Oh, yeah — Rosemary is for remembrance, according to ancient tradition.

Egyptians put rosemary in tombs, and ancient Romans put rosemary with their dead. In Australia, those who remember the dead on Anzac Day wear sprigs of rosemary.

It also traditionally stands for love and life, not incompatible with the living honoring the memory of departed loved ones.

Rosemary originated in the Mediterranean and shouldn’t be over-watered–it’s name comes from the Latin for “dew of the sea”, and seems to grow best where there’s more ambient moisture than rainfall.This may explain why I’m able to grow it.

My Rosemary

As a kitchen herb, rosemary is (I think) queenly. The fresh plant grows into a bush and, where it can overwinter, into the size of a small tree. Mine never gets that big, alas!

It’s a beautiful deep rich green and a mere touch brings out its aroma. Fresh rosemary is very strong in scent and flavor–a little goes a long way.

Some say it’s best used with “white meats”, like veal, chicken, suckling lamb and pork, although I love it in pot roast and with roast vegetables, too. I like to stuff my pork roasts with garlic cloves and rosemary sprigs. Mmmm…wish I had a slice right now, almost-a-vegetarian that I am!

A WRITING PROMPT FOR YOU: Write something involving a dead person and rosemary.

MA