There’s Rosemary…

Native to the Mediterranean region, Rosemary (derived from the Latin words ‘ros’, meaning ‘dew’ and ‘marinus’, meaning ‘sea’) is a bush with fragrant, needle-like leaves and white, pink, purple or blue flowers.  

Interestingly, it has been used for culinary purposes since ages, with historians tracing it back to at least 500 B.C. It contains an ingredient that is said to improve digestion as well as increase circulation, which explains its significance in cooking. It is also used as a medicinal herb and has been recommended for boosting brain and memory powers.  

Generally, rosemary is used as a seasoning in a variety of dishes – more so in soups, salads, roasted vegetables and stews. It is also used as an active ingredient in cooking chicken, lamb, steaks and fish; it blends well in dishes that have grains, mushrooms, onions, peas, potatoes, and spinach. While fresh sprigs of rosemary are used in many a dishes, the dried herb too is equally sought, as it brings out authentic flavours and aroma.

Rosemary can be put to a variety of use in the kitchen…

• To make flavoured olive oil with rosemary sprigs for use as a salad dressing
• To make sandwich spread by blending it with softened butter  
• To make creamy sandwiches by mixing it with Greek yogurt  
• As an ingredient in the marinade for chicken or in roasted vegetables 
• As a dried herb to encrust meat or vegetables while baking  
• As toothpicks (rosemary twigs ) to hold canapés or as a skewer (the stem) for barbecue
• As an additive in any soup or stew even simple syrups like lemonade
• As a flavouring in baked goodies, both savouries and desserts

Here is a quick recipe to try:

Chickpea and Rosemary Soup

Ingredients:

• 3tbsp olive oil
• 4 garlic cloves, finely chopped
• 1tbsp fresh rosemary, minced
• ¹⁄₂ tsp crushed red chilli flakes
• 3 (19 ounce) cans chickpeas, drained
• 4cups vegetable broth
• 2tbsp lemon juice
• sea salt

Method:

1. Place a large saucepan over medium heat with oil. Add garlic, rosemary and red chilli flakes.
2. Stir the pot until the garlic starts to brown. Follow that by adding chickpeas; cook for two minutes, stirring constantly.
3. Now add chicken broth and bring to a boil. Reduce the heat and simmer 30 for minutes.
4. When cool, transfer the soup to a blender and puree until just smooth.
5. Pour it into a serving bowl and stir in lemon juice and sea salt to taste.
6. Serve, garnished with a fresh rosemary sprig.

Mix, Match and Rock