COMMON NAME: Rosemary

SPECIES: Rosmarinus (Ros-ma-ry'nus) officinalis; member of Labiatae or mint family. ``Rosmarinus'' is a Latin word meaning ``dew of the sea'' for the dew-like appearance of the flowers from a distance. Evergreen shrub native to dry, coastal areas of Mediterranean. Symbolizes remembrance.

DESCRIPTION: Upright shrubby bush 4-6 feet tall with gray-green needlelike leaves 1/2-1 1/2 inches long. Small light blue, lilac or white flowers form on old wood and last for weeks in winter and spring. Often blooms in winter when grown indoors or outdoors during mild winter.

EXPOSURE: Full sun.

CULTURE: Likes well-drained soil and tolerates alkaline soil, heat and drought. Dislikes cold, wet winters and soggy soil. Needs no fertilizer.

PROPAGATION: Sow by seed in spring; cuttings work better. Local garden centers always carry small starter pots of numerous varieties.

MEDICINAL VALUES: Leaf tea soothes digestive problems and tension; sachets fragrant when filled with dried leaves;

WINTER PROTECTION: Most rosemaries are hardy to Zone 8 and often Zone 7 (the Peninsula is located in Zone 7; Virginia Beach area is considered Zone 8) Arp is cold hardy in protected sites to Zone 6.

Sources: Local garden centers, ``Taylor's Guide to Herbs'' and ``Southern Herb Growing''

MARINATED CHICKEN ON ROSEMARY SKEWERS

Marinate boneless, skinless, chicken breasts in your favorite marinade. Remove from marinade, saving marinade. Cut into 2-inch cubes, piercing in the center with skewer or knife. Cut an 8-inch long stem of rosemary. Remove approximately half of the leaves so the stem and remaining leaves will lace through the hole in the chicken pieces. String the chicken on the rosemary skewer, leaving 1/2-inch space between each piece. Grill these on a grill, using the marinade to baste the chicken as it cooks.

Courtesy Billie Parus, Tidewater Unit, Herb Society of America

ROSEMARY BUTTER

• 2 scallions, white part only, finely chopped
• 2 tablespoons finely chopped fresh rosemary leaves
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon lemon juice
• pinch ground cayenne pepper
• 1/2 cup salted butter, at room temperature

Thoroughly blend and refrigerate; freezes well also. Use on vegetables or as an alternative to garlic butter on bread. - Billi Parus

ROSEMARY CHICKEN SALAD

• 3 tablespoons yogurt
• 1 tablespoon salad burnet leaves, chopped
• 3 sprigs fresh rosemary
• 2 chicken breasts, boneless and skinless
• half a fresh lemom
• 1 teaspoon lemon pepper
• 1 cup green seedless grapes
• 1 cucumber, sliced

Mix yogurt and burnet and set aside. Add the rosemary to boiling water and steam the chicken breast covered for 10 minutes. Squeeze the lemon juice over the chicken and continue cooking 2 minutes more. Drain the chicken and cut into 1-inch cubes. Add the yogurt mixture and remaining ingredients. Chill and serve on lettuce. Serves 2.