My friend, Marsha Birch Frank, in Minnesota, and I were discussing recipes and she sends me a recipe calling it “meatloaf”. Now I was thinking about making meatloaf, so that’s funny right there that she gives me her recipe. Well, the story gets funnier. I follow all her directions, but for the life of me cannot figure out how this becomes a meatloaf. Even Roy is saying, “It’s beef stew, just not as much gravy as you make with your recipe.” I let Marsha know though that the final result was delicious, but I must have done something wrong as it did not resemble a meatloaf no matter what I did to it.
Now here’s the funniest part of the story, “Oh, that’s my stew recipe; I’ll send you my meatloaf recipe.” So, Roy was correct (don’t let him know I said that) in saying it was stew, but this story leads me to writing about rosemary, as the house was filled with its scent for six hours. In fact, the scent was so wonderfully calming and cleansing to the mind, body and soul that I think it works better on cleansing the home than burning sage.
First off, a bit of information on rosemary and what makes it such a wonderful herb to use in so many ways, not just culinary.
Folktale and Legend:
The botanical name Rosmarinus is derived from the old Latin for 'dew of the sea', a reference to its pale blue dew-like flowers and the fact that it is often grown near the sea. It is a symbol of remembrance and friendship, and is often carried by wedding couples as a sign of love and fidelity. Sprigs of rosemary were placed under pillows at night to ward off evil spirits and bad dreams. The wood was used to make lutes and other musical instruments.
The ancient Greeks believed that rosemary strengthened memory; both scholars and students wore it in their hair to remember their studies; it was burned to help inspire the students. Rosemary became a symbol, not just of remembrance, but of fidelity, hence its use at weddings and funerals.
Cultivation:
Rosemary is an attractive evergreen shrub with pine needle-like leaves. It's trusses of blue flowers last through spring and summer in a warm, humid environment. It will grow to a height of between 3 and 5 feet.
Propagate from cuttings of the twisted wood of non-flowering branches in early summer, or layer established branches. Rosemary can also be grown from seed. Choose a sheltered position and well-drained soil, and allow the plant lots of sun. The thick shrub tolerates clipping so that the size can be kept in check. In hot weather it will appreciate a good hosing down. In a warm climate it can remain in the same location for up to 30 years, but in climates where freezing temperatures are expected it is best grown in pots so that it can be brought indoors in winter.
Medicinal Uses:
Rosemary contains a compound called rosmaricine that seems to relieve headaches the same way aspirin does, but without irritating the stomach. The oil should not be taken internally; even small doses can cause stomach, kidney and intestinal problems, and large amounts may be poisonous. Use a tea instead by placing one teaspoon of crushed dried leaves in a cup of boiling water and steep for ten minutes. Pregnant women should not use the herb medicinally as it can cause stomach cramping. Rosemary is a stimulant, so can increase blood pressure as well.
Rosemary contains primarily borneol, camphor, eucalyptol and pinene in its essential oils which can be irritating to the skin, yet it is used in rheumatic liniments and ointments for its soothing effect.
Culinary Uses:
Rosemary is pungent and should be used sparingly. If adding to a recipe, strip the leaves from the stem and chop up finely; this would be best for chicken, fish, soups and stews. For roasting and grilling, place the whole stem on top of the food, or put the springs directly onto the coals; this would be best if using lamb or deer.
Here is Marsha Birch Franks’s recipe for her rosemary infused beef stew.
Beef stew – Marsha Birch Frank
Ingredients:
1 lb. sirloin or round steak cut into bite size pieces
1 onion chopped (1 and ½ cups)
2 cloves garlic, squished (2 tsp. minced)
2 medium carrots cut into coins
2 medium potatoes peeled and cut into chunks
1 tsp. brown sugar
salt and pepper to taste (1/4 tsp. each is sufficient)
1 tsp. parsley (dried leaves)
1/2 tsp. red pepper flakes (aka cayenne flakes)
1 Tbsp. rosemary (dried)
Preparation:
Preheat oven to 225F.
In an oval roaster pan (like the old-fashioned ones that were used to roast chickens and turkeys), 13-inch size is best, but larger size will still work; place all ingredients inside and mix together thoroughly. The meat does not need to be browned, nor the potatoes or carrots parboiled. Place uncovered pan in oven, and let it cook for six hours; no peeking or additional stirring.
Makes 4 to 6 servings.
Just in case beef stew is not to your liking, but lamb (yes, mutton can be used instead) is, here’s a recipe for rosemary infused lamb stew. This recipe uses the crock pot method, so will cook on low and slow similar to the beef stew recipe just given.
Lamb Stew with Rosemary
Ingredients:
4 lbs. lamb, cut into 1-inch pieces
3 Tbsp. flour
4 large onions, peeled and roughly chopped
1 Tbsp. minced garlic
1/2 cup dry white wine
2 cups diced tomatoes
3 large sprigs fresh rosemary, or 3 tsp. dried
1/2 lb. baby carrots
1 lb. potatoes, peeled, cut in half; quarter each half
1/2 tsp. ground black pepper
2 Tbsp. finely chopped parsley
Preparation:
Spray a large skillet with nonstick cooking spray; lightly brown lamb on medium-high heat; drain off excess oil. Mix flour with the meat, covering evenly.
Place meat in a 6-quart crock pot, and add all other ingredients, except the parsley. Put setting on low and let cook for 6-8 hours; stir occasionally. Test meat, carrots and potatoes for tenderness; when ready, serve with a sprinkle of parsley.
Serves six to eight.
With either recipe, prepare yourself, and the atmosphere of your home, to be infused with the calming scent of rosemary.
Mary Cokenour
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