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Rosemary is an aromatic evergreen shrub, its leaves are used as a flavouring (savouring of the palate) in cooking. It is a native from the Mediterranean and Asia. Rosemary is one of those herbs that can be used in a thousand things. You can enhance the flavours of pork, lamb, chicken, turkey, salads, pasta.

Rosemary has is used to improve memory, not just for flavouring food. This herb especially the flower tops, contain an antibacterial and an antioxidant from the oil of the plant, the oil, is used as an anti-inflammatory, anti-fungal, and an antiseptic.

The vitamins, contained in this plant are: Vitamin C, the vitamin C content synthesises collagen, the protein required for optimal blood vessels, organs, skin and bones, Vitamin A, Vitamin B, copper calcium, magnesium, riboflavin, folate, iron, studies suggest that rosemary, helps to fight the cancer cells as well.

Rosemary is related to the mint and resembles lavender, the leaves like flat pine leaves. In the ancient times it was used to help alleviate muscle pain, improve memory, boost the immune and circulatory system and promote hair growth.

Rosemary oil is used for fragrant bodily perfumes or burn oil and create an aroma in the room, it is used as an incense, and used in shampoos and cleaning products.

Herbal teas can be made from the leaves. Fresh or dried it is used in the traditional Italian cuisine, it compliments the food opening up the palate and thus the senses and creating a appetite.

Tip: next time you make a bolognese, add a sprig with bay leaves and tie it together and add it to the sauce, when the sauce is cooked take the spigs out and you have an amazing flavoursome bolognese with so much nutrition and goodness for you and your family.

Carmela's Rosemary Oil:

2 cups of virgin olive oil

2 leaves of flowered rosemary dried

2 cloves of whole garlic

Method:

Place of the ingredients together in a jar or bottle and allow to sit for at least 2 weeks. Place in a cool and dark place, i.e, pantry or cupboard. Then strain all of the ingredients and just use the oil for cooking or salads.

Make your own Rosemary-infused Oil:

Place a sprig or two of completely dry rosemary leaves into a glass jar, top with olive oil, replace the lid and shake lightly. Store in a warm, dark place for two weeks, strain and then simply pour back into the glass jar. Use 1/4 cup for a fragrant bath or blend with balsamic vinegar to drizzle all over a salad for a delicous dressing.

Legend says that The Virgin Mary, spread her blue cloak over a white blossomed rosemary bush when she was resting and the flowers turned blue. The shrub became known as the `Rose of Mary.'

See you in my kitchen. Carmela

Carmela D’Amore

Carmela D’Amore

Carmela D’Amore is an International Sicilian chef, the daughter and granddaughter of Sicilian migrants, with over 45 years of experience in the hospitality industry. Ambassador to Sicilian food and culture, a published International author of over 3 books, currently the executive chef of Sorrento Trattoria, an Italian Restaurant situated in Sorrento on the Mornington Peninsula.