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Cornell University : Cornell Cooperative Extension
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Rosemary |
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February 20, 2002 Rosmarinus, or rosemary, named by Pliny comes from the Latin words for "sea dew" ros maris. Rosemary is a dense evergreen aromatic shrub with resinous needle like leaves bearing blue flowers. It is loved by bees and humans alike. It is a beautiful and beneficial addition to anyone's herb or flower garden as long a certain conditions are met. Rosemary had many and varied uses one of which was to bring "good luck". In ancient times it was used primarily as a medicinal herb as well as to preserve meat. Meats spoil in part because their fats oxidize and turn rancid. Before refrigeration, people discovered that by wrapping meats in crushed rosemary leaves the meat was preserved imparting a fresh fragrance and pleasing flavor. They used this culinary popular herb in many dishes including shell fish, pork and lamb. The ancients also used rosmary as they used most aromatic preservative herbs for relief of headaches, respiratory aliments or gastrointestinal problems. Restoration of memory was one of the uses reportedly attributed to rosemary. Another early use listed by one of our sources claimed that rosemary stimulates circulation increasing blood flow and easing aching joints. The leaves are used in some dark hair conditioning rinses and in dandruff shampoos. According to legend, in 1235 Queen Elizabeth of Hungary became paralysed. A hermit soaked a pound of rosemary in a gallon of wine for several days. Then he rubbed the solution on the queen's limbs curing her. Rosemary wine became known as "Queen of Hungary" water and was used externally for centuries for gout, dandruff, baldness prevention and skin problems. I was recently told that someone used it to clear up acne but that has not been verified. People have been healing with rosemary for a long time. It is used as a digestive aid. A decongestant and reportedly an infection fighter. It helps relieve nasal and chest congestion causes by colds, flu and allergies. Rosemary contains chemicals that help fight infection caused by bacteria and fungi. For minor cuts while working in the garden, press some fresh rosemary leaves on to the wound until you can wash, treat and bandage properly. For a pleasant aromatic infusion to settle the stomach or a stuffy nose, use 1 teaspoon of crushed rosemary leaves to one cup boiling water. Seep for ten minutes and let cool to safe drinking temperatures. Drink up to three cups a day. In culinary amounts rosemary poses no dangers. As with any herb, use with common sense and caution. Be careful to use herbs that have not been treated with pesticides. In its native habitat along coastal France and Spain rosemary can reach a height of three to six feet. However, it is a tender herb in our area being hardy to USDA Zone 8. Locally, our zones vary from six to four depending upon one's location in the finger lakes. Starting from seed is not a good idea due to the length of time for the shrub to develop. Rosemary is easily propagated from cuttings. Take cuttings four to six inches long and set in moistened sand to root. Once the plant has been established, it can be transplanted. Rosemary should be container grown so it can be brought indoors before fall frosts arrive. Grow like another tender container grown plant giving it as much sunlight as possible keeping the plant slightly on the dry side. In spring, after late frosts are behind us, bring the potted rosemary back out into the garden. The following recipe is for a unique way to use rosemary. I have used this recipe and received many complements. CITRUS-ROSEMARY WAFERS: Prep time- 20 minutes plus chilling and standing. Baking time- 12 to 15 minutes per batch. ½
cup butter (no substitutes) Your
master gardeners are available to answer your lawn and garden questions.
Just call the extension office at 315-536-5123 and leave your request.
We'll research your question and call you back with the answer. We
look forward to serving you. www.cce.cornell.edu/yates/mgindex.htm.
Cornell
Cooperative Extension Yates Association |
