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One for remembrance

Photo: K. Ananthan

A lively green Rosemary leaves work its way into a variety of cuisines

If you have to pick a spice with a romantic ring to it, it has to be rosemary. Rosemary is a vintage Mediterranean spice and is linked to lore there. It is a herb often associated with remembrance and friendship. Ophelia in Shakespeare’s ‘ ;Hamlet,’ gives rosemary its due. “There’s rosemary, that’s for remembrance; pray, love, remember,” she says.

Simon and Garfunkel christened their 1960’s hit-album, ‘Parsley, Sage, Rosemary and Thyme.’ It is said that in some cultures a sprig of rosemary is left in the hands of the dead before lowering the coffin to the grave.

The vibrant green leaves are long, thin and pointed. They are often dried and sometimes used as fresh leaves in different cuisines. Dried rosemary lasts well in an air-tight container.

The leaves bear a very faint resemblance to oleander leaves, which are slightly larger and less-pointed. Rosemary has a pungent and a woody taste. It is grown extensively in Europe and America. It is believed that rosemary grows the best when it’s close to the sea.

Soups, meat, biscuits, dessert – rosemary can work its way into everything. Lamb and rosemary are considered quite a winning combination. Rosemary is a spice that works well as a marinade. Chicken and other meat cooked in rosemary sauce have a dedicated following. Among vegetables, the spice shares a good working relationship with potatoes. Breads too can have their share of the spice. Rosemary is meant to invigorate the skin and is considered a cleansing agent. It is used in a range of cosmetic products too. The spice is also considered rich in medicinal properties.

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