Text by Maya Thomas
Photography by Camilla Greenwell
Maya is a herbologist, chef and gardener based in London. After graduating with a Herbology Diploma from the Royal Botanic Gardens Edinburgh, where she specialised in herbs for women’s health, Maya has worked in gardens across the country including the Chelsea Physic Garden and Soho Farm House. She is also a Ballymaloe trained chef and has given talks and workshops on the culinary importance and history of herbs. Here, Maya shares the benefits of rosemary and two recipes: one for a herby pesto, the other for a refreshing lemonade.
There’s a tendency to think of our domestic herbs as just that, domesticated. But the origins of rosemary are unquestionably wild. Native to Mediterranean landscapes, the rockier the better, this herb travelled with the Romans to British shores, along with other herbs – such as bay and nettles – that served both as medicines and food, and held significant symbolic value. This 'dew of the sea' (Rosmarinus) is often thought of in romantic tones. But just like the hardiest of plants, Rosemary has proved itself time and again as a plant that can adapt – and is actively encouraged – where humans are. Rosemary comes from the Lamiaceae family, more commonly known as the mint family. Some of the strongest, aromatic and most loved herbs can be found here, such as lavender. But where lavender soothes, rosemary energises.
Known as an uplifting, stimulating tonic, rosemary helps improve digestion thanks to its mildly bitter properties; but there is more to this herb than just this traditional culinary pairing. Rosemary is inherently warming. An aromatic, lightly bitter herb that is full of antioxidants, as well as vitamin A, vitamin C, zinc, magnesium and iron, it is also antiseptic, antimicrobial and antifungal. Studies have shown rosemary improves cognitive function, in particular memory; Ophelia’s oft quoted ‘rosemary for remembrance’ in Shakespeare’s Hamlet is entirely accurate. What science is now proving, the Romans already knew – they used to study adorned with garlands of rosemary. Whilst I don’t adorn myself entirely like the Romans, I’ll often put a sprig behind my ear or make a strong rosemary brew when I really need to focus, and find it helps to stimulate my brain whilst the scent is also incredibly restorative.
Rosemary has been shown to cause an increase in acetylcholine, a neurotransmitter that drugs treating neurodegenerative diseases also aim to increase. Its stimulating properties have also been utilised for years to help with hair growth, with many mainstream shampoos made especially for that purpose using rosemary extracts. As well as being a stimulating herb, rosemary is also restorative. Science isn’t needed to prove this, although it is there – anyone who knows the sweet and refreshing scent of rosemary knows the almost instant sense of joy and calmness this can induce. This apparently contradictory tendency of being energising and soothing is demonstrated throughout history, with rosemary having been used ritually in both weddings and funerals.
In her seminal and ahead-of-its-time book Honey From A Weed (1986), cookery writer Patience Grey alluded to the fact that she really only understood rosemary once she’d tasted it growing freely in the rocky wilderness of southern Italy, commenting that it was more perfumed in the wild, and therefore far superior and preferred in the kitchen, especially when used fresh. Whilst we may not be able to have the luxury of experiencing rosemary from wilder habitats, incorporating this plant into our daily lives not only brings health benefits, but reminds us that no matter how domesticated, tied-down or tied-in we might feel, we are always connected to nature.
Rosemary Pesto
As well as being inherently warming, perfect for cooler days, it is also packed full of immune boosting antibacterial goodness, such as garlic and lemon juice (and zest).
For those lucky enough to be growing rosemary, the benefits of making this pesto now (late summer/early autumn) is that you’re giving your rosemary shrub a good prune just when it needs it, encouraging fresh growth and flowering for next spring.
This recipe expands and contracts depending on serving portions and how you choose to use it. Pasta is one way, however feel free to experiment by using with fish, marinating meat, incorporating into a grain based salad, drizzling over grilled halloumi, or spreading over a slice of dense seeded loaf. You can even add a spoonful to salad dressings.
It’s best to eat fresh, preferably within 2-3 days of making.
Ingredients:
Method:
This article was originally commissioned and published in Toast Magazine
Text by Maya Thomas
Photography by Camilla Greenwell
Maya is a herbologist, chef and gardener based in London. After graduating with a Herbology Diploma from the Royal Botanic Gardens Edinburgh, where she specialised in herbs for women’s health, Maya has worked in gardens across the country including the Chelsea Physic Garden and Soho Farm House. She is also a Ballymaloe trained chef and has given talks and workshops on the culinary importance and history of herbs. Here, Maya shares the benefits of rosemary and two recipes: one for a herby pesto, the other for a refreshing lemonade.
There’s a tendency to think of our domestic herbs as just that, domesticated. But the origins of rosemary are unquestionably wild. Native to Mediterranean landscapes, the rockier the better, this herb travelled with the Romans to British shores, along with other herbs – such as bay and nettles – that served both as medicines and food, and held significant symbolic value. This 'dew of the sea' (Rosmarinus) is often thought of in romantic tones. But just like the hardiest of plants, Rosemary has proved itself time and again as a plant that can adapt – and is actively encouraged – where humans are. Rosemary comes from the Lamiaceae family, more commonly known as the mint family. Some of the strongest, aromatic and most loved herbs can be found here, such as lavender. But where lavender soothes, rosemary energises.
Known as an uplifting, stimulating tonic, rosemary helps improve digestion thanks to its mildly bitter properties; but there is more to this herb than just this traditional culinary pairing. Rosemary is inherently warming. An aromatic, lightly bitter herb that is full of antioxidants, as well as vitamin A, vitamin C, zinc, magnesium and iron, it is also antiseptic, antimicrobial and antifungal. Studies have shown rosemary improves cognitive function, in particular memory; Ophelia’s oft quoted ‘rosemary for remembrance’ in Shakespeare’s Hamlet is entirely accurate. What science is now proving, the Romans already knew – they used to study adorned with garlands of rosemary. Whilst I don’t adorn myself entirely like the Romans, I’ll often put a sprig behind my ear or make a strong rosemary brew when I really need to focus, and find it helps to stimulate my brain whilst the scent is also incredibly restorative.
Rosemary has been shown to cause an increase in acetylcholine, a neurotransmitter that drugs treating neurodegenerative diseases also aim to increase. Its stimulating properties have also been utilised for years to help with hair growth, with many mainstream shampoos made especially for that purpose using rosemary extracts. As well as being a stimulating herb, rosemary is also restorative. Science isn’t needed to prove this, although it is there – anyone who knows the sweet and refreshing scent of rosemary knows the almost instant sense of joy and calmness this can induce. This apparently contradictory tendency of being energising and soothing is demonstrated throughout history, with rosemary having been used ritually in both weddings and funerals.
In her seminal and ahead-of-its-time book Honey From A Weed (1986), cookery writer Patience Grey alluded to the fact that she really only understood rosemary once she’d tasted it growing freely in the rocky wilderness of southern Italy, commenting that it was more perfumed in the wild, and therefore far superior and preferred in the kitchen, especially when used fresh. Whilst we may not be able to have the luxury of experiencing rosemary from wilder habitats, incorporating this plant into our daily lives not only brings health benefits, but reminds us that no matter how domesticated, tied-down or tied-in we might feel, we are always connected to nature.
Rosemary Pesto
As well as being inherently warming, perfect for cooler days, it is also packed full of immune boosting antibacterial goodness, such as garlic and lemon juice (and zest).
For those lucky enough to be growing rosemary, the benefits of making this pesto now (late summer/early autumn) is that you’re giving your rosemary shrub a good prune just when it needs it, encouraging fresh growth and flowering for next spring.
This recipe expands and contracts depending on serving portions and how you choose to use it. Pasta is one way, however feel free to experiment by using with fish, marinating meat, incorporating into a grain based salad, drizzling over grilled halloumi, or spreading over a slice of dense seeded loaf. You can even add a spoonful to salad dressings.
It’s best to eat fresh, preferably within 2-3 days of making.
Ingredients:
Method:
This article was originally commissioned and published in Toast Magazine