This recipe can be adapted to suit your needs depending

Maya is an herbologist, chef, and gardener who lives in London. Maya graduated with a Herbology Diploma from the Royal Botanic Gardens Edinburgh, where she specialized in herbs for women’s well-being. She has worked in gardens all over the country, including the Chelsea Physic Garden and Soho Farm House. She has also been a Ballymaloe-trained chef, and she has presented talks and workshops about the culinary significance and history of herbs. Maya shares two recipes, one for a lemonade with a herb pesto and the other for a lemonade with a herb pesto.

It’s easy to dismiss our herbs as domesticated. The origins of the herb rosemary are wild. This herb, which is native to the Mediterranean, was brought to Britain by the Romans along with other herbs, such as bay, nettles, that were used as food and medicine, as well as having a symbolic value. The ‘dew from the sea’ (Ros marinus)is usually associated with romantic tones. Rosemary, like other hardy plants, has proven to be a plant which can adapt and thrive in human-populated areas. Rosemary is a member of the Lamiaceae, or more commonly the mint family. Here you will find some of the most aromatic, strong, and loved herbs, like lavender. Where lavender calms, rosemary is energizing.

Rosemary is known as a tonic that stimulates and energizes. Its mildly bitter properties help improve digestion. But this herb has more to offer than this culinary combination. Rosemary has a warming effect. It is a bitter, aromatic herb, rich in antioxidants and vitamins A, C, magnesium, zinc and iron. It is also antimicrobial, antiseptic and antifungal. Researchers have found that rosemary can improve cognitive function and memory. Ophelia’s often-quoted “rosemary to remember” in Shakespeare’s Hamlet was entirely accurate. The Romans knew what science has now proven – they studied with garlands made of rosemary. While I don’t dress up like the Romans do, I will often place a rosemary sprig behind one ear or make a strong brew of rosemary when I need to concentrate. I find that it stimulates my brain, and the aroma is also very restorative.

It has been proven that rosemary causes an increase in the neurotransmitter acetylcholine. This is a substance that neurodegenerative drugs also try to increase. Many shampoos are made with rosemary extracts to promote hair growth. Its stimulating properties have been used for many years. In addition to being a stimulating plant, rosemary also has restorative properties. Anyone who has experienced the refreshing and sweet scent of rosemary can attest to its ability to bring about a sense of calm and joy. The seemingly contradictory nature of rosemary to be both energizing as well as soothing has been demonstrated throughout history. It is used at weddings and funerals.

In her groundbreaking book Honey from a Weed (1986), Patience Gray alluded that she only truly understood rosemary after she tasted it in the rocky wilds of southern Italy. She commented that it is more fragrant in nature, so it’s better to use in the kitchen. While we may not have the opportunity to experience rosemary in its natural habitat, adding it to our everyday lives can bring us health benefits and remind us that we are never truly alone.

Rosemary Pesto

It is packed with antibacterial goodness and immune boosters, including garlic, lemon juice, and zest.

If you are lucky enough to have rosemary in your garden, making this pesto (late summer/early fall) will give it a good pruning just when it’s needed, encouraging new growth and flowers for next spring.

 on the serving size and how it is used. You can use it with pasta, but you can also experiment using it for fish, to marinate meat, in a grain-based salad, on grilled halloumi or as a spread over dense seeded bread. You can add a teaspoon to salad dressings.

You should eat the food as soon as possible, preferably within 2 to 3 days after making it.

Ingredients:

Sunflower seeds, 1/3 cup

1 1/2 to 2 1/2 sprigs rosemary

Handful of parsley flat-leaved, roughly chopped

Extra virgin olive oil in 70-100ml

Smashed garlic cloves: 1/2 to 1 clove

Sea Salt and Pepper

Parmesan cheese or other grated cheese (optional).

Half a lemon

Method:

1. Toasted sunflower seeds are best toasted on a medium heat. Be sure to check and shake the pan frequently to prevent the seeds from burning. When they begin to pop and become a beautiful brown, transfer them to a plate or bowl and let them cool.
2. Then, using a food processor or blender, you can combine the parsley, the garlic, and the rosemary. Using a pestle-and-mortar, finely chop the rosemary leaves. Add other ingredients.
3. Add oil. Add oil.
4. Add seasoning and a squeeze of lemon. If using cheese, add it now.
5. Once the seeds have cooled, add them. I add about half at first and then more if flavor and texture demand it.
6. Blitz.
7. Taste is very important. Adjust seasonings or acidity levels (lemons) to suit your personal taste. You can add more cheese and garlic if you want to give the texture a bit of bite.
8. Blitz again, taste, and repeat step 7 if needed.
9. Serve with pasta, or any other way you prefer!

Rosemary Lemonade

These measurements will make 8-12 drinks, depending on the portion size.

Ingredients:

Sugar, 1 cup

One cup of water

3 – 6 Lemons (preferably organic and unwaxed, especially if the zest is to be used).

Fresh rosemary springs – 6 to 12 pcs.

Serve carbonated or still water

Method:

1. Make your simple syrup first. In a saucepan, heat the sugar and water together on a low to moderate heat. Stir occasionally.
2. Add your rosemary sprigs after the mixture has dissolved.
3. Continue to heat the oil at a moderate temperature until you start to smell rosemary. This should only take a few minutes.
4. Remove the heat and allow it to infuse.
5. Taste after 30-40 minutes. You can strain out the rosemary after 30-40 minutes if you think the flavor is too strong. If you want to taste the rosemary, you may need to let it infuse for longer.
6. While the syrup cools, squeeze your lemons. Remember to zest them first and store the zest in the fridge for other dishes. Add some spice to the rosemary pesto!
7. Add lemon juice according to your taste after the syrup has cooled. The balance should be between sweetness, sourness, and a tiny hint of bitterness.
8. There are two ways to go: mix it with water (carbonated or spring) and serve, or bottle the cordial as a cordial and add individual portions when required.
9. Serve with rosemary flowers or a rosemary sprig if they are in bloom. Ice is also a good idea in hot weather.