Why Rosemary Should Be Kept in Your Kitchen All Winter Long
Rosemary (Rosmarinus Officinalis)
Rosemary (Rosmarinus Officinalis) meaning “dew of the sea” is native to the Mediterranean and an evergreen member of the mint family. Said to adorn the goddess Aphrodite as she emerged from the sea, rosemary was considered sacred to the ancients Egyptians, Romans and Greeks, and was used as a symbol of remembrance during war commemorations and funerals. This belief is even mentioned in Shakespeare’s Hamlet, when Ophelia says "There's rosemary, that's for remembrance".
For centuries rosemary has been used both medicinally and in the kitchen, for good reason.
Rosemary flourishes in a warm sunny climate, so if you’re like me, and live in an area where its not so warm and sunny all year round, you will need to move your plant indoors for parts of the year. Use fertile soil when planting and be sure to water before the soil drys out. Herbal goddess, Rosemary Gladstar also recommends misting the leaves weekly with a diluted seaweed spray, which sounds a little high maintenance, but hey, if it keeps my plants alive, I’m into it.
Actions: anti-microbial, antiseptic, antiviral, anti-fungel, antibacterial, astringent, carminative, diaphoretic, nervine, bitter
Used for centuries as a brain tonic, helping to improve concentration and memory loss. Research also shows that the constituent rosmaricine makes rosemary a great tool for reducing inflammation. A 2011 study published in Phytotherapy Research found that rosemary showed anti-inflammatory and protective effects on the inner lining of blood vessels in young adults. (Chevallier, A. (2016) Encyclopedia of Herbal Medicine
Because of its anti-microbial, anti-viral and anti-bacterial actions, rosemary has been widely used to help relieve symptoms of respiratory infections, cold & flu and sore throats. Herbalists also use rosemary when dealing with chronic conditions such as depression, nerve pain, inflammatory diseases like arthritis, and even digestion.
A great addition to your cold & flu arsenal, rosemary can be kept on hand in your kitchen all season long. It can be easily infused for tea or made into a tincture.
To Use: Rosemary leaves are gathered in the summer and can either be used fresh or dried for preparations like tinctures or teas or distilled for their volatile oil.
Making Infusions:
Place 1 tsp dried herbs (2 tsp fresh) into 1 cup of boiling, cover and let sit for 10 minutes, then strain herbs from the water and drink. Standard dosing is 3-4 cups per day for acute symptoms.
Making Tinctures:
To make an easy non mathematical tincture, simply harvest clean herbs from the stem, chop and place into a glass jar. Pour vodka to cover the herbs and seal tightly with lid. Leave your tincture for up to 6 weeks, strain and store in a brown tincture bottle.
Alcohol based tinctures should last from 1-2 years or 3-5 years with a very high proof alcohol. Vinegar based tinctures last roughly 6 months. So make sure to label your bottles and store in a cool, dry place.
*Note - for pregnant or breastfeeding women, or children, you can use vinegar or glycerine instead of vodka
Wether you’re familiar with Rosemary or just starting to get a grasp for its powers, this evergreen kitchen herbs is definitely something worth keeping around this winter.