Herb Snapshot: Rosemary

Rosemary (Rosmarinus officinalis) is both a culinary and medicinal herb, with its roots in the lower altitudes of the Mediterranean region of the world. Here are some tidbits about this charming herb.

• As a culinary herb, it is an excellent flavoring for lamb, pork, and chicken. It is also a great addition to vegetable dishes, particularly those with potatoes and tomatoes. 
• It can be featured in a great number of culinary dishes, but should be used sparingly, as its flavor is very potent.
• Use the leaves for cooking and save the woody stems to throw on the grill or fire while cooking.
• Rosemary-infused olive oil makes a great dip for bread. See the recipe below to make your own! 
• Rosemary was traditionally used at weddings, as it was a symbol of fidelity for lovers.
• The Sicilians believe that young fairies, taking the form of snakes, lie amongst the branches of this herb.
• It was an old custom to burn rosemary in sick chambers, and in French hospitals it was customary to burn this herb with juniper berries to purify the air and prevent infection. 
• It is used in hair products, specifically for its circulation-improving properties which stimulate hair-bulbs into renewed activity and prevent premature baldness. It also can be used as a remedy for the prevention of scurf and dandruff. 
• The young tops, leaves and flowers of rosemary can be made into an infusion - Rosemary  Tea - which, taken warm, is a good remedy for removing headache, colic, colds and nervous diseases. 
•  It is said that Rosemary refreshes and energizes the mind, and is an ideal memory stimulant for both adults and students.

 Note: when using any herb as a supplement or for medicinal purposes, consult your doctor, as repeated, excessive use could have adverse effects. 

Source: Botanical.com

Rosemary Infused Olive Oil

Ingredients

• 4-5 sprigs fresh rosemary (remember, it's potent!)
• 3/4 to 1 cup good quality extra virgin olive oil

Preparation

•  Wash the rosemary sprigs and dry them thoroughly - there should not be any water on the rosemary sprigs.
• Pour your olive oil into a saucepan and heat it over a low flame until it is just warm, for only 1-2 minutes. (Be sure it is warm, not hot!)
• Take a clean dry bottle and place the crushed red pepper and the sprigs and pour oil into it. Cool the bottle for a while and then seal it with a cork or lid. Set the bottle aside in a cool, dry place where there is no direct sunlight for about a week. 
• Use within two months. 
• Experiment with adding different flavors, such as dried red pepper flakes, garlic, etc. to create your own signature flavor! 

Recipe adapted from ecurry.com