SEASONINGS – CULINARY HERBS ARE MEDICINES – ROSEMARY
Isabella, Queen of Hungary, had much to do with rosemary’s reputation as a rejuvenating tonic. This simple but beautiful shrub with its little leaves and flowers is known everywhere as a sweet herb and a remedy and is used in herbal medicine because of its beneficial effect on the vasomotor nerves and the heart nerves. This aromatic herb should be used much more widely for culinary purposes, to enable us to benefit from its goodness. In fact, famous chefs have been adding rosemary to sauces and gravies, roast meat and saltwater fish for a long time. Vegetarians, too, should not forget to use plenty of this herb.
If you add rosemary to old wine you will get a good heart tonic, which will benefit anyone suffering from low blood pressure or who is always pale and weak, as well as older persons. A glass of rosemary wine is a good pick-me-up for convalescents recovering from a bout of flu or similar infectious disease; it will speed up their recovery.
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