Rosemary

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Description

Rosemary is made from the dried leaves of the evergreen shrub previously known as Rosmarinus officinalis. The genus Rosmarinus recently has been merged into the genus Salvia. The botanical name, rosmarinus, is derived from the Latin words ros (“dew”) and marinus (“belonging to the sea”). The etiology of the name may be a reference to the sea-blue flowers of rosemary. Rosemary goes by many names in different languages such as mi die xiang (Mandarin Chinese), rosmarino (Italian) romero/rosmario (Spanish), romarin (French), ikleel al-jabal (Arabic), and rosmarin (German)(1).

Botany

Normally hand harvested, the perennial rosemary shrub grows to about 2-3 feet tall.  It is native to the Mediterranean region (southern Europe, Asia Minor, and North Africa) but is also reasonably hardy in cooler climates (as an annual). In some climates, rosemary can live as long as 30 years. It can survive drought and prefers well drained, sandy soil. Rosemary flowers in the summer but can be in constant bloom in warm climates. Flowers can be white, pink, purple, or deep blue. It is best to harvest rosemary right before it flowers (for maximum flavor). Rosemary can be pruned and harvested multiple times and is a popular herb grown in backyard gardens.

Botanically, rosemary is a member of the Lamiaceae (mint) family.

There are two main species of rosemary sold throughout the world for culinary purposes:

Rosemary is cultivated worldwide.  Leading regions of rosemary production are Tunisia, Morocco and Spain.

History & Folklore

Use of rosemary dates back to the ancient Egyptians where there is record of King Ramesses III offering 125 measures of rosemary to the god Amon at Thebes. In ancient Greece, rosemary was valued for its alleged ability to strengthen the brain and memory: students took rosemary to improve their memory and wore rosemary garlands when studying for examinations. During Medieval times, the French used rosemary to embalm the dead. For centuries, this plant has been an ingredient in folk medicines with associated claims for relief of such diverse symptoms and conditions as dysmenorrhea, mental decline, epilepsy, pain relief, and infertility, to name a few.

Rosemary has traditionally been associated with remembrance, love, and fidelity. For example, the plant has been used as a symbol for remembrance during war commemorations and funerals in Europe and Australia and is planted around graves throughout much of Europe. In Shakespeare's Hamlet, Ophelia says, "There's rosemary, that's for remembrance. Pray you, love, remember." (2)

Epicurean Facts

Appearance

The slender, slightly curved leaves resemble miniature curved pine needles. Fresh rosemary leaves are bright green and tender.  Dried leaves are harder and somewhat brittle and are lighter in color (light green).

Flavor Characteristics

Bitter, hay, medicinal, minty, piney, tea-like (3)

Tasting Notes

Rosemary leaves contain about 1 to 2.5% essential oils and the main flavor of rosemary comes from the aromatic compounds “eucalyptol” and “alpha pinene” which are described as camphor-like and piney respectively (4).

Culinary Uses

This plant has been used extensively as a culinary spice in a variety of contexts. In Mexico, it is used in preparation of tea, and it seasons meats in the cuisines of Europe and the Middle East. Another use of rosemary is as part of a marinade for lamb, pork, and chicken dishes. Rosemary leaves flavor soups and beverages in India. Finely minced leaves can enhance stews, casseroles, fish, potatoes, salads, pasta, and breads such as focaccia. Rosemary also is found in the French herb blends bouquet garni and herbes de Provence. In many restaurants chopped rosemary is infused into olive oil as a dip for bread.

Cooking Tips

Fresh rosemary is readily available in the produce aisle of many grocery stores. It can also be found dry in the spice aisle. Because rosemary has a low moisture content even when fresh, it retains its flavor better than most herbs after drying. Rosemary is one of the stronger flavored herbs and should be used sparingly. To strip fresh rosemary leaves from the stem, pull the needles in the opposite direction from which they grow, and they should easily slide off the stalk. Mince the needles by rocking your knife back and forth over the needles until finely chopped. Fresh rosemary sprigs can be used as flavorful skewers for kebabs and fish. Rosemary flowers also are edible and can be used in salads and as garnishes.

Enjoy Healthy Eating

Our understanding of how rosemary and other spices and herbs potentially benefit health is growing. Using diverse spices and herbs as seasonings has been shown to unlock new flavors and tastes that enhance our enjoyment of numerous foods and vegetables, while reducing our intake of added saturated fats, sugar and sodium. Explore ways to incorporate various spices and herbs to create healthy meals and expand your culinary experiences. Learn about recommendations for building a balanced and healthy diet.

REFERENCES

1. “Rosemary (Rosmarinus officinalis L.)”. Gernot Katzer’s Spice Pages. 2004.  http://gernot-katzers-spice-pages.com/engl/Rosm_off.html Retrieved 23 February 2021.
2. “Rosemary” Nutritional Geography. https://nutritionalgeography.faculty.ucdavis.edu/rosemary/ ©2021. Retrieved 23 February 2021.
3. Lawless L, Hottenstein A, Ellingsworth J. "The McCormick spice wheel: a systematic and visual approach to sensory lexicon development." Journal Sensory Studies 27.1 (2012): 37-47.
4. Jiang Y, et al. "Chemical composition and antimicrobial activity of the essential oil of Rosemary." Environmental Toxicology Pharmacology 32 (2011): 63-68.