Lately, I’ve been enjoying rosemary in soups, stews, salads, dressings, oils and vinegars – you name it, I’m using it and loving it!
Rosemary (Rosmarinus officinalis) is a member of the Lamiaceae family (aka mint) and is a common culinary herb that almost everyone has in their kitchen right now. I’m not even kidding. Go into your kitchen and I bet you have Rosemary either in your spice rack or in your pantry.
It’s time to break it out and put it to good use!
Rosemary has been scientifically proven to improve energy metabolism and reduce oxidative stress.
It is also being touted for it’s positive effect on the cardiovascular system, and in particular, the health of the brain and memory.
This is great news! We are all aging (whether we like it or not), and age-related conditions can inhibit our ability to fully enjoy life, and/or to remember it.
Rosemary has a long history of being used in the human food supply for thousands of years. That means… it’s already been proven to be pretty darn safe for long-term use.
If you are thinking of growing Rosemary to have easy access to it, this fragrant shrub is hardy and grows well both indoors and outdoors. It loves sunshine and is a drought-tolerant plant. It prefers dry, rocky or sandy soil, and can be susceptible to root rot, so make sure it is kept in a container that drains well.
Or, you can simply go to your local farmer’s market or food market to pick up some fresh brain boosting rosemary – it’s carried EVERYWHERE.
So, let’s support our cardiovascular and brain health and use this delicious and highly aromatic culinary herb where it can do us the most good… in our food!
Here’s are some easy recipes to get started: