I once attended an herbal healing workshop in San Francisco with my daughter Nicola. In this charming and welcoming carriage house, we took our seats around a large table. In front of each seat were alchemist’s tools – herbs and spices, small plates, glass bottles, measuring spoons, strainers and solvents. One of the herbs we worked with was rosemary.
The instructor was guiding us in the making of a rosemary infusion, and told us to hold a sprig up to our 3rd eye and tune into the energy and healing properties. I had had a sinus headache, having just arrived a few hours earlier from the East Coast. Following the herbalist’s instructions, I held the rosemary to my forehead and closed my eyes. Within minutes, the tension around my eyes and temples relaxed. The more I relaxed, the better I could breathe and eventually to the point where I started to hum in a rhythm with some ancestral memory!
Thinking back now, it was pretty amazing to receive such a potent and immediate response from this herb that is known as the herb of remembrance. I invite you to try this Rosemary Shortbread Cookie recipe that was made in memory of that time in San Francisco.
- Is a potent antioxidant that helps slow the aging process
- Is a warming herb & yang tonic that supports the heart, kidney, liver, lung and spleen functions
- Reduces the risk of heart disease and cancer
- Is recommended for headaches, chronic fatigue, poor appetite, low blood pressure, and weak circulation
- Lowers cholesterol, eases muscle and rheumatism pains
- Treats lung congestion, sore throat, and canker sores
- Stimulates the nervous system, supports mental functions and memory, helps relieve a sluggish gallbladder
- Is often used in penetrating liniments and for lustrous hair in hair rinses
- Is an especially good tonic for the elderly.
- In tea form, buffers or alkalinizes an overly acidic stomach, it is also a good aspirin alternative for treating headaches, gas and fevers. To make the tea, steep a large sprig of fresh rosemary in 1 cup just boiled water for 10 min. Strain, sweeten if desired, and drink.
ROSEMARY SHORTBREAD COOKIES
Makes 20 cookies
½ c unrefined coconut oil, melted
¼ c grade B maple syrup
1 ½ c brown rice flour
¼ c coconut sugar
1 1/2 tablespoons fresh chopped rosemary leaves
1) Preheat oven to 350.
2) Mix melted coconut oil and maple syrup in a medium sized mixing bowl. They won’t fully combine, but give it a little stir.
3) Add brown rice flour and coconut sugar to the mixture and combine.
4) Add chopped rosemary and combine.
5) Scoop a Tablespoon of dough into the palm of your hand and press together to form into a small cookie, then place onto parchment lined baking sheets. Bake for 14-16 minutes. I err on the side of less time!
- It’s best to buy organic, unrefined, cold-pressed coconut oil.
- It’s best to use organic and non-GMO ingredients.
- If pregnant, rosemary is not advised as an herbal remedy or an essential oil. A little, as an occasional herbal seasoning, is not, however, problematic.