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If
one is forecast, mulch your plant heavily. To avoid mildew,
plant your rosemary where it will enjoy good air circulation.
With adequate light rosemary can be grown indoors and can
easily be cultivated as a topiary.
The name comes from the Latin Ros maris or "dew
of the sea". It was later called Rose of Mary or rosemary
in honor of the Virgin Mary because it is supposed to be the
bush that sheltered the Holy Family on their flight to Egypt.
Another rosemary legend dates back to when Sicily was ruled
by the sorceress Circe (the same lady who turned Ulysses'
companions into swine), who caused volcanoes to erupt and
plants to wither and die. She also bewitched folks into throwing
themselves into the sea. A local blue-eyed heroine became
blue-flowered rosemary and clung to the cliffs to remind men
of the ever-renewing power of good in the world.
Rosemary traditionally symbolizes memory and in Shakespeare's
Hamlet, Ophelia cries, "There's rosemary, that's for
remembrance, pray you love remember." Rosemary is also
entwined into brides' head wreaths to help couples remember
their
wedding vows.
Medicinally, studies show that rosemary improves circulation,
especially to the head, helping to relieve headaches and to
improve concentration and memory. A traditional European remedy
for those suffering from poor circulation due to illness or
lack of exercise is to drink white wine suffused with rosemary.
The herb is also recommended for flatulence and heartburn
and as an aid to digestion. It helps combat bacterial and
fungal infections and makes a good antiseptic gargle for sore
throats, gum problems and canker sores. As with all herbs,
do not use medicinally when pregnant except under the direction
of your doctor. Sustained contact with fresh rosemary or the
use of rosemary scented cosmetics may cause contact dermatitis
in very sensitive people.
In the kitchen, rosemary is superb with lamb, pork and poultry.
It also turns plain old spuds into a gourmet dish. Try this:
Roast Potatoes with Rosemary and Garlic
· 2 lbs. red potatoes
· 2-3 Tbsp. fresh rosemary
· 3-4 cloves of crushed garlic
· ¼ cup of extra virgin olive oil
· Salt to taste
Preheat the oven to 375F degrees. Scrub the potatoes and cut
them into cubes roughly one to one and a half inches across.
Mix all the other ingredients and toss the potatoes cubes
in the mixture. Add more olive oil if there's insufficient
to cover the potatoes and the bottom of the pan. Folks who
don't share my enthusiasm for herbs and garlic may want to
reduce the quantity of these ingredients. Spread in a shallow
baking pan and bake for about one hour, turning the potatoes
once or twice during the cooking.
There's something about the camphor-like flavor and fragrance
of rosemary that complements lamb wonderfully. Here is a recipe
for lamb shanks that has the meat falling off the bone and
will have your guests falling for your cooking:
Romantic Shanks
· 4 lamb shanks
· 4 cloves of garlic, finely minced
· ¾ cup of stuffed green olives
· 2 Tbsp. of capers, drained
· 3 Tbsp. of fresh rosemary, chopped fine, or 1½
Tbsp. of dried
· ½ bottle of dry white wine
· ½ cup of chicken stock
· ¼ tsp. Cayenne
· 2 tsp. lemon zest
· 2 Tbsp. fresh lemon juice
· Lemon quinoa (recipe follows - other grains such
as rice or couscous may be substituted)
· Fresh parsley sprigs for garnish
Wash
the shanks and pat dry. Bake, uncovered, in a casserole at
450 F for about half an hour. Meanwhile, rinse the olives
and capers under cold running water then mix all of the ingredients
(except for the parsley and quinoa) together. Remove the shanks
from the oven and pour the mixture over them. Cover and return
to a 325 F oven to cook for a further 3-3½ hours. Serve
one lamb shank per person, placing it on a bed of lemon quinoa
with the sauce poured over top. Garnish with the fresh parsley
springs and serve with a green vegetable such as broccoli.
Lemon Quinoa
Quinoa (pronounced Keen-wa) is not really a grain. It
is the seed-like fruit of the Chenopodium quinoa plant (a
member of the goosefoot family, which also includes spinach,
beets, and chard) that has been cultivated in the Andes since
ancient times. Quinoa has great versatility and can be used
to replace rice, couscous and other grains. Quinoa is one
of the best plant sources of high-quality protein. It contains
more calcium than milk, and is rich in B vitamins, iron and
other minerals. Quinoa's quick cooking time is another bonus.
Because some of the bitter saponin covering on the grain can
still be present even though most quinoa is washed before
being sold, you should thoroughly rinse the dry grain until
the water runs clear.
· 1 cup of quinoa, thoroughly rinsed
· 2 cups of chicken stock
· 2 tsp. lemon zest
· 1 Tbsp. fresh lemon juice.
To give the quinoa an even nuttier taste, after rinsing, dry
roast the grains in a pan over a medium heat for four to five
minutes. Then bring the stock to a boil while slowly adding
the quinoa, lemon zest and juice. Reduce to simmer for 20-25
minutes. Remove from heat and fluff with a fork before serving.
Rosemary also heightens the flavor of all root vegetables.
The following soup is as nutritious as it is delicious.
Cream of Carrot Soup with Rosemary
· 1 large onion, chopped
· 12 carrots, chopped
· 1 potato, peeled and cubed
· 4 cups of chicken, vegetable or herb bouillon
· 1 tsp. fresh ginger root, minced
· 2 tsp. fresh rosemary, chopped
· ½ cup of heavy cream
· 2 Tbsp. of butter
· Pinch of cayenne
· Sea salt to taste
· A few extra rosemary sprigs for garnish
In
a large saucepan, sauté the onion in the butter until
translucent, but not brown. Add the carrots, potato and stock
and cook until the carrots and potatoes are tender, about
30 minutes. Then add the ginger and rosemary, allow to cool
and blend in a food processor until smooth. Reheat, but don't
allow to boil while stirring in the heavy cream and adding
salt and freshly ground black pepper to taste. When serving,
garnish with the extra rosemary springs.
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