The Whole Meal Blog : The Herbs of Summer: Rosemary

"There’s rosemary, that’s for remembrance; pray you, love,
remember" - William Shakespeare ( (Hamlet, Act 4, Scene 5)

Rosemary, often thought of as a wintry herb infusing our stews and roasts with it's aroma and resinous oils, also stands up very well to summer's cooking methods. Cooking with rosemary is an easy way to benefit from its many health attributes. The herb contains a LOT more antioxidants than fruits or vegetables in such a concentrated form.

Here are some top reasons you'll want to add rosemary to your summer recipes:

Powerful Natural Anti-Aging Therapy

Rosemary’s rich source of antioxidants and anti-inflammatory compounds are thought to be the key to its anti-aging ability, including rosmarinic acid, caffeic acid, betulic acid, and carnosol.

A research group from Burnham Institute for Medical Research reported a key ingredient in rosemary that specifically targets free radical damage in the brain. The substance known as carnosic acid or CA can actually protect the brain from strokes and other neuro-degenerative diseases, including Alzheimer’s and normal brain aging, and according to a study published in Cell Journal. Carnosic acid is especially useful in protecting against beta amyloid-induced neurodegeneration in the hippocampus, one of the key factors in the development of Alzheimer’s disease.

Scientists identified CA as a substance that is only activated when necessary; in this case, it activates only when there is free radical damage. So it is specific to repairing only what is damaged in the body. This type of action is termed “pathological-activated therapeutic” or PAT. PAT’s are far more beneficial than many pharmaceutical drugs that create widespread side effects all over the body, and carnosic acid is being investigated as medical treatment for brain disorders that result from aging.

It's very unforgettable (pun intended) for its ability to improve memory and focus—especially in the elderly. Rosemary contains the powerful chemical component, 1,8-cineole that was scientifically tested and the results showed that the higher the concentration of this substance, the better the person’s cognitive performance.

Cancer Preventative

Research published in Oncology Reports found that crude ethanolic rosemary extract inhibited cell growth in leukemia and breast carcinoma cells, along with its potent anti-inflammatory and antioxidant properties.

Rosemary inhibits formation of the Heterocyclic Amines (HCAs), the cancer-causing compounds that are created when meat is grilled, pan-fried or broiled. So try adding fresh rosemary to your meat marinades prior to these cooking methods.

Anti-Inflammatory

Rosemary is a powerful anti-inflammatory agent. Carnosol and carnosic are two potent antioxidant and anti-inflammatory compounds that reduce inflammation, helping everything from asthma, gout, and arthritis to sore muscles and sports injuries.

The anti-inflammatory compounds also help to reduce inflammation in the blood vessels, helping to prevent heart disease and strokes. Rosemary is an effective pain reliever that can relieve headaches—especially migraines—along with joint pain, surgical pain, and spasms.

As If That Wasn't Enough...Here is More

The pine-like and pungent rosemary helps manage type 2 diabetes blood sugar levels as well as some of the currently prescribed diabetes medications.

Rosemary is also an antibacterial, specifically against stomach infections including h.pylori, which causes ulcers, and staph infections. The herb has been used by many cultures as a natural remedy for upset stomach, nausea, constipation, diarrhea, and indigestion.

Rosemary also has a diuretic effect on the body where it helps the kidneys flush out toxins, salts, and even excess harmful fats, while it helps support and detox the liver.

Here are some easy ways to incorporate fresh rosemary into your summer dishes:

Put whole branches in a marinade for pork or lamb, or place on a charcoal grill for aromatic smoke.
Stripped of their leaves, the branches can be soaked in water for about 30 minutes, then used as skewers for kebabs.
Fresh rosemary sprigs are sturdy enough to stand in for swizzle sticks in gin and tonics.

The Whole Meal is chock full of herb-infused recipes and these are my favorite rosemary ones for good summer eating.