Rosemary in the healthy kitchen. The healing powers of the Mediterranean

Rosemary conjures a Mediterranean flair in the kitchen. Its slightly resinous to smoky flavor refines many foods such as lamb, poultry, potatoes and vegetables.

Fresh young branches are well suited for the production of a herbal oil. For this they are briefly dried in a hot oven, cooled and placed in a bottle with sea salt and peppercorns. Then top up with olive oil and leave in a dark place for two to three weeks.

Image: Ildi - fotolia

Dried rosemary leaves taste stronger than fresh produce. You should be very carefully dosed and allowed to cook longer. Fresh whole branches are added just before the end of cooking time and removed before serving again.

Botanically, rosemary (Rosmarinus officinalis) is a member of the mint family. The perennial is an evergreen, densely branched shrub that can grow up to two meters high. The needle-shaped, rough leaves sit directly on the branch. They are smooth on the top, while the underside is studded with tiny whitish hairs. Rosemary is native to the Mediterranean and still grows wild today in the typical semi-shrub vegetation, also called macchia. The Roman sailors gave the herb the name "Ros marinus", which means "dew of the sea". Because the intense fragrance was above the sea, even before the coast was visible. In the medieval monasteries rosemary was cultivated as a medicinal herb because of its stimulating and circulation-promoting effect. The leaflets contain valuable essential oils and flavonoids (phytochemicals), resins, bitter and tannins.

In the market fresh rosemary sprigs and rosemary are available as a potted plant. In the garden, the spice plant can be kept in the bucket in the summer months. In a sunny and sheltered location, it thrives best. Leaves and leaves can be harvested as needed throughout the year. (Heike Kreutz)