Rosemary, highly aromatic (smells like lemon and pine) and full-flavored, is an herb that has long been popular in Mediterranean cuisines. The dark green pine-like leaves have also been used as a medicinal herb. It is most often used to flavor hearty and full-flavored dishes of lamb, pork, veal, and chicken but can also add a great depth of taste to fruit salads and tarts, teas, and fish and egg dishes. Just use the herb frugally as too much can cause a dish to taste acrid.

It is said that rosemary has a positive effect on the mind. In ancient Greece, students often tucked rosemary in their hair to aid them in their studies. It was also believed to ward off evil spirits. There are those who say, when steeped in tea, rosemary allays stress.

Right now, at the height of the summer, rosemary is at its peak since it loves hot, dry weather. It can be easily grown in pots or in a garden as long as it has full sun and good drainage. You can also find it in most supermarkets at this time of year so here are a couple of recipes for a kicked-up summer menu.

Rosemary Focaccia

Rosemary Lamb Skewers with a White Bean and Tomato Ragu

Filed Under: Food Talk