You’re probably most familiar with rosemary in its dried or fresh form, being used as an herb for adding a distinct flavor to pork or beef dishes. There’s all kinds of flavor in this aromatic herb but it’s also quite healthy for you.
Among rosemary’s properties…
– It’s anti-inflammatory
– It acts as a natural antidepressant
– It serves as an expectorant
– It’s an aphrodisiac (wink wink, nudge nudge)
– It’s even a natural disinfectant
Besides those magical powers, rosemary can do all kinds of other good in your body including stimulating bile secretion and eliminating it in the intestines. It also improves blood flow and it can even keep your mind sharp and energized.
Speaking of your mind, rosemary has many calming effects which can help with digestive problems caused by stress, as well as helping to battle anxiety, sadness and fatigue.
Rumor has it that rosemary can even help with hangovers, constipation, cramps, cough, muscular pain and sinusitis.
For these types of benefits, you may want to look at purchasing rosemary in the form of tea, capsules, tincture or even an ethereal oil.
More to rosemary than meets the eye, isn’t there?!
Rosemary is dead easy to grow, so why not plant some of your own? Rosemary grows like crazy, it’s an evergreen and ground cover (give it a lot of room) and acts as a natural insect repellant so plant lots of it!
It’s great when used fresh (for best results, store your cut sprigs in a glass of water in the fridge), but you can also dry the rosemary out yourself by hanging the sprigs in a warm and dry place. Then you have your own dried rosemary for the winter. How pioneer-ish of you!
To use rosemary in a tasty way, try tossing springs of rosemary onto the coals of your barbeque to naturally flavor meats.
Ready to try some rosemary in a recipe?
Roast Pork Tenderloin with Rosemary
PREP TIME: 5 minutes + overnight marinating time
COOK TIME: 55 minutes (including resting time)
1/3 cup frozen apple juice concentrate, thawed
2 tablespoons plus 2 teaspoons Dijon mustard
2 tablespoons plus 2 teaspoons chopped fresh rosemary
6 cloves garlic, pressed
1/2 teaspoon freshly ground black pepper
2 pounds lean pork tenderloin
In a medium bowl, combine first 5 ingredients (apple juice concentrate through pepper); blend well. Set aside 1/3 cup of this mixture; cover and refrigerate. In a large zipper-topped plastic bag, place remaining marinade; add pork, seal the bag and turn to coat; refrigerate overnight. Preheat oven to 350 degrees. Drain meat from marinade (discard marinade) and place it in a roasting pan coated with a little olive oil. Pour reserved marinade on top and bake, uncovered, for 40 to 45 minutes or until a meat thermometer reads 160 degrees. Let stand for 10 minutes before slicing.
Per Serving: 200 Calories; 6g Fat; 32g Protein; 3g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 161mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. Points: 5
SERVING SUGGESTION: Baked sweet potatoes and steamed baby Brussels sprouts tossed with a little butter and a dash of ground nutmeg.
VEGETARIAN: Instead of pork, use non-breaded faux chicken patties and adjust marinating and cooking times as needed.
KOSHER: Instead of pork, use boneless skinless chicken thighs.
GLUTEN FREE: Make sure mustard is gluten free.
Leanne Ely, Your Dinner Diva since 2001
http://savingdinner.com come & get a FR*EE Menu-Mailer when you get our Daily Dish!