Rosemary is native to Mediterranean countries and was considered a cure all, today it is used as a herbal remedy by herbalists for anything from a headache to rheumatism, this alternative remedy is a lot cheaper than a pharmaceutical medicine and may be a practical way of starting treatment for the following ailments.

•    Rheumatism
•    Gout
•    Depression
•    Low blood pressure
•    Bronchitis
•    Other breathing problems
•    Indigestion
•    Wounds
•    Improve memory
•    Stimulation of the circulatory and nervous systems
•    Headaches
•    Muscle aches
•    Bad breath
•    Hair and scalp stimulation
•    Anti-aging products
•    Antibacterial, anti fungal and anti-parasitic

Rosemary is also used to season foods, particularly lamb, duck, chicken, sausage, seafood, stuffing, stew, soup, potatoes, and tomatoes. A friend puts a sprig of rosemary into the cavity of a chicken she is going to roast; the flavor is wonderful.

Here is a yummy dessert, proof that not all herbs are foul tasting.

Pear and Berry Puree with Rosemary Shortbread

Serves 4

PUREE

4-5 juicy pears

3 tablespoons sugar

2/3 dry white wine

1 vanilla bean, split

Seeds from 6 cardamom pods, lightly crushed

3 tablespoons lemon juice

1 ½ cups dark berry fruits (ex. blueberries, black berries, raspberries)

2 tablespoons confectioner sugar

Fresh berries to decorate

Rosemary Shortcake

1 tablespoon minced fresh rosemary

2 tablespoons sugar

1 cup all-purpose flour

¼ cup rice flour

Pinch of salt

¼ cup butter

1 egg yolk

1 tablespoon milk

Puree

Quarter, core and peel the pears. Put them in a saucepan with the sugar, wine, vanilla bean, cardamom, and lemon juice. Bring to a boil, then cover an simmer for 7-10 minutes or until slightly translucent.

Lift out the pears with a slotted spoon and put in blender. Heat the juices in the pan until they boil, to reduce the liquid a little. Strain and take 2-3 tablespoons and add to the pears and puree until smooth. Allow to chill and then refrigerate.

Put berries and confectioner’s sugar in a blender and blend until smooth. Press through a fine-mesh sieve into a bowl. Cover and refrigerate.

Shortbread

To make the shortbread, pound the rosemary and sugar in a mortar with a pestle. Sift the flours and salt into a bowl, and then rub in the butter. Mix the egg yolk and milk, and stir into the mixture with the sugar and rosemary. Knead into a lump. Turn out on a board sprinkled with rice flour and form into a smooth circle 8 inches in diameter. Press into a mold or pinch the edges with your fingers. Place on a greased cookie sheet and prick all over with a fork. Bake in a preheated oven at 350 degrees for 20-25 minutes, until firm to the touch. Mark into thin segments and allow cooling on the cookie sheet.

Pour the pear purée into four sundae glasses and pour berry puree over pear puree. Serve with the rosemary shortbread.