Used heavily in Mediterranean cuisines, Rosmarinus offinialis , or rosemary, is an extremely flavorful herb. The Latin name translates to "dew of the sea," and this is fitting as in the Mediterranean you will often find rosemary growing near the ocean. All through history until today, rosemary has remained a prominen t ingredient in French and Italian cuisines, but it is also grown in places like Algeria, England, Germany, Turkey, and Morocco
The volatile oil content of rosemary is primarily composed of 1,8-cineol. Rosemary contains roughly 0.5% to 2.5% volatile oil that gives it its eucalyptus-like aroma.
Rosemary has a very interesting name in several languages. "Ikleel aljabal" is what it is called in Arabic, "mi tieh hsiang" is Mandarin, "rosmarin" is what you will hear in French, "rosmarein" in German, "rusmary" is what is said in Hindi, "mannenro" in Japanese, "rozmarin" in Russian, "alecrim" in Portuguese, and "rosmario" is the word for rosemary in Spanish.
Associated with memory and fidelity, Rosemary was an important part of Ancient Grecian culture. Students wore garlands made from rosemary to encourage knowledge retention while they were taking examinations or tests. Used in medicinal treatments since 500 BCE, rosemary was believed to be a cure for jaundice, migraines, inflammation, and some other ailments that cause pain in both Greece and Rome. In Greece, sprigs of rosemary were also placed beneath the head before sleeping to keep nightmares away. French nurses would burn rosemary and juniper berries to sterilize the air in their hospitals.
In the Middle Ages, rosemary was briefly called "Rose Maria," as an homage to Mary, mother of Jesus. The herb was used to ward off evil in religious ceremonies, and brides would decorate their heads with a wreath of rosemary to symbolize fidelity to her partner.
Rosemary also had some strong associations with thieves, as it was believed to remove the thieving bug from someone who had committed that type of crime. Thieves of the 14th century would simply have their feet bathed in a mix of wine vinegar and rosemary root and then they would stop thinking about stealing.
Rosemary was mentioned by Shakespeare's Ophelia in Hamlet as she said "this is for remembrance" when talking about the plant. Native Americans would use rosemary as a preventative for baldness, a technique that is still practiced in some parts of the world today.
Today, rosemary is used in the cosmetic industry for its chemical rosmaridiphenol, which is used as an antioxidant. It is also used as a scent for both cosmetics and perfumes. Rosmaridiphenol is an ingredient in plastic food packaging, as well. The chemicals in rosemary have been used in applications outside of food for centuries, including being used as a bug repellent at various points throughout history.
Rosemary is often found growing near the ocean out in nature. The plant prefers lots of sunlight, well-drained soils, and plenty of space. Rosemary can grow as high as six feet tall, though the average plant will hover at about 4 feet high and 4 feet wide. These plants are somewhat drought tolerant, but on the opposite end of the spectrum will not handle waterlogged roots. Rosemary plants grow flowers that vary in color from blue, purple, white, pink, etc. It is an evergreen plant. While it is a popular commercial plant, it is also quite popular in-home gardens because it is so attractive.
Our Ground Rosemary is from Morocco.
Mediterranean cuisine is where rosemary really shines. In French cooking it is used with meats like lamb or goose, and it is a key ingredient in the French spice blend Herbs de Provence. For Italian cooks, rosemary makes a good marinade when combined with chiles, honey, garlic, and wine for gamey meats. In other European countries, rosemary is used in fruit desserts, on potatoes, in pot roasts, and in stews, stuffing, and soup stocks.
Here in the United States we use rosemary to flavor baked fish, chicken, cheese, eggs, fish, marinades, mushrooms, onions, oranges, potatoes, and tomatoes. It's good on winter squash, used in soups, sauces, and with fruits. We also put it on freshly baked breads, in herby vinegars, and make salad dressings with it. It's a tasty addition to lemon flavored dishes as well.
Our Ground Rosemary plays well with apricots, cabbage, chicken, eggplant, eggs, fish, lamb, onions, oranges, tomatoes, veal, and winter squash. When paired with other spices, it tastes good with bay leaves, chives, garlic, oregano, parsley, sage, or thyme.
Ground Rosemary is essential to recipes like Provencal Chicken, one of our absolute favorites.
Rosemary is a very unique herb! The flavor of this herb doesn't get lost, and instead is increased once ground. The cell walls in the rosemary are broken when the rosemary is crushed, releasing the flavors stored inside the cells. Rosemary can be added at any point in the cooking process and won't lose much flavor.
Ground Rosemary has a flavor that is piney, warm, and slightly balsamic. Some people say that there are some undertones of tea as well.
You can use a blend of savory, tarragon, and thyme for a rosemary substitute that will have a similarly complex flavor profile. Use any one of those three for an okay substitute, especially if the recipe only calls for a small amount of rosemary.
Serving Size1 tsp
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