Rosemary: Nature's Most Adaptable Plant

Rosemary: Nature’s Most Adaptable Plants

Herbs and spices are commonly regarded as the most nutritious foods and are used in recipes as inconspicuous ingredients to make them more favorable. However ordinary plants they may seem, they add ripple flavor on recipes. When the herbs and spices are dried, they provide a numerous healthy compounds known as phytonutrients that not only improves the taste of food but also benefits the body.

An in-depth History of Rosemary

Rosemary is one of those all-around plants in the planet with a variety of uses from cuisine, aromatherapy to medicine. The scientific name for the plant goes by the name Rosmrinus officinals. Various cultures spanning from ancient Greeks, Egyptians, to the medieval Spain, Romans, Hungary, and England and to Renaissance era highly valued the plant. The plant was first seen in Mediterranean and Asia but has now spread to other part of the world including North America, Mexico and in Europe.

Using Rosemary when Cooking

Rosemary is a hardy evergreen perennial plant that can be harvested all throughout the year making it usable as a freshly herb. On the other hand, its needle-like leaves can be used even when dry. Due to its strong and stable flavor, one only needs a small portion of it even in dishes that are slowly cooked.

There are so many traditional applications of Rosemary including using it with vegetables and lamb, specifically roasted root vegetables, tomatoes and summer squashes. A perfect combination of Rosemary and garlic results in a strong and versatile seasoning with or without lemon zest, olive oil or lemon juice. Making delicious rosemary-infused oil is easily achieved by simply adding one or more sprigs into a bottle containing olive oil.

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... this Consider this

Bagel

Margarine

Jam Scrambled eggs (2)

1/4 avocado [add pinch of salt and mash, put on toast]

1 piece of whole grain toast

1 cup of chopped strawberries

A Sample Lunch

Rather than this Consider this

1 ½ cups of pasta with marinara sauce Large salad

2 cups of greens

1 to 1 ½ cups of chopped low-starch vegetables [radish, green onion, broccoli, cucumber, tomato, sweet peppers]

Balsamic vinegar

2 tsp sesame oil

½ cup black beans

Dried basil and chili peppers

3oz roasted chicken breast

175g container of plain yogurt with cinnamon

A Sample Dinner

Rather than of this Consider this

5oz of grilled fish

¾ cup mashed potatoes

½ cup steamed broccoli 5oz of grilled fish

2 to 3 cups of steamed low starch vegetables [cauliflower, eggplant, onions]

1 Tbsp of olive oil

Pepper and a pinch of salt

½ cup q