ROSEMARY

General Description
Rosemary is an herb in the mint family. It is a small evergreen shrub, Rosmarinus officinalis, whose 1inch leaves resemble curved pine needles.

Rosemary grows wild on the sea cliffs of the Mediterranean, taking in the sun and salty air. With its silvery green, spiky leaves, rosemary has a pungent aroma. The flavor hints at lemon and pine. Rosemary should be used in moderation or it will overwhelm the dish.

Geographical Sources
Rosemary is native to the Mediterranean. Today it is widely produced in France, Spain, and Portugal.

Traditional Ethnic Uses
Rosemary is used primarily in Italy in lamb, pork, chicken, and rabbit dishes.

Taste and Aroma
Rosemary has a tealike aroma and a piney flavor.

History/Region of Origin
Rosemary's name is rooted in legend. The story goes that during her flight from Egypt, the Virgin Mary draped her blue cloak on a Rosemary bush. She then laid a white flower on top of the cloak. That night, the flower turned blue and the bush was thereafter known as the "rose of Mary". Greeks, who wove Rosemary wreaths into their hair, believed Rosemary strengthened the brain and enhanced memory. It was also known as a symbol of fidelity. In the Middle Ages, Rosemary was used medicinally and as a condiment for salted meats. In Europe, wedding parties burned Rosemary as incense. Judges burned it to protect against illness brought in by prisoners.

Selection and Storage: Look for sprigs of rosemary that are fresh and show no signs of drying out. The leaves will feel velvety. In a plastic bag in the refrigerator, rosemary will last about a week. Rosemary is easily dried. Tie sprigs together, hang upside down in a well-ventilated area out of the sun. When fully dry (leaves will be hard), snip off leaves and store in an airtight container.

Preparation and Cooking Tips: Rinse rosemary and pat dry. Chop to desired size. Whole sprigs may be used in soups, stews or other dishes. Remove sprigs before serving. Sprigs can be placed in the cavities of chicken or fish for a lovely rosemary flavor. Rosemary is a good bread seasoning. It is fabulous paired with lamb

Suggested Uses
Rosemary's assertive flavor blends well with garlic to season lamb roasts, meat stews, and marinades. Rosemary also enlivens lighter fish dishes, tomato sauces, and vegetables. Melt butter with Rosemary to dress freshly steamed red potatoes and peas or a stirfried mixture of zucchini and summer squash. Crush leaves by hand or with a mortar and pestle before using.