QuestionI have had the herb in my garden for about two years in a fine sunny spot and it has flourished really well. All of a sudden ,about three weeks ago it just began to go brown and it seems to have died. I asked at a local gardening centre and they told me it was because of the hot weather we had but I did water it fairly often,at least as often as all my other herbs and they are all fine.
AnswerHarry:
Rosemary is an herb hard to care for at times. If you are in the northeast; you did not have to water it. We receive enough rain. Rosemary hates too much water or not enough water, If it doen't get it in time or ater too late; bye bye. It loves an organic fertilizer every 3 weeks and also to prune 1/3 of each new growth every 3 weeks. If the soil has clay in it, it may be enough to hold water and rot the roots. It is still enough time to plant a new one. The"arp or hardy hill" varieties are the hardiest ones. They will take 10 degrees below 0. More info that may help.
Leroy
ROSEMARY
( Rosmarinus officinalis 慔ill Hardy' )
FAMILY: Labiatae
NAMES: Dew of the Sea; Old Man; Incensier; Sea Dew; Ros Maris; Rosmarine; Rosemarie; Guardrobe; Rosmarin (German); romarin (French); rosmarino (Italian); romero (Mexico)
Alecrim da Horta, Alecrim de Jardim, Aroma del Mar, Flor do Olimpo, Romaro, Romero Comun, Erva Coroada, Rosa Marina, Rosa Marinha, Rosmarinho Rosomarijn
DESCRIPTION: Tall, stout shrub; height 4-6 feet; width: 4 feet; Flowers: pale blue, sometimes pink or white. Leaves: long, narrow, leathery, folded into themselves, deep green on top and white and slightly fuzzy underneath. Native to the Mediterranean, Portugal and Spain and brought to Britain with the Roman armies.
CULTIVATION: Space 2-3 feet; soil temperature 55-77F. Soil should be well drained, fairly dry with a pH of 5-8 in full morning sun, east or south location. Drip irrigation commercially is ideal. Weed intensely when young. There should be good air circulation. If it is located in a stuffy corner, insider or out, it begins to lose its leaves and soon develops a mildew-like fungus that eventually kills it. Propagate cuttings or layering.
Avoid peat pots, which are too acid. Mulch in the winter if the ground freezes and temperatures dip below 20F. Cuttings of 4-6 inches should be taken in early summer from a ripe, flower-free shoot; remove the lower leaves and place the cutting in water or dip in hormone rooting powder and plant in a rooting compound such as vermiculite until the roots have formed.
Occasional sprayings of foliage with seaweed and occasional light feedings of fish emulsion; mulch well when in danger of frost. Some spider mite or small webworm damage during periods of high heat and humidity. Biggest cause of death is overwatering.
With adequate light and drainage, can be grown inside and can easily be cultivated as a topiary. Once a cutting has formed a good ball of root, pot it in a mixture of sand and potting compost, taking care in handling the delicate roots and retaining as much rooting compound as possible.
Allow it to become slightly pot-bound at this stage, which will encourage flowering, but do not overdo it. If the plant becomes too pot-bound, remove the top growth to ease the strain on the root system.
To bring the plant inside in the winter, there are two opinions. One is to keep your rosemary in a pot and plant it, pot and all, in the garden with the rim below the soil line. This prevents damaging the roots when you bring it in. But Cyrus Hyde of Well Sweep Herb Farm recommends planting it outside without the pot, digging it up about 2-3 weeks before bringing it inside and put it in the pot until it's time to bring it in.
To harvest pick small amounts all year round commercially beginning in the second year. Gather main leaf crop before flowering. Avoid cutting into woody parts as this will hinder development of the plant. First cutting is usually in late spring. For essential oil production the plant is picked when in flower..
Dry sprigs and branches, usually in 4-7 days as the water content is about 60%. If shipping fresh harvest after moisture from the due is gone or the night before. Strip off leaves before storing. To release the aroma, crush leaves only just before use. Commercial rosemary fields are trimmed on a continuous basis for fresh herbs.
There are many varieties both prostrate and upright, blue, pink and white flowers. Arp and Hill Hardy have the best reputation for hardiness. Hill Hardy has been selected by 95% of my customers to have the best flavor of these two.
This cultivar is also said to take 10 ?to 20?below zero. I have found them to grow neck to neck in the winter conditions, but Hill Hardy is greener and denser. The choice is yours. My favorite tender varieties are: Gorizia, Mrs. Howard, and Foresteri. They are vigorous growers and have larger leaves.
CONSTITUENTS: essential oils include cineole, borneol, camphene, camphor, linalool, verbenol; flavonoids (diosmin, apigenin, diosmetin, luteolin), rosemarinic acids, tannins, diterpenes (picrosalvin), rosmaricine, bornylacetat, dipenten, eucalyptol, D-a-pinen, camphor, L-a-thujon
CHARACTER: warming, dry, pungent, bitter
ACTIONS: astringent, tonic, anti-inflammatory, digestive remedy, nervine, carminative, antiseptic, diuretic, promote sweating, promote bile flow, antidepressant, circulatory stimulant, antispasmodic, restorative tonic for nervous system, cardiac tonic
NUTRITIONAL PROFILE: One teaspoon dried rosemary has 4 calories. It provides 0.1 g protein, 0.2 g fat, 0.8 g carbohydrates, 15 mg calcium, 0.4 mg iron, 0.8 mg vitamin C and 38 IU vitamin A.
LANGUAGE OF FLOWERS:
HISTORY: The name comes from the Latin ros maris or "dew of the sea" where it is native.
? It was later called Rose of Mary or rosemary in honor of the Virgin Mary because this was thought to be the bush that sheltered the Holy Family on their flight to Egypt. As she spread her cloak over the herb, the white flowers turned blue.
? Another story is that during the flight of the Holy Family the bushes through which they passed crackled, increasing the danger of detection, while only the rosemary stretched out its branches in silence.
? Another legend held that when Mary hung the Child's clothing on a rosemary bush, she found that she had hung them on a sunbeam and thereafter rosemary was endowed with magical powers.
? It is also said that the bush never grows higher than Christ stood and that it only lives for 33 years.
? Another story of rosemary is that a beautiful young woman from Sicily was changed into a rosemary bush. At the time of this transformation, Sicily was under the domination of Circe, who caused violent volcanoes to erupt and plants to wither and die. She also enchanted the inhabitants so that they would throw themselves into the sea. The blue-eyed woman who had become rosemary held to the cliffs to remind men of the ever-renewing power of good in the world.
? The ancients said that it strengthens memory and even in Shakespeare's Hamlet, Ophelia says "There's rosemary, that's for remembrance, pray you love, remember." To encourage couples to remember their wedding vows, it was entwined into the bride's head wreath and, tied with ribbons, was presented to wedding guests. It was added to wine and used to toast the bride's special wishes.
? Someone could be made to fall in love merely by being tapped on the finger with a sprig of rosemary. And a man indifferent to rosemary's perfume was said to be incapable of giving true love to a woman.
? It has also become a funeral flower because it symbolized the memories of loved ones. It has been placed in tombs to remember the dead as far back as ancient Egypt and was used to embalm them. .
? During Medieval times, rosemary was believed to grow only in the gardens of the righteous.
? In Australia today, a sprig is worn on Anzac Day in memory of the dead.
? Students taking examinations would massage rosemary oil into the forehead and temples.
? Rosemary was burned for church incense and, until recently, purified the air in French hospitals.
? Its Old French name was incensier 16th century Europeans carried it in pouches and in the heads of walking sticks to ward off the plague.
? Judges placed it on their benches to protect them from typhoid.
? In Belgium, children were told that babies come from rosemary plants.
? In Cicely, children are told that young fairies in the form of snakes lie in the branches of rosemary bushes.
MEDICINAL USE Studies show rosemary leaves increase circulation, reduce headaches and fight bacterial and fungal infections. It is considered one of the strongest natural antioxidents. The flavonoid diosmin strengthens fragile blood vessels, possibly even more effectively than rutin. German pharmacies sell rosemary ointment to rub on nerve and rheumatic pains and for heart problems.
A traditional European treatment for those suffering from poor circulation due to illness or lack of exercise is to drink rosemary extracted into white wine.
Rosemary contains many compounds that are reported to prevent the breakdown of acetylcholine in the brain, usually a symptom of Alzheimer's disease. Several if not all can be absorbed through the skin, and some probably cross the blood-brain barrier so using a using a final rinse of vinegar with rosemary essential oil added may be beneficial in prevention. Of these antioxidants, at least four are known cataract fighters and Japanese researchers find it promising for removing wrinkles.
Rosemary is recommended for flatulence, heartburn and as a digestive. It improves food absorption by stimulating digestion and the liver, intestinal tract and gallbladder. It is also used to inhibit kidney- and bladder-stone formation. Studies on rosemary conducted in Paraguay show that it almost completely inhibits the enzyme urease which contributes to kidney stone formation.
It makes an antiseptic gargle for sore throats, gum problems and canker sores. Researchers speculate that rosemarinic acid might even be a good treatment for septic shock. In addition, it inhibited, although didn't destroy, 87% of the cancer cells tested in a laboratory study. Asthma sufferers used to smoke it with coltsfoot and eat bread that had been baked over rosemary wood.
Research has shown that rosmaricine is a stimulant and mild analgesic. The oil content varies within the plant. It is analgesic and stimulant, especially when applied to the skin. Rosemary's anti-inflammatory effect is due mainly to rosmarinic acid and flavonoids.
As a warming herb, it stimulates circulation of blood to the head, improving concentration and memory. It also eases headaches and migraine, and encourages hair growth by improving blood flow to the scalp. It has been used to treat epilepsy and vertigo. It aids recovery from long-term stress and chronic illness. It is thought to stimulate the adrenal glands and is used specifically for debility, especially when accompanied by poor circulation and digestion.
APPLICATIONS:
? Take the hot infusion for colds, influenza, rheumatic pains and indigestion; also as a stimulating drink for fatigue or headaches.
? Take the tincture as a stimulant tonic. Combine with oats, skullcap, kola or vervain for depression
? Soap a pad in the hot infusion and use for sprains. Alternate two to three minutes of the hot compress with two to three minutes of applying an ice pack to the injury.
? For capillary fragility and varicose veins, it combines well with horse chestnut, yarrow, hawthorn and ginkgo.
Homeopathic Use:
? For conditions of premature menstruation, violent pains followed by uterine hemorrhage, a feeling of heaviness and drowsiness in the head, chills, icy coldness in the lower extremities, and thirstlessness followed by heat.
Flower Essence
? Is a strong awakening and incarnating remedy. It is indicated for those souls whose incarnation is weak or disturbed, especially when the higher spiritual or thought faculties cannot work properly through the physical vehicle. Rosemary gives such persons the ability to feel warm and secure in their physical bodies.
Toxicity:
? Prolonged handling of fresh rosemary plants or using cosmetics scented with rosemary oil may cause contact dermatitis in sensitive people. Use sparingly if pregnant and not at all during first trimester because it could trigger a miscarriage (in therapeutic doses).
AROMATHERAPY USE:
EXTRACTION: Extracted by steam distillation of the flowering plant. Liquid is clear to light yellow. Fragrance is camphor-like, strong, woody. About 66 pounds of the flowering plant yields 1 pound of essential oil. Because of their slightly different components, the oil from France is more effective for the liver, and the oil from Spain more effective for the heart
MIXES WELL WITH: mint, bergamot, basil, Swiss pine, lemon, juniper, cedar; frankincense, geranium, ginger, grapefruit, lemongrass, lime, mandarin, melissa, myrtle, orange, peppermint, tangerine, elemi, petitgrain, cinnamon and other spice oils.
CHARACTER: yang
DOSHA EFFECT: K V-, P+; Taste: pungent, bitter; Energy - heating and drying
EFFECTIVE FOR: liver ailments; gallbladder inflammation; gallstones; flu; colds; asthma; rheumatism; sore muscles; relieving cramps; stimulating menstruation; raising blood pressure; lowering blood sugar; heart tonic; antiseptic; poor memory; weak ego; apathy; blemished or oily skin.
TOXICITY OF THE OIL: The borneol, camphor, eucalyptol and pinene in oil of rosemary can be skin irritants. Should be avoided during pregnancy (though there is no real research to substantiate this) as well as in cases of epilepsy..
OTHER:
Helpful for sagging skin and may ease congestion, puffiness and swellings
BLENDS:
? For Low Blood Pressure: 15 drops rosemary; 10 drops lemongrass; 10 drops grapefruit. Use 1-2 drops in cold water as a sponge bath.
? For circulatory Problems: 15 drops rosemary, 5 drops angelica, 5 drops juniper. Mix in 1 3/4 fluid ounces almond oil for massage oil or add 10 drops to bathwater.
? Hungary Water: alcohol (150 proof) 1 quart, 1 1/2 tsp rosemary oil; 1 1/2 tsp balm oil, 1 1/2 tsp lemon oil; 1/4 tsp mint oil, 3 1/2 fluid oz rosewater. Mix the essential oil in the alcohol, add rosewater and shake well.
? For lice treatment: 2 oz vegetable oil, 20 drops tea tree oil, 10 drops each of rosemary, lavender and lemon oil. Combine ingredients. Apply to dry hair and cover with a plastic bag or shower cap. Wrap the head in a towel. Leave on for 1 hour. Then put shampoo on dry hair to help cut the oil. Work the shampoo into hair, rinse, shampoo again and rinse.
? Anti-inflammatory Prostate Oil: 1/8 tsp each lavender and rosemary essential oils; 4 drops Roman chamomile essential oil (optional), 2 oz St. John's Wort oil. Combine ingredients. Rub on the skin under the scrotum once or twice a day to increase circulation, reduce inflammation and relax muscles.
? Rheumatic and muscular pains formula: 12 drops chamomile, 12 drops juniper, 12 drops marjoram, 12 drops rosemary, 4 oz ginger tincture. Blend the essential oils with the ginger tincture.
You can prepare fresh ginger tincture at home by placing one ounce of fresh or two ounces of fresh or two ounces of dried ginger into one pint of vodka or apple cider vinegar and leaving it to soak for a couple of weeks before straining it off.
Remember to give it a good shake every day and make sure that the ginger is always covered by the liquid. Apply to painful areas morning and night, and more often if necessary. (Australasian College of Herbal Studies)
? Morning Revive: 4 oz unscented shower gel, 15 drops rosemary oil, 10 drops grapefruit oil, 10 drops tangerine oil, 6 drops petigrain oil. Blend the ingredients and use externally in morning shower. (Australasian College of Herbal Studies)
ROSEMARY CLEANSING CREAM
Melt together 1 oz each beeswax and spermaceti and 2 oz camphor ice in a large pan partly immersed in boiling water. Stir in a cupful of almond oil, then remove the pan and slowly work in a ?pint of rose water, stirring all the time. When thoroughly mixed to a creamy consistency, add a teaspoonful oil of rosemary and pour into screw-top jars.
COSMETIC USE: Rosemary is found in hair shampoos and conditioners to decrease dandruff and stimulate as a tonic. In earlier times, the branches were used like hairbrushes. It has flavored tooth powders and toothpastes since medieval days. Use the leaf as a facial steam and it makes a rinse for dark hair.
HAIR CONDITIONER:
Take a bunch of fresh rosemary and crush or chop the leaves; add ?pint boiling water and allow to stand for an hour, then strain. Use it as a final rinse after washing and towel-dry the hair.
ROSEMARY MILK TONIC FOR FEET
1 cup hot milk
?cup mint leaves
6 stems and leaves of rosemary
2 tsp peppermint extract
In a saucepan, simmer milk, mint, and rosemary over low heat for 15 minutes. Remove from heat and let cool slightly. Strain mixture through a filter, and stir in peppermint extract. Soak a clean, dry cloth with mixture and apply to feet, wrapping material around feet. Wrap in plastic if necessary. May be applied with a cotton ball instead for lighter treatment. Makes 1/2 cup, enough for 1 application.
PROTEIN-ENRICHED ROSEMARY SHAMPOO FOR DARK HAIR
4 Tbsp dried rosemary
3 pints boiling water
6 Tbsp castile soap, shredded
1 Tbsp borax
2 eggs.
Put the rosemary in the boiling water, stir, cover and allow to infuse for two hours. Strain and add the soap. Place on a low heat and whisk continuously until all traces of the solid soap have disappeared. Remove from the heat and blend in the borax. When completely cool, fold in the eggs and whisk until the mixture thickens. Bottle, label and leave to stand for 24 hours. Always shake the bottle before use. Refrigerate.
ROSEMARY-WHEAT GERM BODY TONER
?cup water
2 Tbsp chopped sage leaves
2 Tbsp chopped rosemary leaves
?cup wheat germ
?cucumber (do not peel)
?russet potato
1 Tbsp alfalfa sprouts
1 tsp lemon extract
Bring water, sage, and rosemary to a light boil; reduce heat and simmer infusion for 1/2 hour. Let cool and, in a blender, mix infusion with remaining ingredients together on medium speed for 1 minute, or until pureed. Filter solution through a paper towel or coffee filter, discarding solids. Put liquid into a small cosmetic bottle and apply to face, gently wiping with a cotton ball. Let toner absorb into skin and follow with a moisturizer. Use daily. Makes 1 cup. Cover and refrigerate. Discard after 2 days.
OTHER USES: Boil a handful of rosemary in 2 cups of water for 10 minutes to make an antiseptic solution for washing bathroom fixtures. Shape the stems into barbecue skewers. Also used as an insect repellant especially for moths. The essential is used to perfume a variety of cosmetics, including soaps, creams, lotions, deodorants and hair tonics.
CULINARY USE: Rosemary's aroma combines fir, balsam and ocean air. The fragrance of the leaves has been described as like tea or like a combination of pine and nutmeg, while the flavor is somewhat peppery, warm, spicy and resinous with a hint of bitterness.
The flavor has also been described as a cross between sage and lavender with a touch of ginger and camphor. Its tannin and camphor components give it a moderate bitterness and pepperiness which are especially good with foods rich in fat or with bland foods such as potatoes or legumes.
Rosemary is used mostly with greens, meats and eggs and is excellent with tofu. Its bold, assertive flavor is a natural with lamb, pork and veal as well as with robust vegetables such as beets, cabbage and beans. It's excellent in stuffings for poultry and fish.
Add it to bean, pea or mushroom soup and stir it into stews. Rosemary butter is excellent on new potatoes, beans, peas, spinach and zucchini.
The flowers, with a milder flavor, are also added to food dishes. The flowers can be candied, preserved, or added to jellies, honey, vinegar and wine. Because of its strong flavor, rosemary should always be employed sparingly, especially if dried, in which case it should first be soaked in hot water before being added to uncooked foods.
When used in cooking, rosemary should be added to the dish at the beginning so that its full aromatic flavor can permeate the food slowly. Some cooks prefer to place the rosemary in a firmly tied muslin bag before adding it to a dish; others simply tie a bunch of rosemary together and add it as it is. Oil of rosemary is used to flavor candies, baked goods and liqueurs
Rutgers University in NJ has found that a dilution of .02% is a more powerful food preservative and antioxidant and is less toxic than the chemicals BHA and BHT. It has been patented as rosmaridiphenol
Rosemary was an essential part of the "ale grout", a brewer's bouquet of herbs used to flavor ale in Europe before the introduction of hops. If making beer, use 1 ?oz of fresh leaves late in the boil for flavor and aroma. Or use for dry hopping in fermenter to add a stronger piney scent to your beer.
RECIPES:
Roasted Italian Pepper Tomatoes
2 Tbsp fresh basil, finely chopped
2 Tbsp Italian parsley, finely chopped
1 Tbsp oregano flowers, chopped
1 Tbsp rosemary flowers, chopped
2 shallots, finely minced
2 cloves garlic, minced
1/3 cup extra virgin olive oil
6 Italian pepper tomatoes
salt and pepper
2 Tbsp olive oil
Preheat oven to 350F. Mix together basil, parsley, oregano flowers, rosemary flowers, shallots, garlic and 1/3 cup olive oil. Set aside for 1 hour to allow the flavors to meld. Meanwhile, slice tomatoes in half. Toss tomatoes with 2 tablespoons olive oil to coat. Sprinkle with salt and pepper. Place tomatoes, cut side down, in a shallow baking pan. Roast for 30 minutes. Flip tomatoes over carefully. Spoon herb mixture evenly over tomatoes and roast 30 minutes more. Serve tomatoes garnished with oregano and rosemary flowers. (Edible Flowers from Garden to Palatte)
Fresh Berry and Rosemary Fool
1 cup whipping cream
2-3 Tbsp vanilla sugar
1 cup raspberries
1 cup blueberries
about 2 Tbsp rosemary flowers.
Begin to whip the cream; when the cream begins to thicken, whisk in the sugar and most of the rosemary flowers. (Reserve enough flowers to scatter a few over each serving.) Continue whipping the cream until it is soft and fluffy, but not quite stiff. Fold in the berries and chill for 30 minutes before serving. Serve the fool in elegant glasses garnished with the reserved flowers. A piece of light sponge cake or a lady finger is a nice accompaniment. (Flowers in the Kitchen)
Rosemary-Tangerine Liqueur
1 cup sugar
2 cups water
?cup fresh rosemary leaves, loosely packed
2 tsp tangerine zest
1 cup 80-proof vodka
?cup brandy
Bring sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. Add rosemary leaves and boil for 5 minutes, stirring frequently. Use a fine-mesh strainer to strain out leaves. Discard. Transfer liquid to a clean 1-quart container with a tight-fitting lid. Add tangerine zest and let cool for 15 minutes. Add vodka and brandy. Cover and let stand in a cool, dark place for 1 month. Rack or filter liqueur into final container, cover, and age for 1 month before serving. Can be used also as a marinade, in vinaigrettes or as an addition to iced tea. (Cordials from your Kitchen)
Rosemary Lamb Stew
2 lbs boneless lamb for stew
1 Tbsp corn oil
2 cloves of garlic, sliced
1 large onion, coarsely chopped
1 cup dry vermouth
6 slices of lemon cut in quarters
4 medium potatoes, cut in quarters
4 medium carrots, cut diagonally in 1/2-inch slices
1 large onion, coarsely chopped
?tsp dried rosemary, crumbled or 1 tsp minced fresh
?tsp rubbed dried sage
?tsp dried thyme
?tsp freshly ground pepper
?cup minced fresh parsley
Heat oil in heavy pan or Dutch oven, add meat, and cook over medium-high heat until brown. Add garlic and 1 onion and cook until translucent. Add vermouth, reduce heat, and scrape the bottom of the pan to loosen all the good brown stuff. Add lemon.
Cover and bake in a 325F oven for 45 minutes. Add vegetables, including the remaining onion, and cook 30 minutes. Add rosemary, sage, thyme and pepper and bake an additional 15 or 20 minutes or until vegetables are tender. Serve with tasted French bread, brushed with garlic and olive oil. (Sage Cottage Herb Garden Cookbook)
Rosemary Potatoes with Cheese
8 medium potatoes, peeled
1/3 cup plus 1 Tbsp butter
1 cup minced onions
1?cups grated onions
1?cups grated Cheddar cheese
?cup hot milk
salt and freshly ground black pepper
1 tsp chopped fresh rosemary or ?tsp dried rosemary
2 eggs, well beaten
Preheat oven to moderate 375F. Peel the potatoes and cook them in boiling salted water to cover. Drain and mash them. Melt one Tbsp of the butter and add the onions. Cook, stirring until onions are translucent.
Combine the mashed potatoes, onions, remaining butter, the cheese, milk, salt and pepper to taste and rosemary. Fold in the beaten eggs and pour the mixture into a lightly buttered casserole. Bake for 45 minutes, until puffy and brown. Serve immediately. (The New York Times Menu Cookbook)
Rosemary Pesto
1/3 cup fresh rosemary leaves
1?cup fresh parsley leaves
2 large garlic cloves
?cup freshly grated Parmesan cheese
?cup walnuts
?cup olive oil
salt and freshly ground pepper
Combine the rosemary, parsley, garlic, cheese, and walnuts in a food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Season to taste with salt and freshly ground pepper and process to the desired consistency. Let stand 5 minutes before serving. Use this pesto as a sauce or marinade base for vegetables, seafood and lamb. (Pestos! Cooking with Herb Pastes)
Rosemary Walnuts
2 cups blanched, toasted English walnut halves
3 Tbsp extra virgin olive oil
2 tsp dried rosemary, slightly crushed
?to 1 tsp sea salt (or to taste)
?tsp ground red pepper
Drop shelled walnuts into boiling water. Cook 2 minutes after water returns to a boil. Drain nuts in a colander. Rinse well with cold water. Spread nuts on paper towels. Let dry.
Spread dried nuts on a baking sheet and toast in a 350F oven for 10-12 minutes, stirring once or twice. Line a large baking sheet with foil. Gently heat olive oil, rosemary, salt and red pepper in a small pan, stirring to mix well.
Spread nuts on the baking sheet. Pour the oil mixture over them and stir gently to coat all the nuts evenly. Toast in a 350F oven for 10-15 minutes, stirring once or twice. Cool. Best if served slightly warm. Can be refrigerated and retreated in a 350F for about 5 minutes. Also can be added to salads. (It's About Thyme)
Focaccia with Rosemary
2 envelopes active dry yeast
1 tsp sugar
1?cups warm water
2/3 cup olive oil
1?tsp salt
4-5 cups unbleached all-purpose flour
2 tsp dried hot red pepper flakes
Toppings:
2 tomatoes, sliced paper-thin
2 onions, sliced paper-thin
12 sun dried tomatoes, preserved in rosemary oil, cut into chunks
very small sprigs of fresh rosemary and coarse salt
Dissolve yeast and sugar in 1 cup lukewarm water. Let sit until foamy. In another bowl, combine remaining 3/4 cup water, 1/3 cup olive oil, and salt. Pour in yeast mixture. Blend in flour, 1 cup at a time, until dough comes together. Knead on a floured board for 10 minutes, adding flour as needed to make dough smooth and elastic.
Place dough in an oiled bowl, turn to coat well, cover with a cloth, and let rise in a warm, draft-free place for 1 hour, or until doubled in bulk.
In a small saucepan, heat remaining oil until very hot but not smoking. Add chili flakes and remove from heat. Let stand until cool. Punch down dough and knead again on a floured board for about 5 minutes. Preheat oven to 400F.
Divide dough in half and roll out on a floured board into two 8-inch squares about 1/2 inch thick. Place on a baking sheet and brush with prepared chili oil. Press toppings into the dough. Sprinkle with coarse salt. Bake until golden brown, about 20 minutes, Cut into squares and serve warm. (Kitchen Herbs)
Blueberry and Rosemary Cake
6 oz plain flour, sifted
pinch of salt
3 oz fine polenta
1 tsp baking powder
4 oz golden caster sugar
gr4ated zest of 1 small orange
4 oz unsalted butter, cubed
1 large egg
1 Tbsp rosemary flavored olive oil
FILLING
12 oz blueberries
1 oz demerara sugar
2 tsp polenta
TOPPING
1 heaped tsp very finely chopped young rosemary leaves
1 level Tbsp demerara sugar
Place the flour, salt, polenta, baking powder and golden caster sugar in a food processor with the orange zest. Process briefly, then add the butter and process until it resembles breadcrumbs.
Mix the egg and oil and add through the feeder tube. Preheat the oven to 350F. Press half the dough into a deep, buttered, 9 inch tart or cake tin, leveling off with the back of a spoon.
Mix the filling ingredients together and pile on to the base, taking care to leave about ?inch around the edge. Sprinkle over the remaining dough as if it were a crumble mixture. Mix the topping ingredients together and sprinkle over the top.
Bake in the oven for about 50 minutes, until golden brown. Allow to cool for at least 20 minutes, before serving warm with sweetened cream or Mascarpone cheese. Freezes well. (Feasting on Herbs)
Rosemary Pound Cake
1 cup butter, softened
1 cup sugar
?cup honey
5 eggs
2 cups sifted flour
1 tsp baking powder
1 Tbsp snipped, fresh rosemary or 1 tsp crushed, dried rosemary
1?tsp orange flower water
1?tsp finely shredded orange peel
1?tsp orange juice
1 recipe orange juice glaze
sprigs fresh rosemary
In a medium mixing bowl, beat butter and sugar with an electric mixer on medium speed for 6 minutes or until light and creamy. Beat in honey. Add eggs, one at a time, beating for 1 minute after each addition. (Batter may look slightly curdled.)
In separate bowl, stir together flour and baking powder. Gradually add the flour mixture to the sugar mixture, beating on low speed just until blended. Gently stir in the rosemary, orange water, peel and orange juice. Pour into two greased and floured 8x4x2" loaf pans.
Bake at 325F for 45 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, and remove and cool on wire rack. Drizzle with orange juice glaze and top with rosemary sprigs.
ORANGE JUICE GLAZE
Stir together 2/3 cup sifted powdered sugar and 2 teaspoons orange juice.
(The Herbal Connection Collection)
Baby Routh's Rosemary Muffins with Goat Cheese
?cup milk
?cup golden raisins
1 Tbsp chopped fresh rosemary leaves
?cup unsalted butter
1?cups all purpose flour
?cup sugar
2 tsp baking powder
?tsp salt
1 larg egg
8 Tbsp goat cheese
Simmer milk, raisins and rosemary in a small saucepan for 2 minutes. Remove from heat; add butter and stir until melted. Let cool. Mix dry ingredients in a large bowl. Beat egg into cooked milk mixture.
Add to dry ingredients and mix lightly just until dry ingredients are moistened. Spoon 1/3 of the batter into 12 greased muffin cups. Place 2 tsp of goat cheese in center of batter in each cup. Cover cheese with remaining batter, divided among each of the muffins.
Bake approximately 20 minutes in a preheated 350F oven, or until brown and springy in the center. Serve muffins hot or cool. If desired, a 3/4 inch cube of cream cheese may be substituted for goat cheese. (The Herb Garden Cookbook)
ROSEMARY PUNCH
3 tablespoons of dried or 6 tablespoons of fresh rosemary
3 tablespoons of sugar or 1 tablespoon of Stevia
1/2 cup of water
1/4 teaspoon of salt
2 cups of Apricot nectar
1 small can of Limeade
1 quart of Gingerale
Bring rosemary, sugar, water and salt to a boil and simmer for 2 minutes. Remove from heat, cover and let steep until cool. Strain. To the strained mixture, add the remaining ingredients and serve cold.
KENT & QUEEN ANNE'S COUNTY HERB GROUP.....From Md. Herb Assn. Newsletter
POACHING LIQUID
1 cup Chardonnay
2/3 cup water
?cup sugar
2 slices lemon or 4 slices ginger
4 whole cloves
4 coriander seeds, lightly crushed
1 cinnamon stick broken in to 3-4 pieces (3")
3 sprigs of rosemary
In a large, nonreactive saucepan over medium-high heat, combine all ingredients and bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, 10 minutes. Let cool, cover and refrigerate up to 1 week. Makes about 1 2/3 cups.
(Cooking From the Gourmet's Garden)
Cream of Carrot Soup
4 Tbsp unsalted butter
1 large onion, preferably Spanish or Vidalia chopped
12 carrots, sliced
1 potato, peeled and diced
4 cups chicken stock
2 Tbsp minced fresh ginger
2 tsp minced fresh rosemary
1/2 cup heavy cream
Salt and pepper
Additional rosemary sprigs for garnish
Melt the butter in a heavy pot over low heat. Add the onion and let it cook slowly, covered, until it is soft but not browned, about 30 minutes. Add the carrots and potato, chicken stock, ginger, and rosemary; cook until the carrots and potatoes are soft, about 30 minutes longer. Mash with potato masher or pur閑 in a food processor. Stir in the cream and season to taste with salt and pepper. Garnish with rosemary, if desired.
Rosemary Garlic Stir-Fry
2 whole boneless, skinless chicken breasts, cut into bite-sized strips
1 Tbsp olive oil
5 or more cloves garlic, minced
2 tsp chopped fresh rosemary (2/3 tsp dried)
3 cups chopped fresh vegetables (broccoli, cauliflower, zucchini, summer squash, onions, mushrooms, carrots, green beans)
?cup chicken broth
4-6 cups hot cooked rice
?cup cashews
fresh rosemary sprig
In large skillet or wok, cook and stir half of the chicken in olive oil for 2 minutes, or until chicken is no longer pink.
Remove from pan with slotted spoon. Repeat with remaining chicken. Remove from pan and keep warm. In skillet or wok, cook and stir garlic and rosemary over medium heat for 1 minute.
Stir in vegetables and broth. Bring to boil. Reduce heat. Cover and cook mixture for 3 minutes. Return chicken to the skillet or wok. Toss to coat. Heat. Serve over hot cooked rice. Sprinkle with cashews. Garnish with a sprig of fresh rosemary. (Favorite Recipes with Herbs)
Rosemary Cookies
1 cup butter
1 cup oil
1 cup sugar
1 cup confectioner's sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp cream of tartar
4 cups flour
2 Tbsp chopped fresh rosemary or 2 tsp dried
Combine all ingredients, except rosemary, in mixer bowl. Mix thoroughly. You may need to add a little more flour if dough appears sticky梐dd a tablespoon at a time.
Add rosemary and gently mix into the batter. Form into small balls and place on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 375F. Check after 6 minutes.
Turn pan and bake another 2-4 minutes until cookies are pale golden brown and firm to the touch. Baking time depends on how large you form the cookies. (It's About Thyme)
REFERENCES:
The Best of Thymes, Marge Clark, Thyme Cookbooks, 1997; ISBN: 0-9640514-1-9
Blended Beauty, Philip B., Ten Speed Press, 1995; 0-89815-742-0
The Complete Book of Herbs, Lesley Bremness, Viking, 1988; 0-670-81894-1
The Complete Book of Herbs, Spices and Condiments, Carol Ann Rinzler, Facts on File, 1990; 0-8160-2008-6
The Complete Book of Incense, Oils & Brews, Scott Cunningham, Llewellyn, 1989; ISBN: 0-87542-128-8
The Complete Medicinal Herbal , Penelope Ody, Dorling Kindersley, 1993; 1-56458-187-X
Cooking from the Gourmet's Garden, Coralie Castle & Robert Kourik, Cole Group, 1994, 1-56426-563-3
Cooking with Herbs, Emelie Tolley and Chris Mead, Clarkson Potter, 1989; 0-517-57139-0
Cordials from Your Kitchen, Pattie Vargas & Rich Gulling, Storey, 1997; ISBN: 0-88266-986-9
Cosmetics From the Earth, Roy Genders, Alfred van der Marck, 1985; 0-912383-20-8
Edible Flowers From Garden To Palate, Cathy Wilkinson Barash, Fulcrum Publishing; 1993; 1-55591-164-1
The Encyclopedia of Medicinal Plants, Andrew Chevallier, Dorling Kindersley, 1996; 0-7894-1067-2
Favorite Recipes with Herbs, Dawn J. Ranch and Phyllis Pellman Good, Good Books, 1998; ISBN: 1-56148-225-0
Feasting on Herbs, Sue Lawrence, Kyle Cathie Ltd, 1995, ISBN: 1-85626-176-X
Flower Essence Repertory, Patricia Kaminski and Richard Katz, Flower Essence Society, 1996; 0-9631306-1-7
Flowers in the Kitchen, Susan Belsinger, Interweave Press, 1991; 0-934026-63-7
The Green Pharmacy, James A. Duke, Rodale, 1997; ISBN: 0-87596-316-1
The Herb Garden Cookbook, Lucinda Hutson, Texas Monthly Press, 1987; 0-87719-080-1
The Herbal Connection Collection Vol 1, Maureen Rogers & Patricia Sulick; HGMN, PO Box 245, Silver Spring, PA 17575; 1994
The Herbal Menopause Books, Amanda McQuade Crawford, Crossing Press, 1006; ISBN: 0-89594-799-4
Herbed Wine Cuisine, Janice Therese Mancuso, Storey, 1997; ISBN: 0-88266-967-2
Herbes de Provence, Ethel W. Brennan, Chronicle Books, 1999; ISBN: 0-8118-1933-7
Herbs for Health and Healing, Kathi Keville, Rodale, 1997; ISBN: 0-87596-293-9
Herbs in the Kitchen, Carolyn Dille & Susan Belsinger, Interweave Press, 1992; 0-934026-73-4
The Homebrewer's Garden, Joe Fisher & Dennis Fisher, Storey, 1998, ISBN: 158017-010-2
The Illustrated Book of Herbs, Gilda Daisley, American Nature Society Press; 1982; 0-517-400278
The Illustrated Herb Encyclopedia, Kathi Keville, Michael Friedman, 1994; 0-7924-5307-7
Kitchen Herbs, Sal Gilbertie, Bantam, 1988; 0-553-05265-9
Magical Herbalism, Scott Cunningham, Llewellyn, 1982; 0-87542-120-2
Medicinal Herbs in the Garden, Field & Marketplace, Lee Sturdivant and Tim Blakley, San Juan Naturals, 1998; ISBN: 0-9621635-7-0
The Natural Beauty Book, Anita Guyton, Thorsons, 1991; 0-7225-2498-6
The New York Times Menu Cook Book, Craig Claiborn, Harper & Row, 1966
Pestos! Cooking with Herb Pastes, Dorothy Rankin, The Crossing Press,1985; 0-89594-180-5
Sage Cottage Herb Garden Cookbook, Dorry Baird Norris, 1991; 0-87106-239-9
Ayurveda & Aromatherapy, Dr. Light Miller & Dr. Bryan Miller, Lotus, 1995; 0-914955-20-9
Complete Aromatherapy Handbook, Susanne Fischer-Rizzi, Sterling, 1991, 0-8069-8222-5
The Directory of Essential Oils, Wanda Sellar, C.W. Daniel, 1992; 0-85207-239-2
Subtle Aromatherapy, Patricia Davis, C.W., Daniel; 1991; 0-85207-227-9
HERBALPEDIA?is brought to you by The Herb Growing & Marketing Network, PO Box 245, Silver Spring, PA 17575-0245; 717-393-3295; FAX: 717-393-9261; email:
[email protected] URL: http://www.herbnet.com and http://www.herbworld.com Editor: Maureen Rogers. Copyright 1999. All rights reserved. Subscription fee: $48/yr. Material herein is derived from journals, textbooks, etc. THGMN cannot be held responsible for the validity of the information contained in any reference noted herein, for the misuse of information or any adverse effects by use of any stated material presented.
SOURCES OF ESSENTIAL OIL OF ROSEMARY
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