Rosemary
Rosemary grows on a small evergreen shrub. Its leaves look like flat pine-tree needles, deep green in color on top while silver-white on the underside. Its pungent flavor is great for chicken, lamb, pork, salmon, and tuna as well as many soups and sauces. Its unique health benefits make it an indispensable herb for every kitchen.
Growing requirements:
Although rosemary can reach a sizable dimension, it is a slow grower in its first year. Provide adequate space to allow for air circulation as it matures, about 2 to 3 feet between plants. Wait to transfer to the garden until soil temperatures reach 70°F. Provide plants with well-drained, sandy soil with a pH between 6 and 7, and at least 6 – 8 hours of sunlight a day. Mix a slow-release fertilizer with the soil before planting, and fertilize again the following spring. They thrive in warm, humid environments and cannot take extremely cold temperatures. If you live in an area where temperatures get below 30°F, try growing them in containers outside in the summer that can easily be moved indoors during the winter. They prefer to remain somewhat on the dry side, so terra cotta pots are a good choice for a container. Let the soil dry out between waterings, then water thoroughly. When moving indoors, make sure they get at least six hours of light in a cool location free of drafts.
Plant rosemary near carrots, cabbages, and sage. It also deters a lot of bean parasites.
Harvesting:
For fresh use, harvest whenever you need it. The needle-like leaves grow thickly along its stem, so there isn’t necessarily a perfect spot to cut it. The plant will naturally branch off from wherever you clip. The general rule is not to take more than one-third of the plant at any time. The best time to harvest for drying is just before the plant blooms, when the flavor is stronger. This is also the best time to prune.
Storage and use:
Fresh it is more subtle than the pungent dried form. Fresh rosemary can be refrigerated wrapped in a damp paper towel in a Ziploc bag for several weeks. Choose sprigs that are deep sage green in color, free from yellow or dark spots. To prepare, quickly rinse under cool running water and pat dry with a paper towel. Leaves can be easily removed from the stem to use in recipes, or a whole sprig can be used to season soups, stews and meat dishes, then removed before serving.
Dry stems on a rack, or bundles can be dried by hanging upside down in a cool, dry place. Strip the leaves from the stem and keep in an airtight container in a cool, dark, dry place.
Sprigs can be frozen or stored in vinegars and refrigerated oils.
Health benefits:
% daily value per 100g:
Serving ideas:
Growing requirements:
Although rosemary can reach a sizable dimension, it is a slow grower in its first year. Provide adequate space to allow for air circulation as it matures, about 2 to 3 feet between plants. Wait to transfer to the garden until soil temperatures reach 70°F. Provide plants with well-drained, sandy soil with a pH between 6 and 7, and at least 6 – 8 hours of sunlight a day. Mix a slow-release fertilizer with the soil before planting, and fertilize again the following spring. They thrive in warm, humid environments and cannot take extremely cold temperatures. If you live in an area where temperatures get below 30°F, try growing them in containers outside in the summer that can easily be moved indoors during the winter. They prefer to remain somewhat on the dry side, so terra cotta pots are a good choice for a container. Let the soil dry out between waterings, then water thoroughly. When moving indoors, make sure they get at least six hours of light in a cool location free of drafts.
Plant rosemary near carrots, cabbages, and sage. It also deters a lot of bean parasites.
Harvesting:
For fresh use, harvest whenever you need it. The needle-like leaves grow thickly along its stem, so there isn’t necessarily a perfect spot to cut it. The plant will naturally branch off from wherever you clip. The general rule is not to take more than one-third of the plant at any time. The best time to harvest for drying is just before the plant blooms, when the flavor is stronger. This is also the best time to prune.
Storage and use:
Fresh it is more subtle than the pungent dried form. Fresh rosemary can be refrigerated wrapped in a damp paper towel in a Ziploc bag for several weeks. Choose sprigs that are deep sage green in color, free from yellow or dark spots. To prepare, quickly rinse under cool running water and pat dry with a paper towel. Leaves can be easily removed from the stem to use in recipes, or a whole sprig can be used to season soups, stews and meat dishes, then removed before serving.
Dry stems on a rack, or bundles can be dried by hanging upside down in a cool, dry place. Strip the leaves from the stem and keep in an airtight container in a cool, dark, dry place.
Sprigs can be frozen or stored in vinegars and refrigerated oils.
Health benefits:
% daily value per 100g:
- Vitamin A 58%
- Vitamin C 36%
- Folate 27%
- Vitamin B6 17%
- Dietary fiber 56%
- Manganese 48%
- Iron 37%
- Calcium 32%
- Magnesium 23%
- Boost memory: can help increase memory retention, can also stimulate cognitive activity in the elderly as well as those suffering from more acute cognitive disorders such as Alzheimer’s or dementia
- Improve mood: the aroma alone has been linked to improving mood, clearing the mind, and relieving stress in those with chronic anxiety or stress hormone imbalances
- Reduce inflammation of muscles, blood vessels and joints for an effective treatment of blood pressure, gout, arthritis, severity of asthma attacks, injuries, and surgery recovery, and in the cardiovascular system can help to boost heart health and prevent atherosclerosis
- Relieve pain: both topically applied and consumed orally, including for the treatment of migraines
- Protect the immune system: antioxidant compounds form a secondary line of defense behind the body’s own immune system for vision protection, healthy skin and mucus membranes, and increased protection from cancers including lung and breast cancer.
- Stimulate circulation and boosts the production of red blood cells
- Detoxify the body: is slightly diuretic in nature which helps flush out toxins more efficiently during urination, and has been linked to lower levels of cirrhosis and a faster healing time of the liver, which is one of the slowest organs to heal
- Protect the body from bacterial infections: it is specifically powerful against bacterial infections, particularly those in the stomach, and is linked to preventing Staph infections
- Stomach soother: has traditionally been used by dozens of cultures as a natural remedy for upset stomachs, constipation, bloating, and diarrhea, and can help regulate the gastrointestinal system
- Prevent premature aging and has been shown to improve the youthful quality of the skin
- Heal skin conditions such as blemishes, protect the skin from irritation and infection, and increase the natural shine and hydrated appearance of skin, as well as improving the health of the scalp and hair
- Breath freshener: as a natural antibacterial agent, it works as a wonderful breath freshener that also improves oral health including protection from mouth cancers
- Deterrent for pests and insects
- Air freshener
Serving ideas:
- Make an infused oil by placing a sprig or two of completely dry leaves into a glass jar, top with olive oil, replace lid and shake lightly. Store in a warm dark place for two weeks, strain, and pour back into the glass jar. Blend with balsamic vinegar to drizzle over a salad. A ¼ cup can also be used for a fragrant bath!
- Add fresh to omelets and frittatas
- Strip fresh leaves from stems, chop, and add as an accent in soups, meats, stews, or vegetables. Great for seasoning chicken and lamb dishes and tomato sauces and soups
- Work into bread dough, or puree fresh leaves with olive oil and use as a dipping sauce for bread
- Mix with wine or olive oil and garlic for a marinade
- Burn a bunch of branches over charcoal when grilling to enhance the flavor of foods
- Add it to a bouquet or wreath
- Wrap it around a napkin ring