- Kingdom: Plantae
- Order: Lamiales
- Family: Lamiaceae
- Genus: Rosmarinus
- Species: R. officinalis
Medicinal Uses and Research
Rosemary has been used for centuries in traditional medicine due to its therapeutic properties. It is known for its potential antioxidant, anti-inflammatory, and anticancer properties. The active compounds in rosemary, such as rosmarinic acid, carnosic acid, and carnosol, have been the focus of numerous scientific studies.
Recent research has indicated that rosemary extracts can have potential neuroprotective effects and may be beneficial in conditions like Alzheimer’s disease. Another study highlighted its potential in reducing the risk of certain types of cancers. Furthermore, its anti-inflammatory properties have been explored for conditions like arthritis and other inflammatory diseases.
However, it’s essential to note that while rosemary has shown promise in various studies, it’s crucial to consult with healthcare professionals before using it for therapeutic purposes.
Rosemary is a hardy perennial herb that prefers full sun and well-draining soil. It’s drought-tolerant once established and can thrive in a variety of soil types, though it prefers a slightly alkaline pH. Regular pruning helps the plant maintain its shape and encourages more robust growth.
Rosemary is a popular herb in culinary dishes, especially in Mediterranean cuisine. It pairs well with meats, especially lamb and chicken, and can be used in a variety of dishes, from soups to bread. Its strong flavor means it should be used sparingly to avoid overpowering the dish.
Roasted Fall Vegetables with Rosemary
Description: Super easy roasted fall vegetables with rosemary! The perfect veggie side for wintertime cooking! With Parsnips, Carrots, Onions, and Potatoes.
- 1 pound peeled carrots, cut into 2-inch pieces
- 1 pound peeled parsnips, cut into 1-inch wide by 2-inch pieces
- 1 ½ pounds multicolor baby potatoes, washed and dried, cut in half if some are on the larger side
- 1 small butternut squash, skin removed and cut into 2-3 inch pieces (or 1 package of peeled, cut up squash)
- 5 shallots, outer skin removed, cut lengthwise
- 1 head of garlic, skin removed and cloves separated
- 3 Tablespoons olive oil
- 1 ½ teaspoon Pepper
- 2 teaspoons salt
- 2 Tablespoons chopped fresh rosemary, or thyme if preferred
- Preheat the oven to 425°. Line a large baking sheet with parchment paper.
- Place all the vegetables in a large mixing bowl, add the oil, salt, pepper, rosemary and give them a good toss.
- Arrange the mixture in a single layer on the baking sheet. If they don’t all fit, use two baking sheets.
- Bake at 425° for 30-40 minutes or until all vegetables are tender and lightly browned.
- Transfer roasted vegetables to a large serving platter and serve warm.
Full Recipe & Instructions
Mushroom Wellington with Rosemary and Pecans
Description: A delightful vegetarian main dish that combines the earthy flavors of mushrooms with the aromatic touch of rosemary and the crunch of pecans, all wrapped in a flaky pastry.
- A selection of mushrooms (shiitake, portobello, cremini)
- Fresh rosemary, finely chopped
- Pecans, roughly chopped
- Puff pastry sheets
- Olive oil
- Salt and pepper to taste
- 1 egg (for egg wash)
- Preheat the oven as per the puff pastry package instructions.
- In a skillet, heat some olive oil and sauté the mushrooms until they release their moisture and become golden brown.
- Add the chopped rosemary and pecans to the skillet and stir well. Season with salt and pepper.
- Roll out the puff pastry and place the mushroom mixture in the center. Fold the pastry over the filling and seal the edges.
- Brush the top with an egg wash for a golden finish.
- Bake in the oven until the pastry is golden brown and flaky.
- Serve hot with a side salad or some roasted vegetables.
Full Recipe & Instructions