Winter is one of my favorite seasons at the Oregon Garden thus far. There aren’t too many weeds to pull, I don’t need to drink three gallons of water to keep from passing out, and (most importantly) many of our evergreens are in full color. Of course, the evergreen that’s closest to the culinary room of my heart is rosemary, which is actually still flowering.
The rosemary plant is neither related to the rose nor associated with anyone named Mary – its Latin name, Rosmarinus officinalis, actually means “dew of the sea.” Despite not being dubbed after a beautiful maiden, the plant has found its way into a number of songs and tales. The most popular reference to rosemary is probably in the traditional song “Scarborough Fair,” where it’s listed as one of four symbolic herbs. According to traditional lore, parsley removes bitterness, sage symbolizes strength, thyme is associated with courage, and rosemary is for remembrance. This sentiment is echoed by Ophelia in Shakespeare’s Hamlet, who quotes “That’s rosemary, for remembrance,” in a “mad little song” at her last appearance alive in the play.
Though Ophelia’s sentiments may be considered a little off the wall nowadays, there’s some evidence that her theory holds water. In addition to being full of calcium, iron, and vitamin B6, it has actually been shown to improve the memory of those exposed to its scent. Rosemary also has properties that help to lower the risk of the occurrence of health problems such as stroke, Alzheimer’s disease, and Lou Gehrig’s disease. It can also be used to treat head lice. However, don’t start dousing yourself in essential oil of rosemary just yet – while normal culinary doses are safe, consuming the herb in large quantities can cause seizures or an allergic reaction. If you’re pregnant or breastfeeding, you should only eat minimal amounts of rosemary.
If you’d like to try your hand at growing some rosemary, you’re in luck – it’s one of the easiest plants to cultivate. Simply take a pair of pruners and snip off a good-sized branch of rosemary, then remove the lower needles. Put your cutting in a glass of water on a sunny windowsill, and wait for it to grow roots. Once roots have sprouted, go ahead and plant your new Rosmarinus in a container with well-drained soil and place it in full sun. As long as your pets avoid watering your plant for you (mine seem to enjoy trying to help), your rosemary plant should thrive!
To use your fresh herb, simply pull off a few needles and throw them in whatever you’re making. I’m not a huge fan of biting down on needles, so I like to mince rosemary before adding it to whatever I’m making. It’s generally good with fish and lamb, and can be a component of barbecue. Feel free to use any sort of meat (or tofu, if that’s your thing) for the sandwiches I describe below – I obviously used chicken, but that’s my preference. However you cook it, enjoy your rosemary, and remember to visit my blog again next week!
Lemon Rosemary Chicken Pitas
4 cloves garlic, minced
Small handful fresh rosemary, minced
Juice of ¾ of one lemon
¼ cup balsamic vinegar
Splash of olive oil
1 pound chicken breasts, sliced into bite-sized chunks
Salt and black pepper to taste
Pour olive oil in pan, and allow to warm over medium heat. Add rosemary, garlic, lemon, and vinegar: cook until garlic is transparent. Incrase heat, and add chicken breast pieces. Cook until juices are clear. Assemble on pita with cucumbers and tomatoes (season permitting), kalamata olives, feta cheese, hummus, and tzatziki sauce. Yum!
Image courtesy Chuck Groenink.