Rosemary, Aphrodite and chocolate

Rosemary used to grow in a huge bush in our garden which M eventually cut down in a moment of enthusiasm.  We grew up with fronds stuck into roast lamb on Sunday, and I always used to love the fresh green smell it has when you crush it between your fingers. 

Rosemary bush, courtesy of Guywets Wiki commons

Rosemary, Rosmarinus officinalis is another member of the Lamiaceae family, along with Savory among others.  According to Wiki, the Latin name rosmarinus, is made up of "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea.  It was said to be draped around Aphrodite (Goddess of Love and Beauty) when she was born from the sea.

Rosemary has a very old reputation for improving memory and has been used as a symbol for remembrance (during weddings, war commemorations and funerals) and 'rosemary, that's for rememberance' was among the herbs Ophelia carried in her bouquet in Hamlet.  In the Middle Ages rosemary was associated with wedding ceremonies - the bride would wear a rosemary headpiece and the groom and wedding guests would all wear a sprig of rosemary, and from this association with weddings rosemary evolved into a love charm. Newly wed couples would plant a branch of rosemary on their wedding day. If the branch grew it was a good omen for the union and family.

According to the wall chart, rosemary flavours soups and stews, as well as meat.  I, however, have found a truly strange and possibly delicious recipe to use rosemary with chocolate.

The Peat Inn Rosemary and Chocolate Pots

This is a truly crazy sounding recipe that I have to try from Sophie Grigson’s cookery booked ‘Herbs’ – another that has been sitting on the shelf but is actually full of interesting information and recipes (now I've finally sat down to read it).  This is my version, serves 6-8

250g granulated organic sugar

250ml dry white wine

juice of ½ lemon

600ml double cream

1 sprig of rosemary

165g plain chocolate

Mix the sugar, white wine and lemon juice in a heavy-based pan.  Stir over a medium heat until the sugar has completely dissolved.  Stir in the double cream.  Let the mixture bubble quietly, stirring frequently, until thickened a little.  Allow 20 mins.

Add the rosemary sprig and the chocolate and stir until the chocolate has dissolved.  Bring back to boil and simmer very gently for about 15-20 mins until the mixture is dark and thick.  Strain into a jug and cool until tepid, stirring frequently to avoid the mixture separating.  Pour into 8-10 small glasses and chill until set.


Decorate each pot with a sprig of crystalised rosemary or rosemary flowers, which I am going to endeavour to make.