Rosemary

Rosemary is the sweet smelling herb that no garden should be without. It has the most delicate blue flowers. The dark green leaves when touched, give off a fragrance that is enchanting. Botanically Rosemary is better know as Rosemarinus officinalis. Rosemary grows fairly easily from slips and will flourish in full sun. It becomes quite bushy, so leave enough space for your bushes to fill out.

Beans, carrots, cabbage and sage all especially enjoy Rosemary’s fragrant company. Avoid planting your bush near potatoes and strawberry though, as they do not make a good combination.
Rosemary can be used for insect repellent, culinary and medicinal purposes. The plant can be used cosmetically and for dye.
Rosemary’s strong odour helps to keep unwanted garden guest away. Rosemary can be used in most natural herbal insect repellent recipes; a handful of rosemary goes a long way to keep pests at bay. Rosemary can be used to improve the memory, and hide those grey hairs when used in a tea. It can also help to rejuvenate the skin when used in a face pack. A few drops in your bath can do wonders to invigorate you after a long day at the office.

The health giving properties keeps headaches and migraines away. Rosemary can be used for flu, dizziness and tension. As Rosemarinus officinalis can be used for flavouring vinegar, jam, bread, butters, stuffing, vegetables, stew, and meat dishes. A sprig in coffee gives a unique flavour. Cool Rosemary tea on a hot day is extremely refreshing. ALWAYS CONSULT YOUR DOCTOR WHEN USING HERBS MEDICINALLY. PREGNANT WOMEN SHOULD BE REALLY CAREFUL.

In the kitchen it is a valuable flavourant, especially for meat, chicken and fish.
I love making bread with rosemary and this is how it goes.
Rosemary bread
2 cups of Flour
1 cup of Bran
2 sprigs of Rosemary
3 cloves of Garlic
Salt
1 teaspoon of bicarb
1 ½ to 2 cups of Maas
Milk or egg white to brush