Rosemary is versatile, aromatic, and packed with flavour. It’s truly the queen of herbs!
At this time of year, we’re adding it to spring lamb to bring out its sweet flavour.
But it’s got so much more to offer…
Did you know…?
- Rosemary’s name originated from the Latin ros maris, dew of the sea in English. This comes from the sea spray found on these plants growing close to the water. Mary was later added to the name to honour the Virgin Mary.
- It’s native to rocky, dry areas of the Mediterranean, where it was sometimes seen as a sacred plant, and it has been used to flavour food and make medicines since the time of the early Greeks and Romans.
- During exams, Greek scholars wore a garland of it on the head to help the memory.
- The Holy Roman Emperor Charlemagne insisted that it be grown in his royal gardens during his reign in the ninth century.
- It was mentioned in five Shakespeare plays, including in an important speech by Ophelia in Hamlet. She says: “There’s rosemary, that’s for remembrance…”
- Napoleon Bonaparte used eau du cologne made with it.
- It’s often used to flavour lamb, poultry, beef, and fish, and it’s a good source of iron, calcium, and vitamin B6.
- Traditionally, it was used to relieve muscle pain, boost the circulation and immune system, to promote hair growth, and improve memory.
What can you cook with rosemary?
Here are a few of our favourite dishes:
Baked crispy chicken breast with lemon and rosemary – Marinade the chicken in buttermilk flavoured with rosemary and lemon, coat it in breadcrumbs and Pecorino cheese, then bake until golden and crisp. serve with creamy mashed potatoes and spring vegetables.
Red mullet with rosemary butter – Blitz some of the herb and garlic and folding it into softened butter, then refrigerate it until firm. Fry red mullet steaks in this butter and serve with a fresh green salad.
Buffalo mozzarella and rosemary pizzas – A delicious treat with a winning combination of flavours. Make the base thin and crunch and top generously.
Rosemary and potato tart – Make a tempting tart with thinly sliced potatoes, cream cheese, a roulade of herbed cheese, milk, and our favourite herb, freshly chopped. Serve with spring asparagus.
Rosemary and dark chocolate brownies – Thought you couldn’t use rosemary in desserts? Think again! Bake dark chocolate brownies flavoured with finely chopped rosemary and dates. Very more-ish…
Take a look at the delicious dishes we create with rosemary and other herbs here.
