Rosemary is in bloom everywhere, and bees have been out in droves to take advantage of the plethora of florets.
 
Even when sunshine is not as abundant in the wintertime as it has been this year, rosemary’s blossoms come forth beginning in December, enticing these sweet-producing insects.
 
Flowers continue blooming until the height of spring, giving honey bees plenty of time to gather stores of treasured nectar.
 
A member of the mint family, rosemary is native to the Mediterranean region, particularly along the coastal hills of Spain and Portugal.
 
Its name derives from the Latin word “rosmarinus,” which translates to “dew of the sea,” a reference to its needing no more water than the humidity from the sea to survive in many areas.
 
And it’s true that rosemary thrives in dry conditions. It does well in California’s Mediterranean-like climate, even in times of drought.
 
Its pine needle-like foliage, gray-green in color, grows abundantly on woody stalks, and its small, colorful flowers (white, pink, blue or purple in hue) add a robust beauty to the garden, as well as to the plate.
 
Rosemary’s hardiness and its ability to hang in pots, crawl along the ground, and be used in a hedgerow, make it a favorite landscaping plant.
 
The somewhat pine-like, pungent scent of rosemary has long been valued for its aromatic properties. Wealthy folk in the 16th century paid perfumers to heat rosemary sprigs and sugar over hot coals to fill their homes with its fragrance.
 
Just a century or two earlier, the smoke of rosemary sprigs was used to deter the black death, or bubonic plague, in Europe.
 
In more modern times (as recent as World War II), a mixture of juniper berries and rosemary was burned in French hospital wards to kill germs.
 
As it turns out, scientific research has revealed that rosemary does have some antibacterial properties.  
 
Rosemary has long been known as a symbol of remembrance, friendship and love, which is why brides at one time adorned themselves with the herb, either entwined in a wreath for their hair or as part of their bouquet.
 
Rosemary was tossed into the graves of departed loved ones by mourners as a symbol that they would not be forgotten.
 
Rosemary has a strong flavor, so is best used with a bit of caution in culinary applications, since it doesn’t take much to overpower a dish with its flavor.
 
Having said that, rosemary is absolutely beautiful paired with foods that hold their own against this powerful herb, such as lamb, for which rosemary is a classic seasoning.
 
If using it with fish, be sure it’s a strongly flavored, assertive fish, such as fresh swordfish or tuna. The same is true of shellfish, with mussels being a good match.
 
Pork braised with rosemary and sherry is delightful, and the herb marries well with anchovies and garlic.
 
The latter combination is especially good with a tomato-based pasta sauce, since rosemary also pairs well with tomatoes.
 
Rosemary is a nice flavoring for baked or grilled chicken. Rosemary can be thrown right on the coals in a barbecue to bathe the chicken in flavorful smoke.
 
Creative grill masters use rosemary sprigs to apply barbecue sauce or the woody stems to skewer items for grilling. (Soaking the stems first to prevent burning is recommended.)
 
Rosemary is a key component in bouquet garni, a cluster of fresh herbs tied with kitchen string or in cheese cloth that’s used to flavor soups, stews and bean dishes.
 
Sage, thyme, parsley, sweet marjoram and summer savory round out the herb blend. Since rosemary’s flavor is strong and doesn’t diminish much with cooking, tread lightly with its use.
 
The same grouping of herbs may be chopped and added to braising liquid.
 
Rosemary has a special affinity for beans, particularly fava beans and white beans. Throw one or more sprigs into the pot when cooking.
 
In addition to beans, rosemary romances potatoes with its flavor. Adding rosemary, along with its friend, garlic, to potatoes before oven roasting makes for a flavorful dish.
 
Creamy potato soup also benefits from the addition of rosemary, as does soup made with sweet potatoes.

Chopped dried or fresh rosemary is a fantastic addition to home-baked breads, focaccia, or crackers. It can be sprinkled over the top prior to baking or added to the dough.
 
Combine rosemary with Parmesan cheese in a savory scone recipe. The same combination is also wonderful with polenta.
 
Since rosemary works well with apples and pears, try sprinkling a small amount of finely chopped rosemary into an apple pie or cobbler.
 
Interestingly, adding rosemary to fruit salad heightens the sweet taste of the fruit. Its flowers add color and flavor when sprinkled atop soups, salads, and the like.

Rosemary works well with egg dishes, so throw it into quiches, frittatas and even scrambled eggs.
 
And what about the work of those industrious bees?
 
Bees which have feasted on rosemary’s nectar make a fragrant, delicious honey. For that matter, honey from any source usually pairs well with rosemary.
 
Rosemary provides us with fiber, iron and calcium and, most importantly, has been shown to have a wide range of health benefits.
 
It contains substances which stimulate the immune system, increase circulation and improve digestion. In addition, its anti-inflammatory properties can reduce the severity of asthma attacks.
 
If you’re lucky enough to have a rosemary bush outside your home, cut sprigs as they’re needed. Otherwise, rosemary may be stored in the fridge wrapped in a damp paper towel inside a plastic bag.
 
Rosemary may also be frozen. Put whole sprigs in a zipper-sealed bag or use ice cube trays to freeze leaves in broth for use in recipes.
 
Today’s recipe, rosemary walnuts, is the result of an experimental marriage between a bag of Lake County walnuts and the abundance of rosemary growing in my backyard. It has since become one of my favorite quick snacks, and it makes for great munching with a local Cabernet. Other than the salt and pepper, everything in the pan can be sourced locally.
 
I’m also sharing a recipe for rosemary pesto by author, gardener and restaurant critic Jeff Cox. This highly flavored sauce is a great topping for pasta.
 
And before I go, did you know that rosemary has long been thought to improve the memory? Students in ancient Greece believed this, so wore rosemary garlands while studying for exams.
 
As it turns out, modern science has shown that rosemary increases the blood flow to the head and brain, thereby improving concentration.
 
It might not be a bad idea to tuck a rosemary sprig behind your ear the next time you take a test!
 
Rosemary walnuts
 
A drizzle of local olive oil for the pan
A couple cups of local walnuts
A handful of fresh rosemary, roughly chopped
Salt & pepper to taste
 
Heat the oil in the pan for a few seconds, and then add the walnuts, tossing them as they cook (for about 20 seconds, just to begin the process).
 
Add the chopped rosemary and allow the walnuts to finish toasting. Watch the plan closely and continue to toss the walnuts as they cook.
 
Once the walnuts are toasted to your liking, add salt and pepper to taste. This entire process will take no more than a few minutes.
 
Recipe is by Esther Oertel.
 
Rosemary pesto
 
3 tablespoons pine nuts (or walnuts, which are local and less expensive)
2 cups lightly packed chopped Italian flat-leaf parsley
1 cup lightly packed rosemary leaves
2 cloves garlic
½ cup extra virgin olive oil
¼ cup grated Parmesan-Reggiano cheese
Salt and freshly ground black pepper
 
Toss the pine nuts in a small dry skillet over medium heat until toasted light brown. Set aside.
 
Place the parsley, rosemary, pine nuts, and garlic in a blender. Whiz to make a smooth paste.
 
Add the oil in a very slow, steady stream until the paste is creamy.
 
Pour the mixture into a bowl and add the grated cheese, then salt and pepper to taste.
 
Transfer the pesto to a jar and cover the surface with a thin layer of olive oil. Seal the jar with a tight-fitting lid and refrigerate for up to two months, or freeze indefinitely.
 
This recipe by Jeff Cox is courtesy of “The Organic Cook’s Bible.”

Esther Oertel, a freelance writer, cooking teacher, and speaker, is passionate about local produce and all foods in the vegetable kingdom. She welcomes your questions and comments and may be reached at This email address is being protected from spambots. You need JavaScript enabled to view it. .