Rosemary

Rosemary: History, Active Compounds and Complete Culinary Guide

Rosemary (Salvia rosmarinus, formerly Rosmarinus officinalis) is one of the most powerfully aromatic herbs in the European tradition — a woody, evergreen perennial of the Mediterranean coast with needle-like leaves and blue flowers, intensely fragrant with resinous, piney, camphor-like essential oils. It has been used medicinally and culinarily around the Mediterranean since ancient times: the ancient Greeks and Romans associated rosemary with memory and remembrance — students in ancient Greece wore rosemary garlands during examinations, and "rosemary for remembrance" is a phrase that persists in literature (Shakespeare's Ophelia references it in Hamlet). This historical association with memory has attracted modern scientific investigation — several studies have found that aroma exposure to rosemary essential oil improves performance on certain memory tasks, and compounds in rosemary including rosmarinic acid and carnosic acid have demonstrated neuroprotective properties in laboratory research. The culinary traditions of Provence, Tuscany, Spain, and Greece all rely heavily on rosemary as a primary seasoning.

Active Compounds

The primary essential oil compounds in rosemary include 1,8-cineole (eucalyptol — also in cardamom), camphor, borneol, and alpha-pinene. Rosmarinic acid and carnosic acid are the major polyphenols — potent antioxidants with anti-inflammatory properties in laboratory research. Carnosic acid has attracted particular interest for potential neuroprotective effects. Rosemary extracts are used commercially as natural antioxidant preservatives in food manufacturing (E392).

Culinary Uses of Rosemary

The resinous, piney flavour of rosemary can overwhelm if overused — add with restraint and early in long cooking, where the flavour mellows and integrates. Use with lamb (the classic pairing — press rosemary and garlic slivers into slits in a leg of lamb before roasting), with roast chicken, with potatoes (rosemary and garlic roast potatoes are superb), with bread (focaccia with rosemary and olive oil), and in marinades for robust meats. Add a sprig to olive oil for a fragrant infusion. Use dried rosemary in spice rubs and herb blends. Fresh rosemary is far superior to dried for most applications — the volatile oils are present in maximum quantity in the fresh needle.