Rosmarinus

“There’s Rosemary, that’s for remembrance,” says Ophelia. And right she is. Rosemary does improve memory, increasing blood flow to the head, and helping to sharpen and focus the mind. Sniff too much, though, and it tends to overexcite and scatter your thoughts. Rosemary is in the aromatic mint family, and shares the tribe’s refreshing and mildly decongesting attributes. The herb’s slight bitterness aids digestion, lifting heavy meat and stodgy potato dishes. It helps in tea for colds, bolstering flagging appetites and lifting the spirits. Because of its stimulating effects, Rosemary has been a traditional herb for improving the condition of hair, and was often included in old cures for baldness.

The lovely, delicate flowers - blue, white, or pale lilac - can be crystallised by brushing with egg white and then dusting with sugar, or pickled in sweet vinegar. The former makes them lovely adornments for spring and early summer cakes, while the latter can be used in cocktails, salads, or as a garnish for heavy winter foods. Either would have been recognisable to Ophelia; preserved flowers, usually pickled but also sugared, were delicacies of Medieval and Renaissance Europe, bringing elegance and refinement to aristocratic tables even in the depths of winter.

So sniff your rosemary and always remember.