In the second post for our new series The Country Life, we continue our look into the Kitchen Garden’s herb collections (check out our post on Lemon Balm).  Here is one you’ll probably recognize… 

Rosemary (Rosmarinus officinalis): Recognizable by its needle-like leaves, rosemary had many uses in the 17^th century. In the kitchen, cooks could use rosemary to flavor meats (like we do today). Medicinally, its savory aroma was used to ease a headache and to improve one’s memory. Additionally, vapors resulting from steaming the herb could be used to cure an earache and the leaves could be smoked to ease a cough.

By Danielle Lehr, 2011 Summer Intern