T
HERE’S ROSEMARY, that’s for
remembrance.” The famous quote comes from
Shakespeare’s Hamlet, spoken by Ophelia.
And in some countries, such as Australia, it
is still the herb of remembrance. Sprigs of
rosemary are worn on ANZAC Day, when
Australians and New Zealanders remember their war heroes,
all volunteers, who fought in the Battle of Gallipoli, near
ancient Troy, where rosemary grows wild. Sprigs of the herb
are sometimes worn on Remembrance Day as well, often
combined with a poppy.
The known culinary use of rosemary dates back to 500 BCE
when it was used as a food flavouring and a medicinal herb by
the ancient Greeks and then by the Romans. It was a tradition
for young brides to carry a sprig of rosemary in their wreaths
or bouquets. An old ballad states: “Young men and maids do
ready stand with sweet rosemary in their hands.”
Rosemary, which also grows wild on the sunny seaside
slopes of the Mediterranean, particularly in Portugal, Spain,
Morocco and Tunisia, was used in England as a salad
ingredient as early as the 14th century. Most supplies in Britain
and North America are now imported from Spain, France and
Morocco, although rosemary does grow in England in dry,
warm areas sheltered from the wind. In the 14th century,
courtiers of King Richard II were accustomed to finding the
herb in green salads, along with parsley, watercress, mint,
purslane and borage. The green ingredients, all finely
shredded, were mixed with minced garlic, leeks, onions and“
SERVES 6–8Roasted Squash
with Rosemary
THIS IS A LOVELY side dish for grilled steak or roast
chicken. To turn it into a main dish, cut up some good quality
sausages and add to the pan before baking.Butternut Squash
1, peeled and cubed
Red Onion 1, sliced
Olive Oil 4 Tbs,
divided
Fresh Rosemary
2 Tbs, chopped
Salt and Freshly
Ground Black
Pepper
Red Chile Flakes
a pinch
Hot Water ¾ cup
Fresh
Breadcrumbs 1 cup
Parmigiano
Reggiano Cheese
½ cup, grated1 PREHEAT the oven to 375°F.2 IN a large mixing bowl, toss together
the squash, onion, rosemary, salt,
pepper and chile flakes with 2 Tbs of
the olive oil.3 PUT into a baking dish, pour the hot
water over and cover the dish with
foil. Bake for 35–40 minutes, until
the squash is tender.4 REMOVE the baking dish from the
oven and increase the heat to 425°F.5 UNCOVER the baking dish, sprinkle
with the breadcrumbs and cheese.
Drizzle with the remaining olive oil
the return to the oven for about
5 minutes, or until the topping is
beginning to brown.APRIL–JUNE 2019 TAST E& TRAVEL INTERNATIONAL 85
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