| Rosemary (Rosmarinus officinalis) |
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| Didi Hofmann | |||
| Wednesday, 14 September 2005 | |||
Celebrate spring with the fragrance and flowers of Rosemary (Rosmarinus officinalis). Add the tiny blue flowers in ice cubes to spring punches. Make delectable rosemary syrup and stir it into fruity thirst quenchers or compôte of fresh fruit. Infuse the flavours of the Mediterranean into chicken or lamb slow cooked in chopped rosemary leaves, garlic, olive oil and balsamic vinegar. Or just fill jugs with flowering sprigs and enjoy the matchless fragrance as its floats through the house. Rosemary is traditionally associated with "remembrance". That's because it stimulates the circulation of blood to the head improving memory and concentration. To this day it is burnt in the homes of students in Greece who are about to take exams. It also has the reputation for being a tonic herb that helps relieve mild depression, aid recovery from long term stress or chronic illness, and generally raises the spirits. Just a sniff of its aromatic leaves somehow imparts a zest for life. There are the beauty aspects. Rosemary water can be used as a hair tonic and rinse, added to the bath or used in the making of herbal lotions and creams. The history of the herb is just as fascinating. Traditionally regarded as a sacred herb it was burnt in ancient religious ceremonies and has many legends surrounding it. The Romans introduced it to the rest of the world and it became an emblem of fidelity for lovers, twined into bridal bouquets and wreaths. Often used instead of incense, it was also burnt in sick rooms to prevent infections and mask bad odours. In Italy and Spain peasants planted rosemary to keep away evil spirits while in England there was a belief that rosemary only flourished in a garden where the mistress ruled the roost.
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