Rosemary (Rosmarino)

The Herb

Known for its unmistakable tea-like aroma and piney flavor, rosemary is one of the most frequently used herbs in Italian cooking. A spiky perennial bush common to the coastal regions of Italy and other Mediterranean countries, the rosemary plant is distinguished by an evergreen frame adorned with periwinkle flowers and silvery green leaves akin to needles. Historically, ancient Greeks claimed that rosemary was "good for the brain," and that theory has persisted in practice and literature over centuries, explaining Ophelia's presentation of the herb to Hamlet "for remembrance." Rosemary is second only to parsley in the Italian kitchen, and boasts a zesty piquancy that resonates well in a multitude of dishes. With roots tracing back to the redolent mint family, this aromatic herb has successfully maintained its traditional uses in Italian cuisine, and is most often paired with potatoes and meats, such as lamb, pork, chicken, and rabbit.

In the Kitchen

Rosemary can be used fresh all throughout the winter months. While the herb is also sold dried, in its more desiccated form the leaves lose flavor, and can become unpleasantly rough. In this case, chopping the herb as finely as possible is highly advisable. To strip the leaves from a woody sprig, simply hold the stem in one hand and remove the leaves using the finger and thumb of the other hand, pushing against the direction of the growth. As an alternative to chopped rosemary, a sprig in its entirety can be added to the dish during cooking, and then removed before serving. Rosemary's pungent flavor complements fatty meats particularly well, but many Italian recipes also call for rosemary in marinades, or as an accent for Mediterranean vegetables. When grilling, toss a sprig or two of fresh rosemary onto the coals to add a wonderfully intense smokiness to your meats.

Tips

As a rule of thumb, when a recipe calls for rosemary, use twice as much fresh as you would dry. If a home-grown bush is available, the thicker, woodier branches from the plant (once stripped of their leaves) can make great sticks for kabobs and cooking on the grill. When growing rosemary, make sure to supply the plant with at least 6 hours of sun a day. It likes a dry soil, and will prefer a mild climate all year round. Harvesting should be done before the plant begins to flower, and no more than one third of the plant should ever be cut off at one time.

Fresh rosemary can be stored in the refrigerator, by wrapping it in damp paper towels, and then placing it in a Ziploc bag. (Poke holes in the plastic to help aerate the sprigs.) You can also preserve the herb as you would cut flowers, by placing it in a vase with fresh water. To dry, hang the rosemary sprigs in a room with good air circulation, or lay them out spaced apart on a screen. Once they are dry, seal the sprigs in jars with tightly closed lids, and store them in a dark place.

Healing Properties

Rosemary has been historically credited for having positive effects on the mind and memory, as well as for reducing stress and soothing the digestive system. Oil from the herb may also possess medicinal properties, and is used by many herbalists to relieve digestive disorders and headaches caused by strain. For centuries, rosemary has played a crucial role in both the cuisine and health science of many cultures. Today, it is highly celebrated in aromatherapy, where it is said to energize and stimulate the central nervous system, clear the mind, and provide mental stability.

Superstition

There is some debate as to the origin of the name of the fragrant herb. The more scientifically grounded theory states that rosemary's name derives from the word ros, meaning "dew," and the word marinus, or "sea," owing to it being commonly grown along Mediterranean coastal shores. However, legend suggests a different onomastic history. One popular story tells how the Virgin Mary, while fleeing from Egypt, draped her blue cloak on a rosemary bush, delicately laying a white flower on top of the garment. That night, the flower miraculously turned violet-blue in color. Thereafter, the bush was known as the "rose of Mary," or rosmarinus.

The ancient Greeks had a custom of weaving rosemary wreaths into their hair, as they believed the plant's leaves strengthened the brain and enhanced memory. Over the years, rosemary has made a number of additional cultural contributions: it has been used as a Medieval medicine and meat preservative, as an ingredient in perfumes and teas, as incense at European weddings and funerals (to help preserve the memory of the event), as a moth repellant, and by judges as an all-purpose guard against illness carried into court by prisoners. In general, the herb is also regarded as a symbol of fidelity.