Rosemary is one of our favorite herbs to flavor almost everything.
Every chicken dish we prepare usually has rosemary in there somewhere.
Did you know that this wonderful herb has long had a reputation for being helpful with memory?
In ancient Greece, scholars wore sprigs of rosemary when taking tests to give their memory a boost.
Shakespeare also credited the herb with memory - enhancing powers, writing the line 'Rosemary, that's for remembrance' in Hamlet.
Now researchers at Northumbria University agree that rosemary essential oil is helpful recollection, following on from previous research that it boosts memory.
Easy to grow and harvest, rosemary really needs to be in your garden and pantry.
With the first harvest upon us we wanted to share a recipe for delicious Rosemary Cornbread that we will be making.
1 tablespoon roughly chopped fresh rosemary leaves (no stems)
1 cup heavy cream
1 package corn muffin mix
1/4 cup finely diced red pepper
2 eggs
1 tablespoon minced shallot or green onions
METHOD
Spray a 13 x 9-inch or 11 x 9-inch cake pan with non-stick oil and coat with granulated sugar.In a mixing bowl, combine all ingredients and mix thoroughly. Pour mixture into cake pan and bake in a preheated oven for 30 minutes at 300 degrees F.
Raise temperature to 325 degrees F and bake an additional 20 minutes.
Serve with melted butter and your Lammas is off to a great start.
