The ancient Greeks credited it with mystical powers to bring a person happiness and protect them from bad dreams. In ancient Egypt, rosemary symbolized death. According to biblical legend, when the Holy Family stopped to rest on the way to Egypt, the Virgin Mary laid the infant Jesus beneath a shrub with white and blue flowers. It turned out to be rosemary. The recipes for many dishes and for medicinal and aromatic herb blends contain this magical little herb. Rosemary promotes better secretion of gastric juice, improves digestion, tones the body and at the same time relieves nervous tension, and fights colds, staphylococcus, E. coli and fungus. Mixed with lavender, rosemary (as a water infusion) improves cerebral circulation and eyesight and has a nootropic effect.
Externally, folk healers prescribed rosemary for neuritis, rheumatism, varicose veins and thrombophlebitis, and for wound healing.
To flavor dishes, this herb is used both fresh and dried. Prolonged heat treatment doesn't affect the aroma of this spice, so it's widely used in marinating pork, rabbit and lamb to mask their characteristic smell and give the dishes the aroma of wild game. Besides fried meat, rosemary pairs beautifully with mushrooms, eggs, cheese and vegetables — tomato, spinach, eggplant, zucchini, potatoes, cabbage. You can add rosemary to a sauce or soup. Sweet
recipes with rosemary
feature wine punch or apple jelly.
The aromatic power of this spice is great, so you shouldn't overdo it, nor combine rosemary with bay leaf, add it to fish dishes or delicate marinades — a heavy camphor note can overpower all the other aromas.
Rosemary isn't used only for medicinal purposes and added to dishes. Rosemary yields a fragrant essential oil. Aromatherapy with rosemary oil can clear the air of nearly all germs.
Disinfect, enrich, refresh – cook at home with rosemary!
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