There’s rosemary, that’s for remembrance, Essay 26 of #52essays2017, With Recipes!

Ophelia, 1894.Ophelia, as her wits unwind, uses the language of flowers to express what her modesty as a young maid won’t let her say directly. She says, “There’s rosemary, that’s for remembrance. Pray you, love, remember,” to her brother Laertes, perhaps as a stand-in for the lost Hamlet.

Rosemary has long been renowned for its stimulating effects on the brain, and modern science seems to be catching on. I remember well a roommate in Santa Cruz who burned rosemary sprigs to keep her awake. I did not like that roommate much–she was too cocky by halves–but she was the first to try to teach me the language of flowers, a lesson I’m now happy to learn.

Speaking of The Language of Flowers, a gritty and lovely novel by Vanessa Diffenbaugh with that title features a bouquet of flowers that includes rosemary–one of the hero’s first personalized creations:

“She watched me work, arranging the white lilac around the roses until the red was no longer visible. I wound sprigs of rosemary—which I had learned at the library could mean commitment as well as remembrance—around the stems like a ribbon. The rosemary was young and supple, and did not break when I tied it in a knot. I added a white ribbon for support and wrapped the whole thing in brown paper.”

“‘First emotions of love, true love, and commitment,'” says Victoria to her customer, who will indeed find that elusive state of being.

**

Rosemary’s name comes from the Latin “dew of the sea” because it thrives in the salty air of the Mediterranean. “I will never forget the first time I saw it growing wild in the Calanques of Marseille,” writes Cathy Skipper in her Hydrosols Certificate Course, “right next to the sea. It was so majestic, strong and wild, being blown by the salty wind, its hard, gnarled roots holding on to the sand and rocks, and this is when I really understood its name.”

In case you’ve only seen rosemary in a grocery store, here’s a description of the plant from Wanda Sellar’s The Directory of Essential Oils: “The woody stem grows to about three feet and supports dark green linear leaves and bees go wild for the bluish/ lilac flowers.” Rosmarinus officinalis has long been regarded as a healing and holy herb. Sellar writes, “Traces of Rosemary have been found in Egyptian tombs, and indeed the Greeks and Romans saw it as a symbol of regeneration as well. They held it to be a sacred plant, giving comfort to the living and peace to the dead.”

In fact, the practice of burning Rosemary in French hospital wards persisted through the 19th century, “ironically being abandoned at about the same time that modern research proved its antiseptic properties,” writes Patricia Davis in her Aromatherapy A-Z. She continues, “Because of its strong antiseptic action, rosemary can delay or prevent putrefaction in meat, but we shall never know whether it was first used in cooking for the flavor or to preserve meat in distant times, when there was no refrigeration or other means of keeping cooked meat fresh in a hot climate.” In other words, look no further for an explanation of the ubiquitous rosemary chicken. As with all the traditional culinary herbs, rosemary’s use-value extends beyond flavoring.

I recently purchased a rosemary hydrosol from Aromatics International and a splash tastes delicious with my vodka, but that is always the test with me isn’t it? Indeed, flavoring my vodka, and water, with natural substances is a bit of an obsession, and it really helps to reprogram the taste buds from decades of fake flavors. It worries me sometimes that the same artificial flavors used to make “watermelon” and “green apple” Jolly Ranchers also flavor vodka–it should be illegal–gone the way of candy cigarettes!

Many essential oils, such as orange, lemon, peppermint, and cinnamon, are precisely what flavored common food products such as candy before chemistry discovered it was cheaper and easier to make them in a lab. Using chemical constituents plucked out of natural substances or created whole-cloth using chemical formulas, are the “natural and artificial flavors” you find on so many labels.

Rosemary sprig cocktail.But it’s easy enough to pack your food and drink with real flavor punches. A lot
of cocktail enthusiasts will use an herb like rosemary infused into a simple syrup. As I mentioned in my idiosyncratic review of The Botanist Gin, the Bible around our place (our virtual place I should say because we are at present vagabonds) is The Drunken Botanist by Amy Stewart. In it she writes, “Almost any botanical ingredient, from lemon peel to rhubarb to rosemary, can be infused into a simple syrup. This is an easy way to showcase seasonal produce and add a twist to a basic cocktail recipe. Here’s her infused syrup recipe for your convenience:

*Infused Simple Syrup*

2 cups herbs, flowers, fruit, or spices

1 cup water

1 cup sugar

1 ounce vodka (optional)

Combine all the ingredients except the vodka in a saucepan and bring to a simmer. Stir until the sugar is dissolved. Let the mixture cool, and pour through a fine mesh strainer. If you are using the vodka, you can add it now to act as a preservative, and keep refrigerated. It will be good for two to three weeks in the fridge, longer in the freezer.

**

I personally like to keep my sweets as sweets and my booze relatively uncluttered with added sugar, since alcohol is basically sugar anyway, so I forgo simple syrup in favor of essential oils and hydrosols. That said, I do do bitters even though they often contain some sugar or honey, because the flavor punch in a drop or two minimizes the sweetness. On the other hand, this recipe from Brad Thomas Parsons book Bitters makes my mouth water, and might make me change my mind about froofy cocktails.

*Do You Believe In Miracles*

Makes 1 drink

1 1/2 ounces vodka, preferably P3 Placid or 46 Peaks

3/4 ounce Clear Creek Douglas fir eau de vie

1/4 ounce Honey Syrup

¼ ounce Rosemary Syrup

2 dashes Scrappy’s lavender bitters

2 drops or 4 spritzes Rosemary Tincture

Garnish: rosemary sprig

Combine the vodka, Douglas fir eau de vie, honey and rosemary syrups, and bitters in a cocktail shaker filled with ice, and shake until chilled. Strain into a chilled cocktail glass and, using an eyedropper or atomizer, place 2 drops or 4 spritzes of the rosemary tincture on the surface of the drink. Garnish with a sprig of rosemary.

**

Though modern capitalism dictates that we buy a different product for every small need, it is the premise of Distill My Heart that botanicals inspire various disciplines. Tinctures are a perfect example. They have their roots and applications in medicine and booze, beauty and perfume. You can buy them in a health food store or make them yourself with minimal effort and expense. All you need is a little patience. Here’s a typical recipe, again from Bitters:

*ROSEMARY TINCTURE*

Makes 1 cup

1/4 cup fresh rosemary needles

1 cup high-proof (80 to 100 proof) vodka or Everclear

Using a mortar and pestle, crush the rosemary needles. Place them in a glass jar and cover the needles with the vodka. Cover the jar and shake gently. Store in a cool, dark place. The alcohol will turn green as it leaches the oils from the rosemary. Shake and taste the infusion daily. When the tincture reaches your desired intensity, anywhere from a few days to two weeks, strain the solution through cheesecloth and, using a funnel, pour into small eyedropper bottles or an atomizer.

**

Yes Organic Face and Body Remedy Oil.Rosemary is known as the aesthetician’s friend, as it penetrates to the middle layers of the skin, and is a strong antioxidant. You may have seen this term once or twice in recent years, and wondered as I did the meaning of antioxidant. We all know we want them, but what the heck are they? Something about free radicals, right? And in this case, free radicals are not good, which is too bad, because I like to think of myself as a free radical. Anyhoo, here’s the best I can do with my limited scientific leanings:

Antioxidants are molecules that can prevent the oxidation of other molecules, and oxidation, according to Wikipedia is a chain reaction that can produce free radicals that can damage cells.

My best friend Indigo, a licensed aesthetician and owner of Yes Organic Boutique, uses Spanish Rosemary in her amazing Face & Body Remedy Oil.

The precedent for rosemary in beauty products is a long one. Perhaps its most famous expression is in the famous Hungary Water used as a face wash by the 14th-century aging Queen of Hungary to restore her youthful appearance. Other ingredients were supposedly Lemon, Rose, Neroli, Melissa and Peppermint. My rosemary hydrosol also goes into a simple facewash with aloe vera gel.

Rosemary was an ingredient in the original Eau de Cologne developed by the Italian perfumer Farina, who took up residence in Germany and subsequently developed the fresh and light scent that took 18th-century Europe by storm. As a demonstration how closely linked are perfume and booze, I leave you with this recipe inspired by cologne and created by the artist turned scientist bartender, Tony Conigliaro, which can be found in his book The Cocktail Lab. It is named for the town’s German spelling:

*Köln Aromatics*

Yield: 20 g (3/4 ounce)

INGREDIENTS 20 g (3/4 oz.) pure alcohol

21 microliters of bitter orange oil

2 microliters of neroli oil

6 microliters of petit grain oil

3 microliters of rosemary essence

63 microliters of rose water

2 microliters of sandalwood oil

20 microliters of lemon

Cologne bottle (Rosoli Flacon), 1811.For this perfume-inspired recipe, you will need pipettes–you can buy disposable
ones on Amazon or pretty much anywhere you can buy essential oils, which makes it easy to switch out between essential oils. In dealing with such small measurements of strong aromatics, every bit counts, so you don’t want to muddle the aromas in the pipette, or worse, in your essential oil containers. The recipe is simple but like the above tincture recipe, takes some time to mature. After you put the alcohol into a small glass jar or eyedropper bottle, add the oils and essences. I personally would add the rosewater last, maybe even after a shake, to make sure the oils are incorporated into the alcohol, as water and oil do not mix. Besides being a magical beverage, alcohol has the amazing property of mixing with oil-based liquids as well as water-based ones, which is the reason it works so well in perfumery. When all the ingredients are in the vessel, seal it and shake gently. Leave in a cool dark place for 3 weeks. Open and sniff, but not too much, as you do not want all the beautiful volatile aromatics to escape up your nose! Drop into martinis, especially made with a London dry type gin. Conigliaro says to garnish with a cleaned lemon leaf, which sounds lovely, if you happen to have a lemon tree handy. Otherwise, perhaps an orange or lemon zest will do.

*This is #26 of #52essays2017. Read #25, about my odd relationship to Machiavelli and listen to the gutter & spine song inspired by one of his more twisted passages HERE*

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Drinking Monarch Nectar, AKA Milkweed (Asclepias), Essay 12 of #52essays2017

On the day of the hydrosols tasting with Cathy Skipper and Florian Birkmayer (offered through New York Institute of Aromatherapy), my daily hallucinations were painted blue, an electric blue that did not want to let go its hold on my visionscape. In recent years, I’ve found that strong scents can change my visual palette almost immediately, but somehow that blue day would not give way except for the neon orange of the orange blossom and then the glorious yellow orange of the milkweed that burst through towards the end of the evening.

The way it worked was that each new hydrosol was spritzed into our wine glasses and mixed with a little filtered water. Then we all smelled and sipped and free-associated, allowing the mystery hydrosol to elicit thoughts, feelings, images and yes colors too.

To be honest, it was hard for me not to feel a little competitive. As a blind person, I want my nose to be best, but, as a person new to aromatic aesthetics, I realize this is ridiculous. For several of the hydrosols, I was sure what they were and I was correct, for a bunch, I had ideas of what they were, but having been derived from plants I’d never met before–black copal and palo santo for example–I was nowhere close, and I hate to be wrong!

After the first three I finally relaxed and allowed my mind to wander a bit and not get too hung up about being right. One cool moment was guessing #8 Beeswax correctly, but I had an advantage since, being enrolled in Skipper’s Hydrosols course at The School for Aromatic Studies, I knew that such a thing was possible. That was certainly one of my favorites, as it exhibited a strong distinction between its taste and aroma–the smell reminded me of the spirit of the plants that sustain the hive, while the flavor tasted of the building material itself, a glossy waxy sensation that was almost chewable.

Birkmayer encouraged us to think synesthetically, which in the case of #9 penetrated and offered a joyous blast of yellow orange. I did not know what it was, but I liked it. I was so entranced that I neglected my notes, so unfortunately I cannot refer back to words from the moment to explain the flavor, also it was number nine, so Alabaster–who was gracious enough to accompany me on this odd little tasting adventure–and I were a bit slap happy. We’re not yet persuaded by the concept of vibrational aromatherapy, but our heads were surely buzzing by that point in the evening!

For some of the hydrosols, we were encouraged to imagine an animal. People were not guessing the correct animal for this one and so Birkmayer mentioned butterflies and then I knew and said, “Milkweed?” And I felt justified in all my orange and yellow associations.

The common name milkweed derives from its milky nectar that can trap some nonnative insects, but
Linnaeus, that taxonomist of all taxonomists, apparently named the genus asclepias after Asclepius, the Greek god of healing. Why? I wonder. Milkweed is a new world plant, likely brought back to Sweden by one of his students flung out to all corners of the world to collect new species for Linnaeus to inspect and name. Perhaps he did so because he learned that some natives of the New World used some species for healing, but so many plants have medicinal uses, this seems too easy an answer.

Asclepias speciosa, from which our hydrosol was distilled, is also known as “showy milkweed” because of its flamboyant flowers. It is the special food of the monarch butterfly.

The recognition of the monarch nectar brought me back to the Santa Cruz grove where the monarchs winter. I wrote a poem about seeing those butterflies, which I often visited during my years at UCSC (Go Slugs!).

How many times did I take my friends and family to the little Eucalyptus grove by the ocean, only to be disappointed by the cold and nearly inert clusters of monarchs clinging to the trees for warmth, but for a few flying bravely. The foreign eucalyptus grove and the beach at Natural Bridges are an easy walk but worlds apart.

Once, with a forgotten companion, I saw them fall from the sky mating in the warm afternoon sun. They dropped in our hands and flew apart and I believe it was all not a dream, though the memory has that quality of unreality that sometimes makes me doubt.

 

*This is essay 12 of #52essays2017, written with all four senses and remembered sight. You can read #11 “Melissa Officinalis (or Lemon Balm): Booze and Botany and monasteries Oh My!” here*

 

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Laurel Wreaths: A Brief Hydrosol Encounter, Essay 9 of #52essays2017

Two glossy green Laurel leavesThis brief and admittedly drunken hydrosol encounter with laurel (Laurus nobilis) was inspired by Cathy Skipper’s Hydrosols class at the School for Aromatic Studies.

Last week I ordered my little arsenal of sensory indulgences from Aromatics International because they were the only (recommended) online aromatherapy shop I could find that was not sold out of this delicious hydrosol. It was my first time ordering from them, but I’ll definitely order from them again.

I must confess that I’m a slut when it comes to buying essential oils and hydrosols. It is my firm belief that not all companies can provide all your needs, they must have specialties, and expertise, and so as with clothes, groceries, booze, and pretty much everything else, I have no interest in shopping one place exclusively. My impression is that in the world of aromatics, it is best to steer clear of those companies that tell you they can fulfill all your needs, i.e. beware the multi-level marketing when it comes to aromatics, and probably everything else too.

Ok, enough PSA for today. Here’s my hydrosol encounter with one of my all-time favorite trees, the laurel.

For people who like the Earth and are sending away for healthy/botanical friendly stuff, there can be some guilt. It’s the opposite of buying local, but in New York City, it’s oddly difficult to get a hold of very many of the rapidly growing assortment of hydrosols that exist, though there is a lovely little aromatherapy shop in the West Village, Enfleurage, that has a marvelous selection of essential oils, less in the way of hydrosols. The point being that I appreciate minimal packaging, and Aromatics International did a great job–no extra crap in the way of brochures and pamphlets, no unnecessary wrapping–just biodegradable popcorn, pet bottles and a bit of packing tape around the tightly screwed tops. Perfect.

I ordered four products: three hydrosols to help me out with a couple recipes for my upcoming HONEYPOT article, and an impulse purchase of a new-to-me oil, Marula (Sclerocarya birrea), which is apparently great for the skin.

I opened the box without my boyfriend Alabaster being home, to find four identical (to the touch) 4-ounce bottles, but was unconcerned, because (blindness be damned) the ears and nose were all that was required in identifying these aromatic liquids.

First I shook the bottles and determined the oil from the waters by the sound. I could tell from the lower and slower sound flow, which was the marula, and smelled to confirm. Marula () is a nut oil, that is a carrier oil with little smell, but it is apparently very good for wrinkles… I’ll let you know…

Pink Pelargonium capitatum flowersThen I smelled the first of the hydrosols. The citrus note told me at once that this was the citrus geranium (Pelargonium capitatum), one of the rose geraniums used in perfumery, but distinctly more lemony than the Pelargonium graveolens, which I also purchased for comparison in martinis and on my face.

Last came the laurel (Laurus nobilis), and my nose did a little dance. How I love this noble leaf!

“Upon smelling,” I wrote in my first impression notes, “the top note is so surprisingly floral or fruity,–a fruit that is almost tropical, a fruit that I can almost name but cannot–that, with the distinctive bay leaf underpinnings, the sensation is almost orgasmic. Upon tasting, the fruity disappears and the whole pungent, spicy leaf smashes intensely on the tongue.”

Anyway, I added a bit of water, and then, without too much ado, some vodka… and then some ice, and well, the taste was pretty amazing. Granted I started out with a whole tablespoon of hydrosol, which is a lot, quite a bit more than a normal person or cocktail will desire. What can I say? This is a debauched hydrosol encounter.

“Ok, just added a touch more vodka to my now iced laurel and find that this is unbelievable; the peppery notes of the laurel sparkle. I want Alabaster to experience this taste with me, but he is cooking and filling the room with other smells. While I wait for him to try, and try not to drink the whole damn thing, I will remind myself of the mythical, poetical laurel…”

Apollo seated with lyre wearing laurel wreath.Apollo, Greek god of music, poetry and light, prophecy and excellence of all kinds, crowned his head, and the heads of winners, with laurel wreaths. To this very day we have poet laureates, and Nobel laureates and may we ourselves be crowned with laurels, but may we never rest on them.

I can, at this very moment, testify to the intoxicating effects of Laurus nobilis, but I will not claim knowledge of the Pythian priestess. Whether she delivered her prophecies in well-wrought verse or unintelligible gibberish I cannot say, but if I, dear reader, were able to deliver words of wisdom beyond the obvious “Know thyself,” I would say, “drink of the noble laurel, and your eyes will be opened.”

 

*This is a drunken essay 9 of #52essays2017, written with all four senses and remembered sight. Read my previous essay “Mapping & Mixing the Senses at the Mall of America” here*

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