“There’s rosemary, that’s for remembrance”… So says Ophelia in Shakespeare’s Hamlet, but now apparently so says a team of psychologists at Northumbria University in the UK. They diffused the essential oil of rosemary into a room and test subjects who were in the rosemary scented room performed significantly better on the memory tasks they were assigned. Interesting, no? That would have been amazing while in college! You can check the link out at the bottom of this post for the full story.
I’ve always enjoyed running my hand over my potted rosemary while I’m out gardening (it’s too cold here in the northeast where I live for them to survive out of doors. I tried something that was marginally zone 6b this year and it still died. Thankfully I still have a large pot growing indoors) and then enjoying the fragrance as I wander around, but I think rosemary really shines in it’s culinary uses. I’ve thrown fresh branches on the grill and allowed them to smoke away and flavor various foods, I’ve skewered shrimp, lamb, chicken, vegetables etc. with rosemary branches and then grilled them – love it! – I’ve also basted said skewers with an olive oil, lemon and rosemary mix, come winter I trim my pot regularly and add the leaves, mixed with lemon peel, garlic, salt, pepper and olive oil to a rack of lamb and then roast – the combinations are endless really.
If you’re planning on trying the grill method there’s no need to soak the branches like you would if it was a regular wooden stick. Just pull off the lower leaves to make threading the food on to the stick easier. Leave a small cluster of leaves at the top for presentation and try not to let direct fire hit them.
Hope you head out to your local garden center and grab a pot of rosemary this year. There are so many ways to enjoy it. If you have any recipes or ideas that you like please send them along and as always, thanks for reading!