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Rosmarinus officinalis
Rosemary

The flowers of rosemary were believed to have taken their colour from the Virgin Mary's blue cloak when she threw it over a rosemary bush to dry. The Greeks and Romans twined rosemary in their hair in the belief that it would quicken the mind and improve the memory. The notion of rosemary as a preserver of youth is recorded in every herbal since Classical times, and even smelling the wood of rosemary was said to "keep thee youngly". It was also known as the herb of fidelity, love and abiding friendship, worn in wreaths at weddings and planted on graves. Branches of rosemary were burned in the house against infection, and dried twigs were laid among linen to repel moths. The oil was used as a rub for tired, aching joints, and a distilled water of rosemary (Hungarian Water) was invented for Queen Elizabeth of Hungary to restore the use of her paralysed limbs.

Rosemary is an antiseptic herb that soothes the nerves, aids the digestion, and stimulates the circulation. A hot infusion of leaves relieves headaches. Many herbal hair preparations contain rosemary, which has a stimulating effect on hair roots, gives body and lustre, and helps to get rid of dandruff.

If used in large quantities, rosemary can dominate a dish. It can be used to flavour marinades, stews, and strong game dishes. Rosemary with lamb is an old favourite. A large sprig of rosemary soaked in olive oil can be used to baste barbecue meat. Leaves can be infused in milk for sweet puddings and custard, and the flowers can be used to garnish salads.

Rosemary should be planted in a light, well-drained soil in a sheltered position, ideally beside a wall. Cuttings will usually take quite easily, and rosemary can also be propagated by seed or layering. It requires very little watering.

1. Herbed Lamb Salad

Ingredients:
1 lean, boneless loin of lamb
½ red cabbage, shredded
1 tablespoon caraway seeds
1 tablespoon chopped rosemary
2 tablespoons pine nuts, lightly toasted
Vinaigrette:
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
4 tablespoons olive oil
salt
pepper

Method:
Pan-fry the loin of lamb to seal. Place in a roasting tin and cook in a moderate oven for approximately 30 minutes, or until cooked. Remove from the oven, wrap in foil, and allow to cool.

Vinaigrette:
Whisk the mustard and vinegar, add salt and pepper to taste, and gradually whisk in the olive oil until the mixture thickens.

Place the shredded red cabbage, the vinaigrette, caraway seeds and rosemary in a large bowl and toss lightly. Arrange the cabbage on a serving platter and top with overlapping slices of lamb. Sprinkle with toasted pine nuts.

2. Herbal Punch

Ingredients:
2 cups honey
7 pints water
2 cups freshly squeezed lemon juice
3 tablespoons fresh rosemary leaves
8 cups diced strawberries
2 cups freshly squeezed lime juice
4 pints sparkling mineral water
ice cubes

Method:
Combine the honey, 4 cups water, one-eighth of the lemon juice and the rosemary leaves in a saucepan. Bring to the boil, stirring until the honey is dissolved. Remove from the heat and allow to stand for 5 minutes. Strain into a large punch bowl.

Press the diced strawberries through a sieve into the punch bowl, add the rest of the water, lemon juice, lime juice and sparkling mineral water. Stir gently. Add the ice cubes 5 minutes before serving.

Rosemary...