COOKING CANNABIS with
FEATURING GUEST CHEF SEBASTIAN CAROSI
ROSEMARY.... A common herb in today’s kitchen garden, rosemary is like a walk through a lush evergreen forest. The pinene and alphapinene terpenes open up your airways and allow for deep breaths of fresh, clean, forest air. The pungent taste and dank aroma of rosemary has made cooks and gardeners either embrace it or turn their nose up at it over the years. This herb has been hailed since ancient times for medicinal properties and its culinary uses. Having family roots in Northern Italy, rosemary has become an integral part of my regular everyday cuisine and cooking habits, I have easily embraced it. It boasts a litany of vitamins, minerals, and terpenes that all add a wide array of nutritional and health benefits to one’s diet. Not only should rosemary be utilized in the fall, it is great throughout the year. It also offers a great source of iron, calcium, and B6. A member of the mint family, it pairs well with all its cousins—oregano, basil, thyme, and soothing lavender. At the historic Canterbury Shaker Village in Concord, New Hampshire I grew just over two acres of heirloom medicinal herbs for use throughout the village kitchens. One of the rosemary bushes at the village I tended was reported to be well over a hundred and fifty years old, I cherished the first seasonal tender shoots and its tiny little purple flowers. These terpene fortified rosemary gingersnap cookies are usually devoured quickly no matter what time of year it is that they are made. Either a true ginger “snap” or slightly under baked for that soft gooey center, these are habit-forming. Shake on Shakers, cause this cookie recipe is a winner, winner.
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