This month for our herb essence we have Rosemary. Back when I baked chicken, my Rosemary chicken was just a pure delight. It’s aromatic qualities are one of my favorite herbs on the planet.
This needle type plant was originally from the Mediterranean area. Hence that lovely mythological reference to Rosemary as being the Dew of the Sea.
Strange enough, Rosemary is a member of the large Mint family Lamiaceae. As Wikipedia states “Rosemary was named by the 18th century naturalist Carolus Linnaeus, and it has not undergone much taxonomical change since.” Rosemary oil is a natural antiseptic, disinfectant and detoxifier and also stimulates the immune system.
Rosemary is also known as the memory herb. Greek and Roman students would wear wreaths of Rosemary around their heads when they studied. So for September, Rosemary is the back to school herb. When tested in office
environments, most participants had better recall. Rosemary was also widely used in funerals when burying the deceased. Rosemary was used so that we would always remember our loved ones. ….sniff.
Rosemary is easily grown indoors and outdoors. It is easy to grow period, but especially in dry climates. Outdoor plants should be brought indoors when the weather hits below 30˚. Rosemary is very easy to start, so you can spend very little money to purchase a small one at the nursery. It does take it’s time to become a large and full plant. So if you are in a hurry, you can spend a great deal on one that has been nurtured to a fairly large size. Either way, you win with this jewel of a plant.
Rosemary is really great for your hair. This was the hair tonic of the Victorian century and is still widely used in many shampoos and conditioners. It stimulates the skin on the scalp increasing blood flow which strengthens the roots down to the shaft. A good rosemary moisturizer will restore shine and eliminate static electricity in your hair.
Rosemary is delicious, aromatic and ornamental. It packs quite a punch. One that should not be ignored. If I can grow rosemary, anyone can grow rosemary. Make sure you get one going in your yard, balcony, or indoor pot soon if you don’t have Rosemary in your life! Here are some medicinal and baking recipes using Rosemary. I got these medicinal recipes from my book “Seasons of Aromatherapy” by Judith Fitzsimmons and Paula M. Bousquet. I have followed their model to share all of these delightful essences throughout the year. A charming book and great to have readily accessible at all times. You can find it in my pamper collection.
8 drops Cedar
8 drops Lavender
12 drops Rosemary
2 Tablespoons Olive Oil
Mix all oils together. This makes enough of the blend for several applications. Pour about a teaspoon of the blend into the palm of your hand. Rub your hands together to warm up the mixture. Massage into your scalp and hair. Wrap your head in towel or place in a shower cap and leave on for 15 minutes or until nicely absorbed.
Was your hair as you would regularly, though you may need to shampoo twice.
RINSE FOR DARK HAIR
15 drops of Cedar
15 drops of Rosemary
Mix oils together and add to 8 ounces of liquid hair conditioner. Shampoo as you would normally, and make sure you rinse out all shampoo before applying the conditioner.
DRY SKIN TONER
3 drops Clary Sage
2 drops Geranium
1 drop Lavender
2 drops Rosemary
Mix oils together. Add oils to 4 tablespoons of springwater. Use underneath your daily moisturizer.
3 drops Eucalyptus
2 drops Lavender
1 drop Peppermint
2 drops Rosemary
Mix the oils together. Add to a full cool mist vaporizer.
Rustic Rosemary Garlic Bread
2 cups warm tap water, about 110 degrees
1/4 cup olive oil
2 1/2 teaspoons (1 envelope) active dry yeast
2 3/4 – 3 cups all-purpose flour
2 1/2 cups whole wheat flour
6 cloves garlic, minced
1/3 cup fresh rosemary, chopped
4 teaspoons salt
1/4 cup flour for dusting the loaves
Cornmeal for the pans
2 small cookie sheets or a large (at least 11×17-inch) jelly roll pan
To make the dough, in a small bowl or 2 cup measuring cup place water and sprinkle yeast on surface, allowing it to stand for three minutes before whisking. After dissolved, whisk in the olive oil. To mix dough in a full-sized food processor, place 2 3/4 cup all-purpose flour and 2 1/2 cups whole wheat flour, garlic, rosemary, and salt in bowl of the food processor fitted with a dough blade.
Add water, oil, and yeast mixture and process to form a smooth, elastic and slightly sticky dough, about 45 seconds. Incorporate the remaining 1/4 cup all-purpose flour a tablespoon at time if the dough is too soft.
Place dough in an oiled bowl and turn dough over so top is oiled. Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled.
To shape loaves, scrape risen dough onto a lightly floured surface and press it to deflate it. Divide dough in half and shape one piece at a time. Press dough into a square, then roll it up tightly. Rotate cylinder of dough 90 degrees and roll up again from short end. Arrange dough seam side down, cover with plastic or a towel and let it rest of 5 minutes. Repeat with remaining piece of dough.
Dust pan with cornmeal. Roll each piece of dough under palms of your hands to elongate it. Work from middle of loaf outward, pointing the ends slightly. Place loaves seam side down on cookie sheets and dust each loaf heavily with flour, using about 1/4 cup in all. Cover with plastic or a towel and allow to rise until doubled.
About 30 minutes before you intend to bake the loaves, preheat oven to 500 degrees F and set racks at the middle and lowest levels. Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaves from burning.
Holding a razor blade or the point of a very sharp knife at a 30-degree angle to the top of each loaf, make 3 to 4 diagonal slashes in each loaf. Immediately place loaves in oven and lower temperature 450 degrees F. After loaves have baked for 20 minutes and are completely risen, lower temperature to 350 degrees F and continue baking about 20 to 30 minutes longer, until bread reaches an internal temperature of about 210-220 degrees F. Remove loaves from oven and cool on a rack.
Rosemary Almond Tart Shell
- 1 1/2 cups blanched almond flour ( I like Bob’s Red Mill brand)
- 1/4 tsp salt
- 1TBSP minced fresh rosemary
- 1/4 cup grapeseed oil
- 1 TBSP water
Preheat oven to 350F.
In a large bowl, combine the almond flour, salt, and rosemary. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9-inch tart pan or 4 mini tartlet pans.
Bake for 15-20 minutes, until golden brown. Remove from the oven and let cool completely before filling.
Rainbow Chard Filling
- 1 bunch of rainbow chard, stems and leaves chopped
- 1 onion, diced
- 1 big garlic clove minced
- 3 large eggs
- 1/2 tsp salt
- 1 heaping TSP of fresh thyme, chopped
- 2 TBSP olive oil
- 1/2 cup parmesan
- aged balsamic vinegar for garnish
Heat olive oil in a deep skillet over medium-high heat. Add the onion and cook until the onion is soft and translucent, about 8 minutes. Add the chard stems (you will add the leaves later) and chopped rosemary. Cook for 7-10 minutes until the stems are tender. Add the garlic and cook for another 30 seconds or so. Add the chard leaves. Cook until the leaves are wilted and soft and any liquid has evaporated, 7-10 minutes. Remove the pan from the heat and let cool.
Beat together the eggs and season with salt and a pinch of pepper. Add the chard mixture and parmesan. Mix well and scrape the filling into the prepared shell(s).
Bake for 30-40 minutes, until set. Let cool for 10 minutes, remove from pan and serve warm with a drizzle of balsamic.