Rosemary - Herb Of Remembrance

 Rosemary, Upright: (Rosmarius officinalis) Labiatae. Perennial.

Rosemary, Prostrate: (R. prostratus) Labiatae, Perennial.

Propagation: seeds, cuttings. Spring.

Position: Open, sunny.

Soil: Average, well-drained.

Height: Upright - 1.5m Prostrate - 30cms.

Part Used: Leaves.

Rosemary is known as the herb of remembrance, & symbolises constancy, probably because the fragrance is long-lived. It is best known as a flavouring for lamb. It first grew in the warm countries of the mediterranean region. Rosemary can be used for Bonsai or trained as a topiary (prostrate)

Rosemary can be a centre piece to a formal herb garden, form a hedge, or a decorative border. It makes a great patio plant for a tub or large pot.

A Rosemary hedge looks fab. Mark out a 84 cms wide space, work the soil. Dig in compost so the soil will hold moisture. Mark 2 rows 42 cms apart & 21 cms from the edge of bed, the length of bed. Plant well established rosemary along these rows 42 cms apart & staggered. Pruning will encourage branching. which fill in the centre & keeps the hedge bushy.

Cultivation:  

Rosemary is best cultivated from cuttings. Seeds can be used but not always successful. The prostrate variety can also be layered, which is done by pinning down a stem from the parent plant to the soil, using a U shaped wire & covering the stem with a little soil. When the layered branch has developed a good root system, cut it away & plant in a sunny position.

Pink Upright Rosemary, as a hedge

Harvesting & Processing: 

Rosemary can be used fresh at any time. Cut branches before flowering begins, shaping the bush as you go.  Sprays of fresh rosemary can be wrapped in foil, sealed & kept frozen for weeks. Or chop leaves, mix into butter, allow to set, cut into squares & seal. Leaves can be set in ice cube trays.

Various Uses:

Culinary -  Rosemary is very pungent. This herb helps with the digestion of rich & starchy food. It gives a delicious flavour to lamb, beef, veal, pork, rabbit, goose, duck & sometimes chicken. Rosemary is used in liver pate & spiced sauces for pasta. It goes well with eggplant, zucchini, lima beans, brussel sprouts & cabbage. It tastes a treat in herb bread & scones. The flowers can be candied.

Medicinal: Rosemary stimulates the memory. Wear a sprig when studying. Today, rosemary tea is suggested for memory & also for headaches. In herbal medicine, it is used as a nerve tonic & digestion. It is thought to strengthen sight.

Prostrate Rosemary

Cosmetic: Extract of rosemary in shampoos & hair tonics revitalise the scalp, prevents dandruff & encourages new & healthy growth with shining lustre, especially brunettes. Oil of rosemary goes into eau de cologne or in pot pourri.

Companion Planting: Rosemary & sage are good companions, stimulating each other. Rosemary repels carrot fly. It attracts honey bees when in flower. Dried sprays of rosemary help to repel moths in cupboards & drawers.

Lamb Racks with Garlic and Rosemary

Ingredients

Serves : 4 

• 4 lamb racks (with 3 cutlets per rack)
• 2 garlic cloves, sliced
• 2 long sprigs of fresh rosemary
• 1 tablespoon honey
• 2 tablespoons wholegrain mustard
• 2 tablespoons mint sauce

• Directions

  Preparation:40min  ›  Cook:20min  ›  Ready in:1hour 

  1. Preheat the oven to 200˚C. Trim any excess fat from the lamb racks. Cut small slits in the top of the lamb with a small, sharp knife. Insert slices of garlic and small pieces of rosemary into the slits. Sit the lamb on a plate.
  2. Whisk together the honey, wholegrain mustard and mint sauce and brush over the lamb racks. Allow to marinate for 20 minutes in a cool place.
  3. Put the lamb racks into a baking dish and spoon on any sauce that may be left behind on the plate. Bake for 20 minutes for medium–rare, or until cooked to your liking, basting a couple of times during cooking with the honey mustard mixture.
  4. Remove from the oven and allow to stand, covered, in a warm place for 10 minutes to allow the juices to be absorbed back into the meat. At this stage you can either cut the lamb into individual cutlets or leave the rack intact and serve as is.
  5. Serve with boiled potatoes and steamed asparagus.
  6. • 1. http://allrecipes.com.au