Rosemary

Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs. The name "rosemary" derives from the Latin for "dew" (ros) and "sea" (marinus), or "dew of the sea". (Adrian Room, 1988)

According to myth, the Virgin Mary is said to have spread her blue cloak over a white-blossomed rosemary bush when she was resting, and the flowers turned blue. The shrub then became known as the "Rose of Mary". Rosemary was considered sacred to ancient Egyptians, Romans and Greeks. (ANZAC Day Commemoration Committee, 1988) Since ancient Roman times the herb was used in burial rites for this reason, to several accounts of funerals in England where mourners traditionally tossed bouquets of rosemary on top of coffins. Rosemary is a herb that has long been associated with remembrance and death. In this respect, rosemary is probably best associated with Shakespeare’s Hamlet, Act 4, Scene 5; “Ophelia in her madness names plants that were known for their capacity to ease pain, particularly inwardly felt pain” – “There’s rosemary, that’s for remembrance; pray, love, remember.”

Rosemary is at home in Mediterranean dishes and pairs perfectly with lamb, chicken, potatoes, bread and tomatoes. Nigella Lawson has taken the time to create this amazing Shakespearean Rosemary Remembrance Cake, recipe can be found below.

INGREDIENTS

FOR THE FILLING

1 eating apple (approx 180g in weight)

2 sprigs fresh rosemary (1 small and 1 long)

1 teaspoon sugar

zest and juice of half a lemon

1 teaspoon butter

FOR THE CAKE BATTER

225 grams butter

150 grams sugar (plus 1 tablespoon)

3 large eggs

300 grams flour

2 teaspoons baking powder

METHOD

Peel, core and roughly chop the apple and put into a saucepan with the small sprig of rosemary, the teaspoon of sugar, the lemon zest and juice, and butter. Cover the pan and cook on a low heat for 4-8 minutes until the apple is soft. How long this takes really depends on the variety of apple you're using. Coxes cook the fastest, and are good here.

Leave to cool, and fish out the rosemary sprig when it is cold.

Preheat the oven to 170°C. Line a 450g loaf tin with a loaf liner, or butter and line the bottom with baking parchment.

Put the cooled apple into a food processor and blitz to a pulp. Then add the butter, 150g of sugar, eggs, flour and baking powder and process to a smooth batter.

Spoon and scrape into the loaf tin and smooth the top. Sprinkle the surface with the remaining tablespoon of sugar and then lay the long sprig of rosemary along the centre of the cake. On baking, the rosemary sheds its oil to leave a scented path down the middle of the cake.

Bake the cake for 50 minutes or until a cake tester comes out clean, then leave to cool on a rack. Slip the paper-lined cake out of the tin once it is cool.

Works cited

- Room, Adrian (1988). A Dictionary of True Etymologies. Taylor & Francis. p. 150

- "Rosemary" ANZAC Day Commemoration Committee (Qld) Incorporated, 1988

- Nigella Lawson "Feast", 2004