The Zimbabwean Gardener Issue 3 Summer 2012 | Page 18

Herbs

Rosemary

by Sara Davies
and Peta Searle

Rosemary has been used for thousands of years in
cooking and in medicine, and it is famed for its ability
to stimulate the mind and enhance the memory.

A bit of background
Rosmarinus officinalis, commonly
known as Rosemary, is native to the
Mediterranean, which accounts for
its ability to withstand rather dry
conditions. It’s a woody perennial herb
belonging to the mint family Lamiaceae.
This wonderfully aromatic plant has
been symbolically associated with
joy, sorrow, life and death, and the
observance of Christmas. An old
Spanish legend tells us how when Mary
was escaping from Herod’s soldiers
with the infant Jesus in her arms, some
plants rustled as they passed, betraying
the whereabouts of the Holy travelers.
However, a beautiful rosemary bush
stretched out its branches encircling the
Mother and child, hiding them safely in
its foliage. The herb became known as
‘Mary’s rose’ and was said to bless every
household with peace and good will if
it was included among the Christmas
decorations.

Cooking with rosemary
Rosemary is normally associated with
meat dishes, but the vegetarians among
you need not despair. There are lots of
ways to enjoy the wonderful flavour of
this herb without eating meat. Roasted
vegetables are particularly good when
you toss a few of the spiky leaves into
the oil. And you’ll never look back if you
start flavouring your Christmas spuds
with this delicious herb. On the sweeter
front, try poking some sprigs into
bananas and throw them on the braai.

Rosemary breadsticks
2/3 cup milk
2 tsp baking powder
1 tsp fresh rosemary, finely chopped
3/4 tsp salt
1/2 tsp black pepper
3/4 cup whole wheat flour
3/4 cup white flour
Olive oil or cooking spray
• In a medium sized bowl, mix the milk,
baking powder, rosemary, salt, and
pepper.
• Add in the flour, a half a cup at a time,
and mix well with a spatula or wooden
spoon.
• Turn the dough out onto a floured
surface and knead gently for 2 minutes.
• Let the dough rest for 30 minutes.
• Preheat the oven to 180 degrees
Celsius.
• Brush a cookie sheet with olive oil or
spray with cooking oil.
• Divide the dough into 12 equal
portions and roll out each portion of
dough into a long stick - 20 - 30 cm.
• Lay the breadsticks on the cookie sheet
and brush with olive oil.
• Bake for 12 minutes and then flip the
breadsticks over and bake for another
10 minutes.
• Allow to cool.

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Rosemary salt
1 cup packed fresh rosemary leaves
1 cup coarse salt
3 cups kosher salt or other flake-style
salt, like sea salt
• Put the rosemary leaves and coarse
salt in a food processor. Pulse on and
off about 8 -10 times, or until the
rosemary is blended into the salt, and
the salt is similar in textur H