The Medicinal Garden

Rosemary

 

From the garden to apothecary, welcome to my new garden series where I'll be focusing on the herbs from my garden and celebrating their many uses from culinary to medicinal. Rosemary is an evergreen herb that's known as the herb of remembrance since the ancient greeks and is pretty robust as well as looking good in your garden all year round. I have some in pots and in the ground both upright and trailing, it's one of my favourite herbs and gives a lot of bang for your buck. 

1. Pop It In Your Water


Making a tea or popping a few sprigs in your water not only has anti-inflammatory qualities but is also known to calm the nervous system reducing stress and preventing energy slumps. 

2. Make An Oil


Rosemary oil has an abundance of uses, culinary, skin care, hair growth. I love to stuff a glass kilner jar with Extra Virgin Olive Oil and big handful of this amazing herb. Add some to your roasted veggies or liven up a salad, these are just a few ideas, the list is endless, it's a super herb in my book.

3. Set The Table


Being so fragrant and robust, rosemary is great to pop in a napkin for a natural but chic table setting. 

4. Culinary Delight


The culinary uses for rosemary are pretty endless. Pop on your new potatoes, add to rubs and marinades, salads, roasts, you name it. I even make kebab sticks from the twiggy stems or clump some stems together for a fragrant pastry brush. 

A Rosemary Recipe

Rosemary & Linseed Crackers 
by River Cottage

Such a good thing to batch cook at the weekend ready for lunches and snacks for the week plus they're super super healthy, packed with omega 3s. 

Photo courtesy of River Cottage

INGREDIENTS

  • 50g brown linseeds (flaxseed)
  • 30g ground linseed (ground flaxseed)
  • 20g rice flour (brown or white)
  • 20g buckwheat flour
  • 1½ teaspoons ground cumin
  • 2 teaspoons chopped rosemary
  • ½ teaspoon fine salt
  • Rapeseed or sunflower oil, for oiling
  • ½ teaspoon flaky sea salt

METHOD

1. Preheat the oven to 170°C/Gas 3.
Place the whole linseeds in a heatproof bowl and add 100ml boiling water. Set aside for 10 minutes. Meanwhile, combine the ground linseed, flours, cumin, rosemary and fine salt in a bowl.
2. After their 10 minutes’ soaking, add the linseeds and their water to the dry ingredients and combine into a dough. It should be quite stiff but still hold together. If it seems very dry and crumbly, add a few more drops of water.
3. Divide the dough in two. Brush a sheet of baking parchment well with oil, or start with a non-stick silicone sheet. Put one portion of dough on the oiled parchment, or silicone sheet.
4. Oil a second sheet of parchment and place, oil side down, on top of the dough. Use a rolling pin to roll out the dough under the parchment. Roll it until it is very thin – only about the thickness of the linseeds themselves – in one, rough-edged sheet.
5. Carefully peel off the top sheet of parchment and transfer the base sheet, with the dough on it, to a baking tray. Sprinkle with half the flaky salt and bake for about 20 minutes, or until completely dry and slightly curled up.Leave to cool, then very carefully peel away from the parchment. The crackers have a tendency to stick slightly, even to well-oiled parchment (though not to a silicone sheet).
6. Repeat with the second piece of dough. When the crackers are cool and crisp, break them into pieces to serve. Store in an airtight container for up to 2 weeks.

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