Rosemary for Remembrance
Salvia rosmarinus (formerly Rosmarinus officinalis)
While most of the perennial plants in the gardens have succumbed to the frosty nights and gone underground for winter, the rosemary remains green and upright. Rosemary is a warming, spicy, pungent mint-family (Lamiaceae) member plant that is well-suited for use during the cooler temperatures.
Rosemary has been used medicinally in the Meditterranean for at least as long as medicinal plants have been recorded, and probably longer. It has a folkloric reputation of being an herb for remembrance. In Hamlet, Shakespeare writes, "There's rosemary, that's for remembrance; pray, love, remember." This is probably because its warming nature helps to stimulate circulation of blood to the head. When I was studying at herb school, I would often take a few drops of rosemary tincture mid-day to keep me alert and support my learning. I have also on more than one occasion brewed a pot of rosemary tea, let it cool and dumped it on my head to invigorate me!
There are many, many ways that rosemary is used medicinally, both in ancient tradition and in modern herbalism; for physical ailments as well as spiritual conditions. It can help calm crampy, gassy digestion, alleviate headaches associated with indigestion, be used as an antimicrobial wound-wash or salve, fight respiratory infection, and strengthen the cardiovascular system. Rudolf Steiner said that rosemary is indicated for those who "lack self-identity and strength of personality." It has also been traditionally used for cleansing rituals and protection.
I recommend brewing a simple tea with a few fresh rosemary sprigs and adding honey to taste. I also recommend adding a few sprigs to the bath when bathing, as the smell of the rosemary has a mildly uplifting and stimulating effect. You can also make smoke bundles with rosemary by cutting a few stems and tying them together with a hemp string, letting it dry in your home and then lightly burning it for incense when desired.
The rosemary bed is in front of the CSA barn, in the back corner of the herb garden! Happy experimenting!
From Kelsey
This week’s pick list:
Eggs
Rose Finn Fingerling, Dakota Red, and Yellow Finn Potatoes
Rhonda Beets
Yaya Carrots
Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions
Kossack Kohlrabi
Purple Top Turnips
Bora King and Cheong Du Radish
Watermelon Radish
Balena Celeriac
Hablinge Parsnips
Takrima Leeks
Murdoc Green Cabbage
Marathon Broccoli
Janvel Cauliflower
Calypso Celery
Lettuce mix
Ruby Red Chard
Champion Collards
Rainbow Lacinato and Old Growth Palm Kale
Regiment Spinach
Escarole and Leonardo Radicchio
Parsley and Cilantro
Brussel Sprouts
Tetsukabota Kabocha, Delicata, Sweet Reba Acorn, Burpee’s Butterbush, & Spaghetti Winter Squash
Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)
Saltonstall Olive Oil
Revolution Bread
Olive Oil-Braised Vegetables, from saveur.com
1 cup extra-virgin olive oil
1 tbsp. anchovy paste
1⁄2 tsp. crushed red chile flakes
6 sun-dried tomatoes, thinly sliced lengthwise
6 cloves garlic, peeled and smashed with the side of a knife
6 sprigs rosemary
1 lemon, ends trimmed, thinly sliced crosswise, seeds removed
1 lb. baby Yukon Gold or new potatoes
1 head broccoli, cut into florets, stalk cut into large pieces
1⁄2 head cauliflower, cut into florets, stalk cut into large pieces
2 tbsp. finely chopped parsley
2 sprigs marjoram, stems removed
Kosher salt and freshly ground black pepper, to taste
Put the olive oil, anchovy paste, chile flakes, sun-dried tomatoes, garlic, rosemary, and lemon slices in a 6-qt. Dutch oven. Place over medium-high heat and cook, stirring occasionally, until fragrant and the garlic and the lemon slices are lightly browned, about 5 minutes.
Add the zucchini in a single layer and cook, without stirring, until lightly browned, about 5 minutes. Flip the zucchini, and cook for 5 minutes more.
Add the potatoes, broccoli, and cauliflower to the pot and stir once or twice to coat in oil. Cook, covered, without stirring, until the vegetables begin to brown and soften, about 30 minutes.
Stir vegetables gently, replace the lid, and reduce the heat to medium-low; cook until the vegetables are very soft and tender, about 60 minutes more.
Remove the vegetables from the heat, and stir in parsley and marjoram. Season with salt and pepper.