Rosemary, or Rosemarinus officinalis, is also known affectionately as dew of the sea. This is because the herb can grow needing only the humidity carried by a sea breeze to flourish.
Pinned to the lapels and collars of servicemen and women as well as by the community at ANZAC day ceremonies, rosemary has long featured in the special commemorations.
While it is unclear when the fragrant herb was first worn for the occasion, ANZAC Day was first observed on April 25 1916 and rosemary has become synonymous with the important day.
There are two reasons why we wear rosemary, the first is because the smell is thought to improve the memory – Greek scholars wore rosemary in their hair to help them when they studied- hence why it has become a mark of remembrance. Second, rosemary has a direct link with Gallipoli, the shrub can be found growing all over the peninsula.
Its strong perfume and flavour can be used in both sweet and savoury dishes, such as a stuffing in chicken, a garnish in a cocktail, sprinkled on top of focaccia bread or even as skewers for meat, using whole sprigs.
Rosemary works beautifully with all types of meat, especially with roast lamb and chicken, or ribs and duck. Here are a few ways to incorporate rosemary into your ANZAC Day meals:
Chipolatas on Rosemary Skewers with Chilli and Chive Corn
Barbecue season is still in full swing, and if you’re looking for an inexpensive meal this recipe is ideal.
Pear & Rosemary Tarte Tatin with Lavender Cream
Roast Chicken with Jerusalem Artichokes and Rosemary Gravy
Duck Breast with Braised Lentils and Rosemary and Parsley Pistou
Roasted Spare Ribs with Rosemary, Spicy Cherry Sauce and Slaw
Pear Rosemary Martini
