ROSMARINUS OFFICINALIS
FAMILY: LAMIACEAE
“Against weyknese of the brayne and coldness thereof, sethe rosemaria in wyne and lete the pacyent receye the smlke at his nose and keep his heed warme.”
Crete Herbal
ROSEMARY, ROMERO: Rosemary will generally survive anywhere that doesn’t freeze if the roots are kept well-drained.
It is a stimulant, stomachic, tonic, &c. A pleasant, strong herb associated with memory, happiness and repelling witches (from personal experience, this historical property doesn’t seem to work). Drinking rosemary water was said to do away with all bodily evil; excessive doses are lethal, though, should you feel your body has more than its allotted share.
In ancient Greece, the birthplace of Democracy, rosemary was used to adorn virgins before sacrifice. Rosemary honey, from Provence, is used as an invigorating agent and to increase male potency. Good in spaghetti.
If you are looking for “real” rosemary, or the “real” Rosmarinus officinalis, read the section on Oregano vulgare. Then buy seeds and take your chances. “Real” is a relative concept, botanically and culinarily speaking. The following are all cultivated varieties of this plant. Each has its own charm:
- Angustifolia: Pine scented, narrow light green leaves. The only non edible rosemary listed here. Pretty, though, with dark blue flowers.
- Gorizia: A very large leafed (2-3 times larger than the standard), mild tasting variety with pinkish blue flowers. Upright, almost columnar growth. Gorizia is mild and good enough to eat raw. Originally collected near Gorizia, Italy.
- Majorca: A Victorian English variety with pink flowers and a candelabra-like semi-upright growth. Elegant and airy. To 3′ tall.
- Spice Island: The cultivar once used by the SpiceIslandâ„¢ seasoning company for production of their dried rosemary. Wider, more numerous (closer on the stem) leaves than the standard, on a very woody, upright plant with rosemary-blue flowers. I am often asked, “What’s the best rosemary (or oregano, or sage, etc.)?” Well, of course “best” is, at best, subjective, but what-the-hell, if you’re the type of person to ask instead of tasting for yourself, take this one; it’s probably what you grew up with.