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Rosemary from Corsica blooms in January


Rosemary from Corsica blooms in January



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it is also out in devon [southern england] katarina!!

6 Jan, 2012

 

We have our natural rosemaries here in Central Europe, they are quite huge bushes. Mine had more then meter and meter wide and I had it for almost 10 years. I loved its smell on the sun or after the rain. However, 3-4 years ago there was very drastic winter, with temperatures dropping to minus 24 Celsius and it died.
Slovaks from the Northern Slovakia used to prepare (by distillation) a special type of perfumed water, called "Hungarian water" in the 18th and 19th century. It was used for rheumatism as well as perfume for men and women.

6 Jan, 2012

 

we use it for cooking and it is a symbol for rememberance but im not sure if it is used for perfume or medicine

6 Jan, 2012

 

Rosemary┬┤s name comes from latin "ros maris" (sea rose), that is why I arranged it together with rock rose. It symbolizes not just rememberance, but also love and fidelity.

6 Jan, 2012

 

Very pretty

6 Jan, 2012

 

Its lovely Katarina :-), didn't know it had so many uses, only ever used it in cooking myself but love the smell :-)

6 Jan, 2012

 

I wonder where you use it in kitchen...As it has very strong taste, I found just two meals, where it fits me very well, e.g. pumpkin soup and lamb. Any other experienced combinations?

7 Jan, 2012

 

I make rosemary oil by steeping chopped and bruised leaves in olive oil, and then I roast potatoes in it, having par-boiled them first. I also use it to make rosemary foccaccia (Italian bread).

7 Jan, 2012

 

Hmmmmm. Sounds delicious :)
I will try to make rosemary oil, that is good point. How to make it, please? I mean, how much rosemary in 1 liter of oil and how long has it stay?

7 Jan, 2012

 

I buy sometimes here olive foccaccia, but we do not have rosemary one. I love Italian breads.

7 Jan, 2012

 

I forgot about the roast potatoes, I have done that one, the Italian restaurant that I like puts garlic and rosemary in the pork too.
Foccacia is lovely, I have made that using small pieces of rosemary.

7 Jan, 2012

 

Oh Katarina, my dear, I rarely do precise measurements, but if you take a small bottle of cheap olive oil (maybe half a litre) and chop up (not too finely) or crush in a pestle and mortar a nice big handful of rosemary leaves - Maybe 4 biggish sprigs, and put them together in a wide-topped jar, then shake them together for a few days, and keep it in a cool dark cupboard, it should be ready to use. Don't keep it too long, though - it will eventually go off if you don't refine it (strain off all the leaves, then gently heat the oil for about 15-20 minutes and pour into a clean, dry bottle) Even then it probably won't be so good after a few months. Don't make as much as a whole litre, or you may discover that you don't like it, and it will all be wasted. Let me know how you get on!

7 Jan, 2012

 

OK. Thank you. I will try it this spring :)

7 Jan, 2012



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