The History of Rosemary

Rosemary (Rosmarinus officinalis) is native to the Mediterranean region and has a long history. The name comes from the Latin word ros (meaning “dew”) and marinus (meaning “belonging to the sea”); it’s thought that this is in reference to the sea-blue flowers rosemary plants produce. Its use dates as far back as ancient Greece, where students used rosemary to improve memory while studying for exams, and to ancient Egypt, where King Ramesses III offered the herb to the god Amon at Thebes. In Medieval France, rosemary was used to embalm the deceased. During the plague years in Europe, doctors would place sprigs of rosemary inside the hollow heads of their canes to ward off illness. Rosemary also has a long history of being used as a symbol of remembrance. It has also long been used in cooking, particularly in Western European cuisines. For example, it is used in French herb blends like herbes de Provence and bouquet garni and is also traditionally baked atop focaccia bread in Italy. Today, rosemary is cultivated in many parts of the world and is a staple herb in a variety of cuisines. It is particularly prevalent in dishes with Western European culinary roots.