Also known as: Rosmarinus officinalis
Description :
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant, evergreen in which the upright forms can reach 1.5cm tall. Its leaves are similar to hemlock needles, are dark green and the flowers are small, slightly blue – purble. Main active substances: Rosmarinic acid, rosmaricin
Mythology & History
According to folklore, took its name from Holy Virgin Mary, which left its cloak on a bush, which until next morning, had bloomed and its flowers were done blue. Since then took the name “Rose of Mary”.
In ancient Greece, people considered it as a gift from Goddess Venus, like an Elixir of youth, symbol of beauty and wellness.
They burned Rosemary during sacrifices next to the atlars. For centuries this aromatic shrub with the thin leaves considered to be a remembrance and memory symbol, with very important but conservative properties.
Ancient Greeks, in periods of study, used to wear a Rosemary wreath thanks to its capacity to stimulate memory. In the Middle Ages people believed that brings luck and protects against the evil spirits
Traditional Medicine
Rosemary as a beverage was used against the headaches. It has a stimulating effect on blood circulation, especially in cerebral and mainly in memory.
Furthermore, it’s essential oil diluted in olive oil was used for spreads on forehead and on the head in cases of migraine. Also was used against hair loss as the oil increases blood circulation on the top of the head.
Cooking
In the Mediterranean diet, rosemary is used as an aromatic and preservative in many foods such as olive oil, vinegar and even cooking salts. It gives flavor and aroma to foods such as beef, lamb, hunting and poultry.
It fits well with fried fish and liver
Recipe 1
Greek lamb kleftiko in parchment paper
Ingredients
- 1 leg of lamb
- 2 tablespoons dried rosemary
- 4 – 5 cloves of garlic
- Salt
- Pepper
- 1/4 kilogram kefalotyri (diced)
- 4 tablespoons of olive oil
- 2 large parchment paper
Method
We start the recipe by washing first and drying the lamb with kitchen towels.
Clean garlic and mix with salt and pepper. With a knife, we make small slots in the meat and put the garlic in different places.
Salt the meat well from all sides and place it in the center of the parchment.
Rinse with olive oil, add rosemary and cheese.
Wrap the meat well in the parchment as a packet and tie with a rope.
Put the lamb in a baking dish and bake in a preheated oven, at a low temperature at 160 degrees C for 2.5 hours until the meat is almost melted.
Recipe 2
Shank of pork with rosemary and orange
Ingredients
- 2 shank pork
- 5 medium potatoes
- 3 carrots
- 2 cloves of garlic
- 2 tablespoon mustard
- 2 oranges ( juice )
- 2 tablespoon honey
- 4 – 5 tablespoon olive oil
- 2 tablespoon dried rosemary
- salt
- pepper
Method
Preheat oven to 180° C Fan or 200° C on resistors.
Transfer shank pork in to a Dutch oven. Cut large potatoes and carrots into large pieces and put them in the Dutch.
We make sure our meat is not covered by vegetables. We make a rough marinade with mustard, orange juice, honey, olive oil, salt and pepper. Mix the ingredients well and pour the meat and potatoes.
Pour the dried rosemary, close the lid and bake for about 2 ½ hours. From time to time we open the lid and pour the shank of pork with the marinade.
When ready, remove from oven and set it aside and let it rest for 10 minutes before serving.
