|
Native to the Mediterranean, where warmer temperatures prevail, Rosemary (Rosmarinus
officinalis) was introduced to Britain by the Romans. Boughs of Rosemary have
had many uses in the past. They were carried at weddings, used to freshen rooms,
and burned as incense.
They are also used as a pungent flavoring in cooking. The leaves, fresh or
dried, can be used with chicken , meats (especially lanb), stews, breads, pizzas,
and vegetables. Dried leaves can also be added to the coals of barbecues, near
the end of cooking, to impact Rosemary's characteristic flavor to meats. In
addition to its varied culinary uses, Rosemary also has a history as a health
giving herb.
In 1525, Bancke's Herbal, the first book devoted exclusively to herbs and their
uses, was printed in England and included Rosemary. Early Arabian physicians
are credited as the first to recommend this fragrant herb as a tea. And today,
it is still enjoyed, often before retiring.
|
