Herb of The Week - Rosemary

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A wonderful article on Rosemary with recipes by Jean Meadows

 

*Smile*

Chris (list mom)

 

http://www.alittleolfactory.com

 

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http://sarasota.extension.ufl.edu/FCS/FlaFoodFare/Rosemary.htm

 

 

By Jean Meadows

Extension Agent IV

Cooperative Extension Service for Sarasota County

 

 

Rosemary

as written for the Sarasota Herald-Tribune, Cuisine Section, January 19,

2000

 

 

History: The herb rosemary (Rosmarinus officinalis L.) is an aromatic

plant that originated in the Mediterranean area, said to translate as

" dew of the ocean. " In ancient Greece it was used as incense and

dedicated to the Goddess of Love - Aphrodite. In antique Rome it was

dedicated to Venus as it was considered to give eternal youth and

beauty. In Bavaria they still make bridal crowns from this herb and in

Sicily their dead are remembered by putting rosemary twigs on the

graves. In ancient times, this plant also was supposed to strengthen

memory. Greek scholars wore rosemary in their hair to help remember

their studies, and the association with remembrance has carried through

to modern times. In literature and folklore rosemary is still an emblem

of remembrance.

 

 

Description: Rosemary is a very attractive garden shrub that is easy to

grow in Florida and has many uses. There are two common types - the

erect shrub and also a creeping or prostrate rosemary. This ash-colored

evergreen shrub has a pungent, pinelike fragrance. It has scaly bark

and opposite, narrow, leathery leaves, which are thick and dark green on

the top and downy white underneath. Prominent veins run down the middle

of the leaves and the margins roll down. The many violet-blue flowers,

produced in May, are a particularly attractive feature. Some varieties

also produce lavender to pink blooms.

 

 

This herb grows well in pots, although it has a massive root system and

will become root bound and die if left in the container too long. If

planted in the ground this shrub will become as tall as 6 feet and 3-4

feet in diameter. Rosemary and sage do well planted next to or near each

other, as they seem to stimulate each other.

 

 

Availability: If fresh rosemary is probably maintained it will grow in

the Florida garden or yard year round. Sprigs can then be clipped and

used as needed. At pruning time the clipped sprigs can be dried or

frozen for later use.

 

 

Uses: Aromatic, cosmetic, culinary, decorative, and medicinal.

 

 

Beauty and health: Rosemary goes very well with lavender and roses in

potpourri's. Put crushed rosemary in your bath water, as it stimulates

circulation and freshens the skin. The aromatic oil is added to soaps,

creams, lotions, perfumes, and toilet waters. The leaves are used in

sachets and potpourris as well as in herbal baths, facial steams, hair

rinses, and dyes.

 

 

Household: Use as an insect repellent in closets and drawers. Burn

branches in fireplace for pleasant aroma.

 

 

Decorative: A few sprigs added to fresh or dried floral arrangements

add both texture and fragrant. I often use a small potted rosemary

plant (about 2 feet is height) to decorate in the kitchen or dining

areas for the holidays. When I can get them my favorite ornaments for

this are small multicolored hot peppers.

 

 

Culinary: Rosemary is at its best fresh, but you can dry or freeze it as

well. Dried or fresh leaves may be used to flavor poultry, fish, lamb,

beef, tomatoes, mushrooms, cheese, eggs, potatoes and other vegetables,

vinegars, and herbal butters. Another way to try it is finely chopped

in breads and other baked products. Consuming this herb in its raw

state in not recommended

 

 

Recipes:

 

 

Grilled Rosemary Citrus Chicken

 

1/4 cup soy sauce 2 tablespoons chopped fresh rosemary

juice of 1 orange and 1 grapefruit salt and pepper to taste

6 cloves garlic, crushed 4 boneless chicken breasts, wash and

patted dry

1 tablespoon minced fresh ginger

 

Combine soy sauce, juices, garlic, ginger, rosemary, salt and pepper in

a small bowl. Mix together. Put chicken in a shallow baking dish and

cover with marinade. Cover and refrigerate for 1-24 hours, turning

occasionally. Heat grill or fry pan to medium high and grill about 4

min. each side.

 

 

 

 

Rosemary Roast Pork Loin

 

4 teaspoons chopped fresh rosemary or 1/2 teaspoon freshly ground

black pepper

2 teaspoons dried 2 1/2 to 3 pound boneless pork loin roast

4 large garlic cloves, minced or crushed fresh rosemary springs

1 1/2 teaspoons salt

 

Preheat oven to 400 degree F. Line 13 x 9 x 2-inch roasting pan with

foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork.

Place pork, fat side down, in prepared roasting pan. Roast pork 30

minutes. Turn roast fat side up. Roast until thermometer inserted into

center of pork registers 155 degree F., about 25 minutes longer. Remove

from oven; let stand 10 minutes. Pour any juices from roasting pan into

small saucepan; set over low heat to keep warm. Cut pork crosswise into

1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices

over. Garnish with rosemary sprigs, if desired. Serves 8.

 

 

 

 

Lemon Rosemary Green Beans

 

2 pds green beans, trimmed and cut into 1 " pieces 1 tablespoon

minced fresh rosemary leaves or

1 medium onion, thinly sliced or chopped 1 teaspoon dried

rosemary, crumbled

3 tablespoons unsalted butter 1 teaspoon fresh oregano, crumbled or

1 teaspoon freshly grated lemon zest 1/4 teaspoon dried

 

In a kettle of boiling salted water cook the beans and onion for 10-15

minutes, or until they are tender, and drain them. While the beans are

cooking, in a small saucepan melt the butter over low heat with the

zest, the rosemary, and salt and pepper to taste and keep the mixture

warm. Transfer the beans to a serving dish, add the butter mixture, and

toss the mixture well. Serves 8.

 

 

 

 

 

Rosemary Garlic Red-Wine Vinegar

Flavored vinegars can be used to enliven dressings and marinades, finish

pan sauces,

or pickle vegetables--and they make wonderful gifts.

Once the steeping is completed, these vinegars keep for several months.

 

1 cup fresh rosemary leaves plus long sprigs 8 large garlic cloves,

halved

for garnish, rinsed and drained well 2 cups red-wine vinegar

 

 

In a very clean 1-quart glass jar combine the rosemary leaves, the

garlic, and the vinegar and let the mixture steep, covered with the lid,

in a cool dark place for at least 4 days and up to 2 weeks, depending on

the strength desired. Strain the vinegar through a fine sieve into a

glass pitcher, reserving the garlic and discarding the rosemary leaves,

and pour it into 2 very clean 1/2-pint glass jars. Add a rosemary sprig

and some of the reserved garlic to each jar and seal the jars with the

lids. Makes 2 cups.

 

 

 

 

Olive, Rosemary and Onion Focaccia

 

1 package (2 1/2 teaspoons) active dry yeast 2 teaspoons finely

chopped fresh rosemary leaves

1 teaspoon sugar plus whole rosemary leaves

1 3/4 cups lukewarm water (105-115 degrees F) 1/4 cup minced onion

4 1/2 to 5 cups all-purpose flour 1/2 pound Kalamata, Nicoise, or

green Greek olives,

1 1/4 teaspoons salt pitted and cut into slivers (about 1 cup)

3 tablespoons olive oil 1 1/2 teaspoons coarse salt, or to

taste

 

In the large bowl of an electric mixer stir together yeast, sugar, and

lukewarm water and proof the yeast mixture for 5 minutes, or until it is

foamy. Stir in 4 1/2 cups flour, salt, and 2 tablespoons oil and knead

dough, scraping down dough hook or beaters occasionally and adding as

much of remaining 1/2 cup flour as necessary to form a soft, slightly

sticky dough, for 3 minutes. Transfer dough to a lightly oiled bowl,

turn it to coat it with oil, and let it rise, covered, in a warm place

for 1 hour, or until it is double in bulk. *Knead in the chopped

rosemary, press the dough with lightly oiled hands into a well-oiled 15

1/2- by 10 1/2-inch jelly-roll pan, and let it rise, covered loosely,

for 30 minutes. The dough may be made 8 hours in advance and kept

covered and chilled. Dimple the dough with your fingertips, making

1/4-inch-deep indentations, brush it with the remaining 1 tablespoon

oil, and top it with the onion, the olives, the salt, and the whole

rosemary leaves. Bake the focaccia in the bottom third of a preheated

400 degres F. oven for 35 to 45 minutes, or until it is golden and

cooked through. Transfer the focaccia to a rack, let it cool for 10

minutes, and serve it, cut into squares, warm or at room temperature.

 

 

*Note: This can also be prepared in an automatic bread machine for the

first part. Add ingredients in order recommended for your bread

machine. Follow instructions for sweet breads or use regular dough

setting and stop after the first rising. Continue with the procedure

above beginning with the kneading.