Rosemary, Whole

Whole Rosemary

Antibacterial and antifungal properties may explain rosemary’s widespread culinary application in the millennia before refrigeration. Because it not only preserved meat dishes, but made them more interesting, rosemary found its way into many meat and fish entrees, cooked vegetable sides, soufflés, breads, even fruit desserts. Often described as both woodsy and pungent, with light citrus notes, the herb imparts strong flavor and pairs well with robust-tasting meats like lamb and goat. For more subtle applications, a pinch of whole rosemary blended into oil or vinegar will lend special flair to the most basic salad dressing. A small amount mixed into softened butter will enliven the ordinary baked potato.

Whole rosemary is a staple of Italian and southern French cooking. This is no accident, because the evergreen shrub grows wild in many Mediterranean regions. A member of the mint family, rosemary is resilient, capable of withstanding both drought and light frosts. The medieval boast that rosemary thrives only in the gardens of the righteous suggests a plethora of righteous Europeans.

Medieval Europeans often wore the herb to ward off the bubonic plague. Ancient Egyptians, Romans and Greeks believed rosemary enhanced mental focus and improved recall. It figured in ancient funeral wreaths, as a symbol that the departed would not be forgotten. Modern medical studies provide some validation for these beliefs. Researchers have established that components in rosemary can combat gingivitis, ease joint pain, detoxify the liver and reduce the stress-inducing hormone cortisol. The herb is under scrutiny for its ability to inhibit the growth of cancer cells and to prevent the breakdown of the neurotransmitter acetylcholine in Alzheimer’s patients. Clearly, Shakespeare’s Ophelia was right when she recommended rosemary “for remembrance.”

We offer the dried whole rosemary leaves in bulk here, as well as finely ground rosemary. Wholesale buyers have the choice of a 5-pound or 1-pound bag.