Rosemary (Botanical name Salvia Rosmarinus) is a woody plant that can live for up to 35 years. A popular herb with a lovely smell, its aromatic needle-like leaves stay green all year round. Whilst rosemary flowers can be white, pink, purple, or blue. Research suggests rosemary’s aroma may enhance memory, alertness, and concentration.
Rosemary is a plant of the mint family with fragrant evergreen leaves. The plant is native to the Mediterranean region, but has been introduced into many other regions of Europe and around the world.
The myth that rosemary wards off vampires began in an 11th-century monastery, a place where the herb was used as a natural insect repellent.
Health Benefits of Rosemary
Rosemary has over 3 times more iron than spinach; it also has very high levels of antioxidants and vitamin A. Rosemary contains compounds like rosmarinic acid and carnosic acid, which help protect cells from oxidative stress. These same compounds may help reduce inflammation in the body.
Traditionally, rosemary has been used to relieve indigestion, bloating, and gas. This is one of the reasons why rosemary is paired with lamb (other than the complementary flavours) as it is often believed that it can help with the digestion of fats.
Historically, rosemary was used to combat the plague. Common medical belief in miasma led to the practice of burning herbs such as rosemary in order to create clean air as well as being used in herbal concoctions such as ‘Four thieves vinegar’ to ward off the plague.
Cooking with Rosemary
Rosemary is a traditional part of a bouquet garni to be added to soups, stews and casseroles. Whole sprigs are great roasted with root vegetables or sprinkled over Italian breads such as focaccia to add extra flavour. Spike into meat, poultry, and game or simply chop it and use in stuffings and sauces for fish, lamb or chicken. Your should remove leaves or sprigs after cooking.
When cooking with dried rosemary, crush it before adding it to your dish as the sharp leaves can be difficult to remove once cooked. When used sparingly, the aromatic flavour of rosemary works well in delicate desserts such as sorbets, fools and fresh fruit salads.
Lemon Rosemary Shortbread Cookies
A buttery, crumbly cookie where rosemary adds a clean herbal brightness.
Ingredients
1 cup (226 g) unsalted butter, softened
½ cup (100 g) sugar
2 cups (240 g) all purpose flour
1–2 Tbsp fresh rosemary, very finely chopped
Zest of 1 lemon
1 tsp vanilla essence
A pinch of salt
Instructions
Cream butter and sugar until light and fluffy.
Add rosemary, lemon zest, vanilla, and salt; mix.
Add flour and mix just until a dough forms.
Press dough into a disk, wrap, and chill 30 minutes.
Roll to ¼ inch thick; cut into circles or squares.
Bake at 165°C for 18–22 minutes, until edges just turn golden.
Cool fully to let the rosemary flavour bloom.
Optional upgrade: drizzle with a thin lemon–rosemary glaze (icing sugar + lemon juice + tiny pinch of chopped rosemary).
