Description

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae. The name rosemary has nothing to do with the rose or the name Mary, but derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" - apparently because it is frequently found growing near the sea. The leaves are evergreen, 2-4 cm (0.8-1.6 in) long and 2-5 mm broad, green above, and white below with dense short woolly hair.

How to select

The rosemary leaves are available both in fresh and dried form. The leaves should be green in colour and without any signs of yellowing. Dried rosemary powder should be free from dust, dirt or lumpiness. Check the best before date before buying.

Culinary uses

" The fresh and dried leaves are used frequently in traditional Mediterranean cuisine; they have a bitter, astringent taste, which complements a wide variety of foods.
" A tisane( herbal infusion) can also be made from them.
" When burned they give off a distinct mustard smell, as well as a smell similar to that of burning which can be used to flavor foods while barbequing.

How to store

Store the fresh leaves in a plastic sheet in the refrigerator and use within a week. The dried leaves can be stored for months in an airtight container.

Health benefits

" Rosemary is extremely high in iron, calcium, and vitamin B6
" Rosemary has a very old reputation for improving memory. The results of a study suggest that carnosic acid, found in rosemary, may shield the brain from free radicals, lowering the risk of strokes and neurodegenerative diseases like Alzheimer's.
" When rosemary is harvested appropriately and used within recommended guidelines, side effects are minimal. A few instances of allergic skin reactions to topical preparations containing rosemary have been however reported.