Culinary History Collection


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Current Editor: Cynthia D. Bertelsen


Issue 2 Winter 2001

Rosemary

By Sandy Bosworth


Do you have one of the most beautiful herbs growing in your garden?

Rosemary is one of the oldest herbs known to man. It is a member of the mint family. Cooks from earliest times have used it because it was believed that rosemary would increase memory. Rosemary also has many uses outside the kitchen. Brides have worn wreaths made of rosemary and Shakespeare immortalized rosemary in Hamlet as a symbol of remembrance and fidelity. Rosemary was often carried in the handles of walking sticks and sniffed while traveling and it was also burned in sick chambers to purify the air.

Rosemary makes a great garden hedge. It should be planted in a sunny place and protected from cold winds. Pick small amount all year long to use in cooking. If you walk next to it and let your skirt or pants brush against the plant, it emits a wonderful aroma. Dried sprigs of rosemary can be tossed on barbecue coals or into wood fires for aromatic grilling.

Culinary uses for rosemary are numerous including using its flowers in salads. This herb is a wonderful compliment to meat dishes, especially lamb and pork. It can also be used to flavor baked potatoes, bread and in an herb butter for vegetables. The stems can be used as skewers after removing the leaves.

The flavor of rosemary is delicious and distinctive. Plant it in your garden, use it in your cooking and enjoy it year around.


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http://spec.lib.vt.edu/culinary/CulinaryThymes/2001_02/02Rosemary.html
Last modified on: 06.08.04 by Mark B. Gerus
Created 12.18.01 (GMc/CEG)
herb background from Old Thyme Inn