Rosemary, a herb with a mysterious aroma. What exactly is rosemary? How should it be used and preserved?

How is rosemary, this mysterious herb, so beloved?

Many people are familiar with rosemary. It’s not only a common spice in Western cuisine, but also found in flavored teas, home care essential oils, and bath products. Rosemary has a unique aroma, slightly pungent yet sweet. While its scent is quite strong, it softens when used in cooking or extracted as an essential oil.

It’s said that in medieval Greece, due to its unique fragrance, the Greeks used it for headache relief and memory enhancement. Rosemary’s diverse uses have made it a beloved herb since ancient times.

Origin

Rosemary, a Western spice, belongs to the genus Rosmarinus in the Lamiaceae family. It has a stiff, straight stem with small, slender leaves, and a rich aroma. Rosemary is native to the Mediterranean region and is also found in Europe and the United States. It is cultivated in moderate quantities worldwide. There are two types of rosemary: upright and creeping. The upright type is commonly found in homes, reaching a height of several dozen centimeters. It is drought-tolerant and easy to grow, making it a suitable herb for home cultivation.

It removes fishy smells, adds fragrance, and can also boost appetite.

For protein-rich meats such as pork, lamb, beef, and seafood, using rosemary in marinades can help remove fishy smells and enhance flavor, while also increasing appetite when cooked. Furthermore, the aromatic compounds and ketones in rosemary have soothing and fatigue-relieving properties.

Used medicinally, moderate amounts can relieve tension and help alleviate headaches. Rosemary contains vitamin E and flavonoids, which are excellent antioxidants. Pick a few leaves of rosemary and bring them indoors. Rubbing them together will create a fragrant aroma and also has some insect repellent properties.

Let’s make rosemary roasted chicken thighs together.

Use rosemary to make a Western-style rosemary roasted chicken thigh. Cut an appropriate amount of stems and leaves from the chicken. After removing the leaves, fill a bowl with water and place the rosemary leaves in it to rinse and remove any dust. Remove and pat dry with paper towels.

Sprinkle the raw chicken with sea salt, mixed spice, and sliced ​​garlic, then marinate with chopped rosemary leaves to help absorb the flavor. Refrigerate for about an hour before oven-roasting.

Put the chicken on a plate, cut into pieces, and garnish the chicken thighs with fresh rosemary leaves.

How to store rosemary?

Leftover fresh rosemary can be preserved by wrapping it in paper towels and placing it in a plastic bag. Soak the dried rosemary, garlic, and other dried herbs in slightly heated cooking oil. Once cooled, bottle and store.

After about one to two weeks, you’ll have rosemary oil ready for cooking, which is another way to extend the life of rosemary!