Rosemary is a perennial herb that is native to the Mediterranean area. It is a member of the mint family. It has been used since 500 BC. In the 1600s it was introduced into America. Rosemary is Latin for Dew of the Sea. It has silver green needle shaped leaves, and has pale blue flowers. Its flavor is similar to evergreen. Rosemary can be overpowering. Sometimes it may irritate the stomach. Through out time, rosemary has been use to cure ailments of the nervous system. It helps reinforce memory. In Shakespeare’s Hamlet, Ophelia said, There’s rosemary, that’s for remembrance. It has also been said to be anti-spasmatic, antiseptic, diuretic, stomachic, and a stimulant. It relieves rheumatism, and flatulence, and stimulates perspiration and menstruation. It also aides the liver.
Rosemary is commonly found in the herb blend of Herbes de Provence. It is also found in stuffing, and complements onions, potatoes, fava beans, lamb, and olive oil well. Another use it to try with lemony sweets and honey. With rosemary, less is more. Too much rosemary may be overpowering, and leave a bitter taste. Rosemary is found in the fresh, dried, and powdered forms.
- beans, especially dried and fava
- fish, oily
Yields 1 ½ gal
1-qt extra virgin olive oil
1-gallon virgin olive oil
1/2 pounds fresh rosemary, reserving 10 stalks
Strip rosemary from large woody stem.
Place approximately one fourth of the rosemary in the blender and cover with virgin olive oil. Return lid. Blend on medium high for 30 seconds.
Strain through a chinoise mousseline into a cambro.
Continue in similar fashion until all rosemary and all virgin olive oil is blended and strained.
Add the extra virgin olive oil to the rosemary oil.
Place reserved 10 stalks in oil mixture.
Cover, label, and date.
Originally Published 11-19-13
© 2013 Chef Jennifer M. Denlinger All rights reserved
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