By Joan Sundeen, Master Gardener In-Training
Having trouble remembering where you put your keys?
Are evil spirits a problem?
According to the ancients, you need rosemary in your life.
Greek students wore wreaths of rosemary to aid in studying, to energize their minds and to combat forgetfulness. The Romans prized its sharp scent as a stimulant for the senses and used it for incense.
In the Middle Ages, rosemary was a help in finding a suitor. Several pots, each labelled with the name of a potential suitor, were observed carefully to see which grew best- that was the one to choose as a lover. Cloth dolls, called poppets, were stuffed with rosemary to attract the new lover.
Shakespeare’s Ophelia asked her brother Laertes to help find their father’s killer. “There’s rosemary, that’s for remembrance, pray you, love, remember” (Hamlet, Act IV, Scene 5).
In Victorian times, rosemary was included in wedding bouquets to remind the bride to carry the memory of her old home as she began a life in her new home.
In witchcraft, rosemary was used in spells and to protect from evil spirits. The herb was burned to cleanse a home after a death.
All these uses aside, rosemary is a wonderful herb for flavouring meats, soups and vegetable dishes. It is a woody perennial in warm climates, and grown as an annual in Canada. Rosemary oil is used widely in cosmetic production and is being studied for its potential pharmaceutical uses.
How to grow rosemary:
It is possible to grow rosemary from seeds or cuttings, but it is a slow process. This woody Mediterranean perennial herb loves the sun. Be sure that if it is in full sun all day that the container is large enough to avoid drying out. The soil should contain compost, perlite and sterilized soil so it drains well- don’t overwater. It prefers slightly acidic soil- pH 6.0 to 7.0.
Save our wetlands and don’t use peat products!
Ready to harvest your rosemary?
Here’s a tip: The day before you need it for cooking, mist the plant thoroughly to clean it. Washing it just before use removes much of the flavourful oil. Cut the amount you need the next morning when the oils are at their most potent and add to your cooking.
While rosemary can be kept inside over the winter, it can also be dried for use later. Cut and bundle the sprigs at the stem end. Hang them upside down in a well-ventilated area out of direct sunlight. In two to three weeks the leaves will be stiff and can be removed from the stem and bagged. It is also possible to dry sprigs in a single layer in the oven or in a dehydrator on low heat overnight and stored when cool and completely dried.
Here’s a recipe to make rosemary-flavoured olive oil:
Choose a very good cold-pressed extra-virgin olive oil.
Rub fresh rosemary between your hands to release the oils.
In a heavy pot, add one cup of the olive oil and ¼ cup of the fresh leaves (a little garlic wouldn’t hurt, either). Heat on low for 5 to 10 minutes to warm the oil. Turn off the heat and allow the rosemary to infuse for one hour. Store in a clean, dry glass bottle and cover tightly. It’s best to store the bottle in the fridge to discourage the growth of bacteria or fungus that may have survived the process. Use for up to 10 days.
