Like many herbs, rosemary is steeped in myth. The name derives from Latin for “dew” (ros) and “sea” (marinus), because in many locations, it needs no water other than the humidity carried by sea breezes. In Greek mythology, it was draped around the Greek goddess Aphrodite when she rose from the sea. The Virgin Mary is said to have spread her blue cloak over a white-blossomed rosemary bush when she was resting, and the flowers turned blue. The shrub then became known as the ‘Rose of Mary.’
Rosemary contains rosmarinic acid, a powerful antioxidant known for its anti‐inflammatory, anti-allergic, anti‐fungal and antiseptic properties, as well as vitamins C, A, B‐complex, and many minerals. It tastes great with roast pork, lamb and chicken. Add it to a marinade with garlic and lemon juice. Soak fresh rosemary in olive oil or vinegar to infuse them, or soak it in milk or cream and use in desserts. Add it chopped to soups, salads, and pasta, or mix it with garlic and butter for a flavorful garlic bread. When Farmer Nash makes ground pork burgers, he will
always add chopped fresh rosemary at about 1 tablespoon
per pound of pork. Delicious!