Rosemary

Rosemary

Culinary uses

Fresh or dried rosemary leaves can be used to flavour meat (especially lamb and goat), sausages, stuffings, soups and stews. Very small amounts, often ground or powdered, are added to biscuits and jams. Fresh sprigs can be steeped whole in vinegar, wine or olive oil to give a rosemary flavour to sauces and dressings. Flowers can be added to salads.

Properties

An aromatic restorative herb that relaxes spasms, relieves pain and increases perspiration rate. It also stimulates the liver and gall bladder, improves digestion and circulation, and controls many pathogenic organisms.

Medicinal uses

Internally for depression, apathy, nervous exhaustion, headaches and migraines associated with nervous tension or feeling cold, as well as poor circulation and digestive problems associated with anxiety. Externally, rosemary can be used for rheumatism, arthritis, neuralgia, muscular injuries, wounds, dandruff, scurf and hair loss.

How to grow

Rosemary is a hardy shrub which likes well-drained, ideally neutral to alkaline soil, in full sun, with shelter in cold areas. You can buy plants any time of the year, or propagate your own young plants from cuttings.