Rosemary, which means "dew of the sea," is one of the most versatile herbs around, and one of the most satisfying to grow. This small scrubby bush in the mint family grows in dry climates, especially those close to the sea. Native to the warm, sunny areas of the Mediterranean coast, rosemary’s popularity has taken it from the villages of Italy to the world’s tables. With a fresh, piney taste, rosemary is used in everything from haute cuisine to homely stews and breads.
Starting to Grow Rosemary
While rosemary can be started from seed, it is difficult because it takes a long time to germinate and sometimes does not grow at all. It is far better to start with a small plant from a nursery. Once the plant has been grown to a good size (with a number of separate branches) you can begin a new plant by “layering” one of the branches. Simply bend a branch over and bury the top of the branch in the soil of the pot and continue to water and care for the plant as usual. After roots have begun to grow, cut the branch from the old plant and repot into another pot. You can also root a sprig of rosemary by cutting a branch with some of the woody stem attached, stripping the leaves off to about 2 inches of the top. Dip this in rooting compound and place into peat moss, vermiculite, or wet sand until rooted. This should take about three weeks.
Rosemary is hardy only in warm climates, where it is actually sometimes grown as a hedge. If you live in the cooler climates, you can grow rosemary in a pot. Put a layer of rocks or broken pottery in the bottom of a pot that is large enough to allow your rosemary to grow. This will allow for good drainage which is critical; rosemary cannot tolerate wet roots. Using a good potting soil, fill the pot about half full. Place the rosemary plant in and cover the roots with potting soil, being sure to leave about one inch between the top layer of dirt and the lowest leaves. Place the pot outdoors during the summer in a sunny, warm area and leave it there until just before the first frost. According to the article "Rosemary Out and In," by Theresa Mieseler on the website Fine Gardening, the right time to take rosemary in is when the temperature reaches 30 degrees Fahrenheit.
Cooking with Rosemary
Rosemary is extremely versatile. It is excellent when used with olive oil on roasted potatoes. Use on lamb for a delicious taste, or rub with salt, pepper, and a bit of flour on chicken or Cornish game hens. It is also wonderful on other kinds of meat before roasting or grilling. Chunks of meet can be skewered on rosemary branches that have been stripped of their leaves. When grilling outside, place a branch of rosemary on the coals so that the flavored smoke will permeate the meat. Rosemary also combines well with other herbs; it can be used in herb bread or over roasted root vegetables.
Rosemary has a very piney taste and the fresh leaves can be tough and chewy. If you are not used to the flavor of rosemary, start by using a little bit and mincing it fine to prevent getting a chewy leaf. Or dry the rosemary and crumble it before using it in cooking.
The Medicinal Value of Rosemary
“There's rosemary: that’s for remembrance,” Shakespeare wrote, and it turns out that the Bard was right. Rosemary has been used to enhance memory since ancient times. Greek students made wreaths out of it to wear on their heads; it was associated with Minerva, the goddess of knowledge. In the Grete Herbal, published in the 1500s, it is recommended "for weyknesse of ye brayne." Recent studies, including one from the Burnham Institute for Medical Research, have shown that the active compound in rosemary may actually be beneficial, when combined with other herbs, in slowing down the progression of Alzheimer’s disease and other forms of dementia. It may also stimulate the memory area of the brain to better recall.
In addition to a memory aid, rosemary can also be used to counteract headaches and to reduce stress. It helps concentration, and can be very useful to treat the symptoms of colds and sinus troubles.
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