by Talia Henderson |
This flowering, perennial, evergreen shrub is not just another herb from the kitchen spice rack. Rosemary has been used for a number of ailments such as curing joint paralysis and is believed by some to possess powers of protection against evil spirits.
The botanical name, Rosmarinus is derived from old Latin for “dew of the sea” as a reference to its pale blue dew-like flowers and that it grows near the sea.
During the middle Ages, evil spirits were considered a serious matter. Men and women placed sprigs under their pillows at night to ward off demons. Students in ancient Greece wore garlands of rosemary for exams for improved memory. Rosemary grows three to five feet high, and for centuries Christians believed that a rosemary plant would grow no higher than six feet in 33 years so as not to stand taller than Christ.
Rosemary is best known as a symbol of remembrance, friendship and love. It was used in wedding ceremonies as a sign of love and fidelity and funerals as a sign that the departed would not be forgotten.
During the 14th and 15th centuries rosemary was burned in homes to keep the Black Death away and during World War II was used to kill germs in hospitals.
Rosemary oil has been scientifically proven to provide antibacterial effects and be an effective memory stimulant. Medical research shows the carnosic acid (CA) in rosemary fights off free radical damage in the brain.
Herbalists have prescribed rosemary as tonics, astringents, diaphoretics, stomachics, emmenagogues, expectorants and choagogues. It has been used to treat depression, headaches and muscle spasms. Rosemary ointment has been used for rheumatism, sores, eczema, bruises and wounds.
We continue to use rosemary in many of the same ways that our ancestors did: in potpourris to freshen the air, and in cosmetics, disinfectants and shampoos.
Rosemary Garlic Potatoes
Serves 2
Ingredients:
- 4 small-to-medium red or yukon gold potatoes
- Olive oil
- Crushed red pepper flakes
- Crushed black pepper
- Rosemary (dried or fresh)
- Chopped chives
- Minced garlic
- Salt to taste
Preparation:
- Preheat oven to 450°F.
- Chop or slice the potatoes and place on a cookie sheet which has been coated with olive oil.
- Take handfuls of the rosemary, chopped chives, garlic and black pepper and sprinkle onto the potatoes.
- Sprinkle a pinch or two of crushed red pepper onto the potatoes.
- Pour a little olive oil onto the potatoes before placing them in the oven.
- Bake at 450°F for about 15 minutes or until potatoes are done.
References:
- Kowalchik, Claire. Hylton, William H. (Editors). Rodale’s Illustrated Encyclopedia of Herbs. Rodale Press, Emmaus, Pennsylvania, 1987.
- www.gardenguides.com/plants/info/herbs/rosemary.asp
- herbal-properties.suite101.com/article.cfm/heres_rosemary_for_remembrance
