Monday, November 15, 2010

Fresh & Local: Rosemary

Fresh Rosemary Lore & Recipes
Rosemary (Rosmarinus officinalis L.), is an adaptation of the Latin "Ros marinus" meaning "dew of the sea." Egyptians and Greeks considered rosemary to be a sacred plant, associated with love, death, and remembrance. In Egypt rosemary was used to embalm the dead, and sprigs were placed in tombs to symbolize the memory of the departed.
In ancient Greece, students wore a garland of rosemary while studying or taking tests, in the hopes of improving their memory.
In Medieval times rosemary was considered to be a love charm and a sign of remembrance and fidelity. The herb was often placed on the bride's head as a wreath (to help her remember her vows?) and rosemary wine was used to toast the couple.

Rosemary Butter
1 stick unsalted butter, room temperature
2 cloves Garlic, minced
1 Tbs Fresh rosemary leaves,
1 tsp Dijon mustard
1/4 tsp crushed dried red pepper flakes
Salt and pepper to taste

Preparation: Mix all the ingredients together well. Best served after infusing for at least 4 hours.

Bruno's Rosemary Chicken

4 cloves garlic, peeled, cut in half length wise
1 roasting chicken (4-5 lbs.)
1 package Fresh rosemary
1 lemon
Salt and pepper

Preheat oven to 350 degrees.
Rub cloves of garlic on chicken skin. Slip 2 half cloves of garlic between the skin and the meat on each breast of the chicken. Place remaining garlic in cavity of chicken.
Rub fresh rosemary over chicken. Slip sprig of rosemary between skin and meat of each breast. Place more rosemary inside cavity of chicken. Cut lemon in half and squeeze one half over chicken, place other half into cavity.
Grind rock salt & fresh pepper to taste
Roast at 350 degrees for 1 hour to 1 1/2 hours until juices run clear.

Rosemary Honey Lemonade
This makes a great vodka martini base (1 shot vodka, 2 shots lemonade
shaken over ice)
1/3 Cup honey (more or less to taste)
6 cups water
6 sprigs fresh rosemary
1/2 cup freshly squeezed lemon juice
plus a few thinly sliced rounds of whole lemon

Bring honey and 2 cups water nearly to the boil in a small saucepan.
Add rosemary sprigs, cover and remove from heat.
Let this syrup infuse for 30 minutes then strain into pitcher.
Stir in 1/2 cup lemon juice and remaining 4 cups water.
Add lemon rounds and chill until ready to serve.
Garnish with lemon rounds and sprigs of rosemary.


  1. On the Rosemary Butter recipe, "1/4 tsp crushed dried red" what? Love the little historical tidbits!

  2. Oops, thanks for pointing that out! Red pepper flakes.