As ANZAC Day approaches on April 25, we are reminded that sprigs of fresh rosemary are pinned to lapels symbolising remembrance of the WWI soldiers who lost their lives at Gallipoli. Lest we forget. I am reminded, too, that in my childhood whenever my family attended occasions such as weddings and funerals, there was always a doorman greeting guests with a tiny bunch of rosemary tied with a white ribbon and pearl topped pin. In Spice Notes, his fat compendium on herbs and spices, trader, Ian ‘Herbie’ Hemphill, writes ‘rosemary’s association with memory, lover’s fidelity and remembrance is a long one'. Herbie’s own mother, who penned this country’s first book on herbs in the 1950s, was christened Rosemary in memory of her older sister who had tragically died at the age of just three months. According to my old copy of Larousse, the name ‘comes from the Latin rosmarinous or rose of the sea. How lovely. Rosemary is a perennial shrub not a herb per se, but the pungent savoury aroma lends itself beautifully to culinary and medicinal uses. I cannot imagine a roast leg of lamb or standing rack of lamb without rosemary (with black pepper and garlic, of course!). The tender shoots of young rosemary, combined with sea salt, caramelised onions and good olive oil flavour a potato pizza beautifully. You can also use rosemary sparingly to flavour desserts, such custards and poached fruit. One of the more memorable and, I must say, deliciously different rosemary morsels I’ve ever enjoyed is thinly coated tempura sprigs served atop a perfectly cooked pepper steak. Peter and I have a small rosemary shrub growing in a pot just outside the French doors off my kitchen and I love that we can just step outside and snip off fresh sprigs whenever needed. I must admit, however, if we're ever out walking and I see a flourishing rosemary bush, the urban forager in me simply cannot help but break off a tiny piece to take home. Ssshhh. It's my secret. Fresh rosemary will keep for a week or two in a vase, but do change the water regularly. And, in closing, a handy hint from Herbie: wrap fresh sprigs of rosemary in aluminium foil and pop them into a plastic container into the freezer and they will keep for months! Tell me, do you grow rosemary in your kitchen garden? Do you have memories of rosemary? And what is your favourite recipe using rosemary as an ingredient or flavour enhancer?
I never realized rosemary was associated with ANZAC day! (Not such a surprise, as I've never visited Australia or NZ, but still.) But I do indeed also break sprigs off the many rosemary hedges scattered all over our town. My favorite way to use fresh rosemary is in marinade--so herbal and fresh.
Lizzy
9/4/2013 09:39:55 am
Hello Eileen, it has for a long time been associated with remembrance. Glad to know there's another keen urban forager out there. ; ) We've always grown rosemary - it seems to do brilliantly here if we completely ignore it. At the moment we've growing a prostrate form (had to double check spelling there ;-)), and it takes up much less room, but we don't get lovely bbq skewers from it like we used to with the bush variety. I've never used rosemary in a dessert, but I have seen it used in chocolate making before! xx
Lizzy
9/4/2013 10:06:26 am
How interesting Celia... I like the sound of that one... it may be better for the tempura, which I've been longing to try, less woody. Chocolate and rosemary.... mmmmmm. 9/4/2013 10:48:45 am
Rosemary is so perfect with so many foods. I love to get some woodier bits of the rosemary and use them as skewers for lamb kebabs. Lovely post. I didn't know about why folks wore rosemary for ANZAC day.
Lizzy
9/4/2013 11:07:16 pm
It is, isn't it Maureen! I think rosemary skewers are so yummy! Glad to have shared this detail with you. ; ) Thanks for your kind words. 9/4/2013 11:17:20 am
We've always grown Rosemary as well, it's pungency is a valuable addition to flavouring meals.
Lizzy
9/4/2013 11:08:26 pm
Rosemary jelly sounds amazing, Bec, have you posted the recipe? I remember Geoff Jansz made a rosemary and caperberry jelly at a cooking class I attended on his farm. It was amazing! Your chicken dish sounds yummy. 9/4/2013 11:53:09 am
i grew up learning about 'rosemary for remembrance' and its association with Anzac Day. I love rosemary with roasted potatoes, as well as in a vase of sprigs in the kitchen, especailly if i've had to prune back my monstrous bush. And Lizzy, i too like to sneak a bit from other gardens (if it's near the fenceline!) to rub between my fingers.
Lizzy
9/4/2013 11:09:11 pm
Hello there ; ) Oh, you have a monstrous rosemary bush! Lovely. Ah, glad there is another urban forager among us!
Kirsty
9/4/2013 12:25:42 pm
The Australian War Memorial has small hedges growing around it of rosemary. I have two different "types" of rosemary growing in my garden. One was here when we bought our house, the other I got at a fete. One is more pungent and tougher than the other so I use one for some dishes that are more robust while the other is for a more subtle dish.
Lizzy
9/4/2013 11:10:12 pm
Oh, I didn't realise that about rosemary growing at the AWW and I've been there often and hadn't noticed, but it makes sense. Interesting how there are different varieties!
Lizzy
9/4/2013 11:36:16 pm
Thanks Laura ; )
Eha
9/4/2013 05:24:36 pm
I must admit I would be totally lost without rosemary and my big potted shrub and I have regular friendly 'talks' when i water :) ! Such beautiful smell and I have enough branches to occasionally splurge in using them as skewers! Mainly still associate it with lamb and I am so grateful for the freezing tip I had not looked up myself! And I have an old Larouuse on the top shelf of the cookbook cupboard too . . . hmm, can't be everywhere at once!!
Lizzy
9/4/2013 11:11:09 pm
Larousse is a handy compendium... I have a newer version too, but love the old pre loved edition I picked up years ago! 10/4/2013 09:56:44 am
I love rosemary too, I have two shrubs at the moment. I even find the flowers pretty. Nice little story, and a reminder that ANZAC day is coming up.
Lizzy
10/4/2013 09:09:16 pm
Thank you kindly... are your shrubs the same variety? 10/4/2013 12:06:31 pm
Very timely Lizzy, my parents just gave me some rosemary this morning! :)
Lizzy
10/4/2013 09:09:28 pm
Oh how lovely, Lorraine! 10/4/2013 04:13:10 pm
Hi Lizzy,
Lizzy
10/4/2013 09:09:47 pm
Thanks Donna... good to hear from you. ; ) 15/4/2013 01:55:45 am
I grow rosemary each year for my garden. I love potatoes roasted with fresh rosemary, garlic and olive oil.
Lizzy
15/4/2013 09:37:53 am
Me too, Karen! ; )
Karen Rush
24/4/2013 08:37:08 am
Lovely post Liz. I have a terrific rosemary bush growing in my vegetable/herb garden. I bought it as a tiny plant in a small punnet at the Yarralumla nursery many years ago simply because its tag said it was propagated from rosemary grown at Gallipoli. Every time I take a small piece for cooking (which is often) I remember my grandfather, Cecil Rush, who was wounded twice at Gallipoli then went on to serve in France. He died in his thirties in Sydney from his wounds. Lest we forget. As I write the Dawn Service is about to commence at the Australian War Memorial here in Canberra.
Lizzy
24/4/2013 08:47:56 am
Oh, Karen, I love that! How wonderful! I wonder if a cutting from your bush would strike? Lest we forget Cecil Rush. As I write this, the last post is being played at the Dawn Service in Canberra.
Karen Rsh
24/4/2013 08:58:14 am
I'll try and strike some cuttings for you Liz and later today I will take a photo and post on twitter so you can see what it looks like. Wonderful flavor for cooking.
Lizzy
24/4/2013 09:01:29 am
Thank you Karen! I have one in a pot, but it's quite woody. Delicious though.
Lizzy
24/4/2013 02:15:16 pm
Thank you, El. ; ) Comments are closed.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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