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A Recipe for Rosemary
By: Cathy Christensen
Posted: October 26, 2010, from the November 2010 issue of Skin Inc. magazine.
As the seasons change and the months pass, a person can’t help but savor cooler nights with fragrant, steaming meals, and the promise of the holidays soon to come.
And one of the most aromatic and beneficial ingredients that seems to bring warmth to the chill in the air is rosemary. With its bittersweet, slightly piney flavor, rosemary is from the evergreen family and is closely related to mint, basil, marjoram and oregano.1 The herb, which is native to the Mediterranean, has been used since 500 BC in both cooking and medicine by the ancient Greeks and Romans.1 It is usually found growing by the ocean and its Latin name means “dew of the sea.”1
Rosemary contains substances that stimulate the immune system, increasing circulation and improving digestion.2 It also has been shown to improve concentration, and its essential oil is commonly used for its aromatherapeutic benefits, including relieving aching muscles, dull skin and exhaustion.3
In the kitchen
In the kitchen, rosemary serves as an herb that uplifts its accompanying dishes, and is often used in breads, salad, vegetables, meats, stuffings and even desserts. It is also featured in a variety of spa cuisine dishes, such as:
Pan Seared Duck With Ancho Chile Mango Salsa—Red Mountain Resort & Spa, St. George, Utah;