousness.
It can relieve headaches.
Due to its anti-inflammatory properties, rosemary can help relive arthritic and rheumatoid pain.
When applied to the hair as a lotion, rosemary can treat dandruff, promote hair growth, keep hair healthy-looking and shiny and produce highlights in dark hair.
It can revitalise tired and dull skin.
Rosemary can relax the muscles of the body and can help with any type of cramp. It can be prepared as a massaging rub.
Rosemary improves blood flow to the brain, which can improve concentration and memory.
It is said to delay or prevent baldness.
Rosemary can stimulate the body to produce sweat and perspiration by stimulating the skin, which will help sweat out fevers, flu or colds.
It is good at relieving phlegm from the chest.
Rosemary keeps the skin looking young and may slow down the ageing process.
Can help with lethargy and exhaustion and restore energy levels.
It is an antiseptic.
Can help to treat respiratory and chest problems when used as a rub or inhaled with steam.
Rosemary can relieve period pains.

Buying and storing rosemary

Rosemary is an extremely hardy plant. It is one of the few herbs whose flavour is not completely lost through cooking and it actually dries very well too.

Fresh rosemary and dried can be bought from your local supermarket. Fresh rosemary should be stored in the original packaging or wrapped in a damp paper towel and kept in the refrigerator.

When cooking with rosemary, you must first remove the needles from the stalks and discard the stalks. Some people prefer the needles to be finely chopped or crushed with a pestle and mortar before using.

Alternatively, whole sprigs of rosemary can be added to a soup or stew to give it flavour during cooking, but must be removed before serving.

Ideas for using rosemary in the kitchen

Rosemary is typically used as a seasoning for lamb and pork dishes but there are also plenty of other wonderful possibilities on how to cook with rosemary. Below are a number of ideas.

Use to make homemade stuffing.
Add to soups to flavour.
Mix with garlic and use as a seasoning for lamb or chicken.
Add to melted butter and pour over boiled potatoes and vegetables.
Add chopped rosemary to an omelette, scrambled eggs or a frittata.
Wrap rosemary leaves around pieces of chicken, pork or lamb and roast.
Use to season roast fish.
Add to tomato-based sauces and soups.
Add to olive oil and served on toasted bread.
Use to flavour homemade breads and biscuits.
Add to lentils, beans or stews.

Back to Introduction to Herbs.