Manuscript of Roman scholar Pliny is, perhaps, the most romantic legend of rosemary. She argues that such unusual blue flowers of rosemary are granted by the Mediterranean Sea, which beats with the foam waves the rocky shores, washing thickets of this magical herb. Sea foam falling on rosemary, paints it flowers in blue color. Because of it the plant was named rosemary, which is translated from Latin “dew of the sea”. The ancient Egyptians and Greeks told that this plant has great medicinal and magical powers.
Already in the Middle Ages, entire fields and meadows of rosemary stretched in France. Sheep grazed there, whose meat has gained a special flavor and taste. At that time, the monks began to collect the most valuable rosemary honey. It was produced and is still produced mainly in the south of France and the island of Minorca.
So far, rosemary is a favorite condiment for the peoples living in the Mediterranean. While in the Crimea and the Caucasus are often found uncultivated rosemary bushes. Today rosemary more and more permeates into our homes. Fortunately, we can find clean, dry grass, and various seasonings of rosemary produced in France, Portugal, Greece, Spain, Italy and even North Africa and the United States.
Rosemary (Rosmarinus officinalis) belongs to the family of Labiatae (Lamiaceae). English names – rosemary, rosemary plant, garden rosemary. The people most often call it a sea dew.
Medicinal and food raw materials are collected mostly from cultural plantations. The highest percentage of essential oils was found in plants that have reached the age of three years. Grass of rosemary is the most actively used for medicinal purposes. Shoot tips are cut before flowering and quickly, but carefully dried. The best way to dry rosemary – under the eaves in a ventilated area. The drying temperature should not exceed +30-35 ° C (86-95 F), otherwise it will lose an important component of rosemary – the essential oil.
Useful properties of rosemary are determined by its chemical composition. The leaves of the plant contain up to 2% of essential oil, which consists of cineole, camphor, borneol, limonene, pinene, camphene. In addition, rosemary contains tannins, resins, bitterness, flavonoids, plant and slightly acid saponin. Alkaloid rozmaritsin, ursolic and rosmarinic acid are found in the leaves.
Alcoholate of rosemary, creams on its base improve blood circulation. Rosemary powder is recommended for dizziness and low blood pressure, stress and nervous tension, general exhaustion and sexual weakness. Decoction of leaves of rosemary stimulate the stomach and intestines, and infusions are effective in thrombophlebitis, myocardial infarction, cardiovascular diseases.
Rosemary is contraindicated in pregnancy and epilepsy, prone to seizures. However, in some countries, medical clinics use rosemary oil in the treatment of epilepsy, but only in a clinical setting with appropriate medical staff. Rosemary should be used cautiously with high blood pressure. Due to the high tonic ability it is undesirably to take drugs of rosemary in the evening, otherwise it will be very difficult to sleep.
Rosemary is an evergreen shrub up to 2 meters height. Rosemary – a good honey plant. Honey from rosemary has a unique taste that distinguishes it from other honeys. It has tonic properties, is used in loss of strength, with neuritis and colds. Good anti-inflammatory. The Romans loved the rosemary honey, it was considered as a symbol of love.
Rosemary honey has a healing effect on the liver and also stimulates and tones the entire body. Rosemary honey is particularly recommended for patients with asthma, in the ordinary and spasmodic cough, as well as nervousness and irritability.
Shotbred Rosemary Honey Cooking
Incredibly crisp, with honey-rosemary flavor. Very interesting flavor contrast of the brown sugar and salt, which are used for sprinkling the top. If this scares you, you can use salt in a small area of the pie in order to decide whether you’ll like this tandem. Advise and recommend!
Ingredients : 1.5 tbsp. of flour, 150 gr. of butter, 1/3 cup. of sugar, fresh rosemary leaves – 1 tbsp., 2 tbsp. of honey, 1 tbsp. of brown sugar, coarse salt – 1/3 tsp.
Rosemary leaves are removed from the twigs.
Mix in a bowl the flour, sugar.
Add the pieces of cold butter. The butter from the freezer.
Grind dough to crumbs. Possible by hands or in a food processor.
Oil the form (~ 24 cm. (9.4”)) and pour the batter.
Well compact by hand.
Prick the dough with a fork – the entire surface. Put into the refrigerator for 30 minutes.
Bake in a preheated to about 180 C (356 F), until golden brown color, ~ 40 min.
Lubricate the hot cake with melted honey.
Sprinkle with brown sugar and salt (for example, large sea salt).
Cut the cake (in the form) while it is hot.
When the cake has cooled, it will be very crumbly and cutting will be difficult. Cold cake is very tasty. Have a good time!