Packaging: 45g (also available in 500g and 1kg) containing the leaves of the organic plant.
(The price includes VAT.)
Other Names: Rosemary, Lasmari, Diosmarini, Dousmarini, Arismari, Libanodentro & Libanotis.
Properties:
- Stimulates blood circulation and nerve function.
- Acts as an antidepressant.
- Tonic for hair loss (washes).
- Aids in bloating.
- Alleviates headaches.
- Helps with dyspepsia.
- Reduces psychological tension.
Additionally, organic rosemary is commonly used as a spice for roasted potatoes, pasta dishes, and pairs beautifully with meat recipes (such as lamb chops, rabbit, etc.).
Origin: Greece, Imathia region (cultivated).
Storage: Keep in a dark and cool place (5°C – 15°C).
Preparation:
Add 1 tablespoon of crushed organic rosemary (or a pinch of whole) to a covered container, pour in 1 cup of boiling water, let steep for 10-15 minutes, and strain before use. For washes, prepare a more concentrated tea with 50-60g in one liter of water.
Historical Facts:
Rosemary has been cultivated since ancient times as a medicinal plant. In the Middle Ages, it was valued for its digestive properties, and in the 16th century, the first distilled perfume was produced. According to legend in Belgium, children were not delivered by storks, but rather emerged from a rosemary bush.
Scientifically Documented Applications:
The E-Commission recommends internal use for digestive discomforts, as well as external use for rheumatic complaints and circulatory disorders (as an adjunct therapy).
Cooking Recipes with Rosemary:
(1) Lamb Leg in Parchment Paper
Ingredients (for 4-6 servings):
- 1 whole lamb leg (about 2 kg)
- 1 tsp dried garlic powder
- 3 tbsp olive oil
- Juice of 2 lemons
- Dried rosemary
- Cloves
- 1 kg oven potatoes
- 2 tbsp butter
- Salt
- Pepper
Instructions:
- Wash and dry the meat. Use a sharp knife to make deep holes in the meat. Sprinkle salt and pepper mixed with garlic, a whole clove, and dried rosemary into each hole. Rub with olive oil.
- Cut 3-4 large pieces of parchment paper. Place the meat on top and drizzle with lemon juice. Fold the meat with the parchment, sealing well to prevent juices from leaking during cooking.
- Place in a baking tray, cover with aluminum foil, and bake at 200°C for 4-5 hours. During the last hour of cooking, remove the foil and add the potatoes to the tray. Season with salt, drizzle with butter, lemon juice, and return to the oven to roast for 1 hour until golden.
- Remove the meat from the oven, let it rest for 5 minutes, unwrap from the paper, and place on a platter.
- Garnish with the potatoes and a bit of crushed dried rosemary, then serve.
