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Yummy Recipes with Rosemary – from Jan and Dave Baza

image retrieved from: http://www.abigailsherbblogsite.com/category/teas/rosemary/ on 10/2/12

About Rosemary: (retrieved from wikipedia.com)


The leaves, both fresh and dried, are used in traditional Mediterranean cuisine.  They have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods.  A tisane can be made from the leaves.  When burnt, they give off a mustard-like smell and a smell similar to burning wood, which can be used to flavor foods while barbecuing.  Rosemary is high in iron, calcium and vitamin B6.  Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils, which are prone to rancidity.

 Rosemary oil is used for purposes of fragrant bodily perfumes or to emit an aroma into a room.  It is also burnt as incense, and used in shampoos and cleaning products.

 Rosemary has a very old reputation for improving memory and has been used as a symbol for remembrance during weddings, war commemorations and funerals in Europe and Australia.  Mourners would throw it into graves as a symbol of remembrance for the dead.  In Shakespeare's Hamlet, Ophelia says, "There's rosemary, that's for remembrance."  A modern study lends some credence to this reputation.  When the smell of rosemary was pumped into cubicles where people were working, they showed improved memory, though with slower recall.

Rosemary contains a number of potentially biologically active compounds, including antioxidants carnosic acid and rosmarinic acid.  Other bioactive compounds include camphor (up to 20% in dry rosemary leaves), caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol and rosmanol.  Rosemary antioxidants levels are closely related to soil moisture content.


The following excerpts are retrieved from the Hula Newsletter from Jan and Dave Baza on 10/2/12. For more information or to sign up for their newsletters, please email Jan at huladancers@c-zone.net


3 lb green beans, cut in 2-inch pieces                             2/3 cup chopped walnuts, toasted

1/2 tsp salt                                                                    1-1/2 tbsp chopped fresh rosemary

1/3 cup butter                                                                3 tbsp fresh lemon juice

12 sliced green onions                                                   1-1/2 tbsp grated lemon rind


Sprinkle beans with salt, and arrange in a steamer basket.  Cover and steam 8-12 minutes or until crisp-tender.  Plunge beans into cold water to stop the cooking process.  Drain.  Melt butter in a skillet over medium heat.  Add green onions and sauté until tender.  Add green beans, walnuts, rosemary, and lemon juice.  Cook, stirring constantly, until thoroughly heated.  Sprinkle with lemon rind.  Serve immediately.




1 small onion, finely chopped                               1/4 tsp salt

2 tbsp olive oil                                                            1/8 tsp black pepper

2 tbsp chopped fresh rosemary                          1-1/3 lbs potatoes, cut in 1-inch cubes

1 tsp chopped fresh thyme


Heat oven to 450.  Grease a large baking dish.  Mix onion, olive oil, and seasonings in a large bowl.  Add potato pieces and toss to coat.  Spread potatoes into prepared pan in a single layer.  Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20-25 minutes.



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