Recipe from: Branch Mill Organic Farm
Herbs in My Garden: Remembering Rosemary
“Rosemary for Remembrance” goes the 16th century adage, which turns out to be true. Rosemary is good for the memory and it has many other health benefits as well. Rosemary contains the anti-oxidant and anti-inflammatory compound called rosmarinic acid which is antiviral and antibiotic. Also the compounds in rosemary protect the brain from chemical free radicals. It is a nervine so it relieves headache tension. It is also an astringent for the intestinal tract and lungs so it is good for diverticulitus. In addition, it is beneficial for indigestion, colds, and inflammation of the joints as well as a circulatory tonic. In addition, it may halt hair loss and stimulate hair growth. It is easily absorbed into the system so sipping rosemary tea could benefit your hair and overall physical health.
Rosemary likes our dry Mediterranean climate and requires very little water. It needs sandy soil with some compost to get started, but it doesn’t need fertilizing once it’s established. Some species grow into large bushes so give it room to expand. Rosemary is also deer-proof. Pruning will help shape your plant. Cut branches can be hung upside down in a dry place. When the rosemary is dry, separate the “needles” from the branches and store them in a glass jar. Sprigs of rosemary or the chopped “needles” can be added to stews, meat dishes, and soups. I’ve even made a cream sauce for pasta with fresh rosemary, thyme, tarragon, and dill which gives the sauce a rich herbal flavor. One of my favorite ways to eat rosemary is with garlic (the Number One medicinal food) in a butter spread. So add some rosemary to your diet!
Melt 2 tbs. of butter
Peel 3 cloves of garlic and then press into butter
Mix ¼ cup olive oil with the melted butter
Add 2 or 3 tbs. chopped rosemary
(If your plant is flowering, add a handful of blossoms as well;
they are delicious).
Cook for about 5 minutes to soften the rosemary and very lightly brown the garlic
(Do not overcook garlic; it becomes toxic)
Spread on sourdough bread and wrap in tin foil
Cook in the oven for about 15-20 min at 325 degrees.
Open the tin foil to brown the bread for an additional 5 min or so