Rosemary is extremely popular as a medicinal herb and essential when cooking with herbs

Rosmarinus officinalis

Rosemary, is a woody shrub indigenous to the regions around the Mediterranean Sea, and has been a valuable medicinal herb and culinary herb for thousands of years. In ancient times Rosemary was thought to be beneficial to the memory; also a popular cure-all. Today, several thousand years later, Rosemary is still highly regarded.

Today, the fragrant leaves of the Rosemary herb are not only value for cooking with Rosemary but also used to make a soothing medicinal tea. Rosemary Tea can have a stimulating and strengthening effect on the circulatory system which helps those with poor circulation and low blood pressure. Rosemary tea also improves digestion and can help alleviate cramping, dizziness, rheumatic pain and headaches.

Rosemary, as a seasoning, is safe to use. As an herbal garnish, it has diverse uses with meats, fish, vegetables, soups and eggs. Both flowers and leaves can be used as garnish and flavoring. Last but not least, Rosemary attracts bees and a fine honey can be produced from its nectar.

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Cooking with Rosemary; the incredible culinary herb:

Here is a tasty recipe using Rosemary to spruce up potatoes called:

Roast Potatoes with Rosemary and Garlic:

To roast more than two pounds of potatoes at once, use a second pan rather than crowding the first. If your potatoes are small, like new potatoes, cut them in halves instead of wedges and turn them cut-side up during the final 10 minutes of roasting.

  1. Adjust oven rack to middle position and heat oven to 425 degrees.

  2. Toss potatoes and olive oil in medium bowl to coat; season generously with salt and pepper and toss again to blend.

  3. Place potatoes flesh side down, in single layer, on shallow roasting pan; cover tightly with aluminum foil and cook.

  4. While potatoes roast, mince garlic cloves; sprinkle with salt and mash with flat side of chef’s knife blade until paste forms. Transfer garlic paste to large bowl and set aside.

  5. After about 20 minutes of cooking potatoes remove foil; roast until side of potato touching pan is crusty golden brown, about 15 minutes more.

  6. Remove pan from oven and carefully turn potatoes over using metal spatula. (Press spatula against metal as it slides under potatoes to protect crusts.) Return pan to oven and roast until side of potato now touching pan is crusty golden brown and skins have raisin-like wrinkles, 5 to 10 minutes more. In last 3 minutes of roasting time, sprinkle rosemary evenly over potatoes.

  7. Remove from oven, transfer potatoes to bowl with garlic (again, using metal spatula and extra care not to rip crusts); toss to distribute and serve warm.

Rosemary: a powerful medicinal herb; well known as a symbol of love, friendship and remembrance.