Little Rosemary
Posted: Tuesday, September 20, 2011
by Dianne Lehmann
Artisan Jewelry from SyZyGy
Last summer, we planted a tiny rosemary plant in our front yard. We had an open spot where a juniper had died. I dug out the roots, prepared the hole and put her into it. The stupidity of putting a plant into a spot that had killed another plant never occurred to me. But she is thriving despite having had a tough time with her first winter.
Little Rosemary was so small and frail when she first came to live with us (and frankly, I don't know why I'm so sentimental about her … none of our other plants evoke such feelings … well there is the sunflower that popped up all of its own accord in the backyard …) that I felt compelled to water her daily. After all, her roots were short and she was not at all well established. I would take a small bucket and fill it at the tap then lovingly pour it slowly into her center. This year, however, she is doing well on her own. She is all grown up, even if she is still not very large.
She is big enough, though, to give a bit of herself to me on occasion that I might make some tasty rosemary chicken or make a soothing cup of tea. Also, a sprig of her got to ride along in my shirt pocket recently as I did my weekly errand-running and shopping. We both delighted in her presence. There is nothing quite like the fresh scent of her to keep at bay the nagging smells of artificial fragrances and other chemicals with which most people surround themselves. There, I got in a little "dig" about my favorite pet peeve.
Down through the ages, rosemary (a member of the mint family) has been an important herb. The name derives from the Latin name rosmarinus which is from "dew" (ros) and "sea" (marinus) and means "dew of the sea" which references its ability to survive on no other water than humidity that collects as dew on it many tiny waxy leaves.
Fresh and dried leaves of rosemary are traditionally used in Mediterranean cuisine. When burned, they give off a mustardy smell (I love using mustard in regular cooking by Bernd doesn't so much) and are sometimes added to foods while barbecuing.
Rosemary is high in iron, calcium and vitamin B6. But I can't imagine ever taking in enough rosemary at one time to make that a significant addition to nutrition. Goodness, a little rosemary goes a long way! Especially when it is fresh from your yard and has not been sitting dried for who knows how long on the grocery store shelf. Rosemary has, however, been shown to improve the shelf life and heat stability of omega 3-rich oils, which are prone to going rancid. Olive oil doesn't get rancid, which among other things makes it a good oil to use. But I digress.
Some uses of rosemary throughout history:
Hungary Water was first prepared for the Queen of Hungary to "renovate vitality of paralyzed limbs" and to treat gout (don't you just love Wikipedia?). It was used topically and made by mixing fresh rosemary into spirits of wine.
Don Quixote (Chapter XVII, 1st volume) mixes it in his recipe of the miraculous balm of Fierabras with revolting results.
Rosemary has been thought for ages to improve memory. For that reason, it has been used as a symbol of remembrance during weddings and funerals in Europe and Australia. One modern study showed that when the smell of rosemary was pumped into cubicles where people were working, those people showed improved memory, though with slower recall. That could simply have been because the smell of the rosemary relaxed them. To my mind that is not a bad thing.
Currently, the results of a study suggest (they always use the word "suggest," keeps them out of trouble later) that carnosic acid, found in rosemary, may shield the brain from free radicals, lowering the risk of strokes and neurodegenerative diseases like Alzheimer's disease and Amyotrophic Lateral Sclerosis. Rosemary may also be anti-inflammatory. Carnosol is also a promising cancer chemoprevention agent.
One caveat, however, recent European research has shown that rosemary interferes with the absorption of iron in the diet and so should not be used internally by people with iron deficiency anemia. Also, rosemary essential oil (very concentrated rosemary) is potentially toxic if ingested. Large quantities of rosemary leaves can cause adverse reactions such as coma, spasm, vomiting (probably a good thing at that point) and fluid build-up in the lungs that can be fatal. I like a little rosemary oil in my bath water … I'm certainly not going to drink that.
For the most part, though, a little rosemary now and then doesn't hurt and just might help. I like the way Rosemary tastes and smells. I like her little purple flowers. And that's all I really need to know.
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Top-level comments on this article: (3 total)This satisfies the previous assignment on herbs and fruits. That assignment was valid for a week, so you'll get the points.
Interesting. Nice story telling. The personification is effective. Informative.Hi Jack.
Thanks. I couldn't just leave it as a dry tutorial on the benefits of rosemary. :)
Hugs,
Dianne
Very good material, and I learned quite a bit, thanks.Hi Elle.
And thank YOU for reading.
Hugs,
Dianne
I like rosemary. It's a vigorous grower too. Pinch off a leaf here and there. Didn't know about the toxicity though. It's like everything, too much of any one thing isn't a good thing.Hi Heidi.
Drinking too much water over too short of a time can be fatal! Has to do with electrolytes, I think.
It is a very hearty plant and around here, it weathers our winters quite well once it's established. It grows all over, almost like a weed. That and lavender. Go figure. Roses also do very well here. Guess it's because we are HIGH desert.
Thanks for stopping by!
Hugs,
Dianne
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