Rose­mary for ev­ery­day use

Ver­sa­tile herb re­laxes and boasts mag­i­cal prop­er­ties

Isis Town and Country - - Life | Easy Eating - Eleanor Ozich

I HAVE al­ways had an im­mense love for rose­mary. Its al­lur­ing woody scent is not only de­light­ful in cook­ery, it also has many ev­ery­day uses for nat­u­ral health and beauty. Read on be­low for a few sim­ple and lovely ideas, as well as my recipe for home-made rose­mary-in­fused oil.

Rose­mary for linen and cloth­ing

Place a small bunch of rose­mary wrapped in twine in each drawer. This beau­ti­ful herb will give your clothes an earthy pine scent, and is also known to nat­u­rally re­pel moths.

Rose­mary for re­lax­ation

Add a dash of rose­mary oil to your evening bath for a re­lax­ing and re­ju­ve­nat­ing soak. You can also place a drop or two on your pil­lows to help you un­wind and fall into a bliss­ful sleep.

Rose­mary for beau­ti­ful hair

Mas­sage rose­mary in­fused oil gen­tly into your hair and your scalp. Leave the oil to con­di­tion for an hour or so, then wash out as you usu­ally would. Rose­mary is known to help boost cir­cu­la­tion in the scalp and is a nour­ish­ing hair and scalp tonic. It is es­pe­cially good for dark hair.

Rose­mary for love

Bou­quets, wreaths and ta­ble dec­o­ra­tions look lovely with the ad­di­tion of fresh rose­mary, beau­ti­ful for any type of gath­er­ing or cel­e­bra­tion. Le­gend says that tap­ping a rose­mary sprig against the fin­ger of a loved one as­sured their af­fec­tion.

Rose­mary for nat­u­ral health

This medic­i­nal herb is known to nat­u­rally treat poor di­ges­tion, de­pres­sion, headaches and sore mus­cles.

Rose­mary in cook­ing

This aro­matic herb has a de­light­ful and ro­bust flavour, rem­i­nis­cent of pine with sub­tle hints of mint. Rose­mary en­hances and adds a beau­ti­ful di­men­sion to most roast dishes, in­clud­ing meat and root veg­eta­bles. It pairs par­tic­u­larly well with gar­lic and lemon to cre­ate a beau­ti­ful col­li­sion of flavours. I also like to add it to mari­nades, salad dress­ings and cream sauces.

Rose­mary in desserts and bak­ing

This savoury herb is sur­pris­ingly de­li­cious in sweet recipes. The del­i­cate earthy flavour pairs beau­ti­fully with honey, lemon and other cit­rus fruit.

Tip: You can store fresh rose­mary in the re­frig­er­a­tor wrapped in a damp pa­per towel.

Rose­mary-in­fused oil

TO BE­GIN, you will need a ster­ilised bot­tle or jar. Rinse re­cy­cled jars thor­oughly first in hot soapy water, then boil in a large saucepan for 20 min­utes. Put as much fresh rose­mary as you can into the jar or bot­tle. Pour olive oil over the rose­mary, fill­ing right to the top. As a rough rule of thumb, use two cups of oil to one cup of herbs, although this may change slightly de­pend­ing on the ves­sel used. Se­cure the jar or bot­tle tightly with a lid and place it in a warm spot. This could be a sunny place on the ve­randa or win­dowsill, or in a warm cup­board. Leave the oil to in­fuse for two to three weeks, or un­til the rose­mary be­gins to brown. Take the cap off and smell its beau­ti­ful aroma. If it is not strong enough for you, strain the liq­uid, fill the jar with fresh plant ma­te­rial, and pour the oil back over it. Leave for an­other week or so. You can re­peat this step un­til the oil is as aro­matic as you de­sire. When the oil is ready, strain thor­oughly and pour into a clean bot­tle. You can store your aro­matic oil in a cool place, for up to six months.


NOT JUST FOR COOK­ING: Rose­mary has many ev­ery­day uses for nat­u­ral health and beauty.

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