Delivered in a resealable bag
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Uses in Cooking:
Because its somewhat long leaves with a slightly stiff texture can bother some people, I decided to offer chopped rosemary in pieces about 3mm long. This way, no more unpleasant bits in the mouth, and even children won't complain!
Rosemary is one of the essential components of the blend called "Herbes de Provence" and, more broadly, of Mediterranean cuisine. It is used in stews, casseroles, marinades, and generously sprinkled on grills. It pairs very well with potatoes and lamb. It can even be used to smoke meat or fish.
More recently, nouvelle cuisine has adapted it in infusions to flavor flans, creams, ice creams, and even some jams, especially apricot, fig, or peach. More rarely, it is even paired with dark chocolate. In Provence, in traditional gastronomy, it is used in the preparation of citrus sablés. And if you pair it with cinnamon, you'll be delighted!
Its high concentration of flavonoids and phenols also makes it useful in infusions. It relieves fatigue, digestive and liver disorders, respiratory infections, and headaches. In autumn and even spring, people do infusion cures for 2 to 3 weeks at a rate of one teaspoon of leaves per cup, steeped for 10 minutes. You can add thyme to the infusion and sweeten with honey if you wish. A "miracle" remedy to start winter on the right foot!
Who am I?
Origin: Morocco
Botanical name: Rosmarinus officinalis
Common names: Encensier (Provençal name), herb of crowns, rose of the sailors, sea rose, marine rose
Rosemary is a perennial shrub of the Lamiaceae family, native to the rocky scrublands of the Mediterranean basin, and grows almost anywhere with a temperate climate, mild winters, and calcareous soil. It loves full sun and cannot tolerate excessive moisture. Its ability to thrive with minimal coastal humidity might explain its nickname "sea rose."
It can reach a height of 1.50m, and its fine, leathery, needle-like leaves are evergreen. Their scent is powerful, camphor-like, reminiscent of incense, hence the Provençal name "encensier." Its flowers are particularly melliferous, and bees make a highly prized honey from them, once called "Narbonne honey."
Its flowering starts in February and continues until May. Sometimes, a second, less abundant flowering appears in autumn. The flowers are presented in small clusters, ranging from pale blue to violet, depending on the species. A few rarer varieties have white flowers.
There are more than 150 varieties of rosemary, differing in size, shape, flower color, and hardiness.
It is also widely used as an aromatic component in the cosmetic industry to scent soaps, creams, etc., and in the food industry to flavor candies, sauces, desserts, etc.
Finally, its use in perfumery is very old. One of the first known alcoholic perfumes, frequently used in the 17th century, is "Hungary water," in which rosemary is the main ingredient. It is still used today in the manufacture of many perfumes, primarily for men.
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Little History:
The ancients held it in great reverence. It was then used at all celebrations. Brides wore crowns of rosemary (hence its nickname "herb of crowns"), and guests received branches adorned with multicolored silk ribbons.
Its stimulating action on mental functions led the ancient Greeks to adorn the heads of students with it.
Sprigs were also placed under pillows to ward off evil spirits and nightmares.
The Egyptians placed sprigs in the tombs of pharaohs to strengthen their souls.
As for students in ancient Greece, they made crowns of it to wear during exams, believing it improved their memory.
During plague epidemics, because of its antiseptic properties, sprigs were burned to purify the air, and small sachets of it were worn around the neck to be inhaled when passing through contaminated areas.
Translation:
English: Rosemary
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