Herbs for Cooking and Healing – Rosemary!

Would Maltese food taste as good, if we didn’t add herbs to it? Many Maltese recipes would lose their special taste if we left out certain key herbs and spices. Rosemary (klin in Maltese), a herb which is native to our shores, is one of these. Being indigenous and pertaining to the mint family, this herb tends to grow on rocky outcrops and valley sides. Its habitat and also growth is similar to that of wild thyme, and these plants are often found growing side by side on our cliffs. It does not need a lot of water and grows well even when left to fend for itself.

Rosemary is a very useful herb. Often called names such as ‘Dew of the Sea’, or ‘Old Man’, it was mostly well-known in folk medicine for boosting memory and improving one’s mood. A study conducted in 2016 by Northumbria University aimed at proving how the scent of rosemary oil could titillate cognitive emotions and researchers in fact found that a percentage of the test subjects exposed to the aroma of rosemary oil could in fact, perform better in feats of memory. It is no wonder that in ancient Greece, students would wear rosemary garlands during their exams!

This perennial evergreen plant has needle-like leaves and small purple, white or blue flowers. Apart from being used as a fragrant essential oil, it is also frequently burnt as an incense and used in cleaning and beauty products. Extracts from its flowers and leaves are also used to treat a variety of disorders, since it contains antibacterial and antioxidant rosmarinic acid. Its oil extracts also contain anti-inflammatory, anti-fungal, and antiseptic properties. Rosemary contains a significant amounts of Vitamin A, which is mostly renowned for providing vision protection, healthy skin and mucus membranes, as well as containing Vitamin C, which synthesizes collagen, the protein required for optimal blood vessels, organs, skin, and bones. It also contains manganese, iron, potassium, fibre and copper, among other beneficial properties.

It is worthwhile to note that when dried, rosemary is more concentrated. Fresh rosemary on the other hand, can be used to make flavored olive oil, as well as for a number of tasty recipes. A good idea would be to mix fresh rosemary with softened butter or Greek yoghurt to create a delicious sandwich spread. Some well-known traditional Maltese recipes which use rosemary as one of the main ingredients include rabbit in gravy with rosemary and bay leaves, lamb stew, lamb rack with rosemary sauce, and poultry marinated in rosemary and olive oil. Another succulent dish consists of fresh lampuki, or any other kind of fish, baked after being marinated in lemon juice and rosemary.

Rosemary, both fresh and dried, can be bought from any farmer, spice shop, or apothecary in Malta and Gozo, however if you prefer to grow your own, rosemary plant care is pretty easy. It is better to start the new plant off from another plant’s cutting, rather than the seeds. Rosemary needs well-drained, sandy soil and at least six to eight daily hours of sunlight. Rosemary plants prefer to be dry, so be careful not to water them too much.

This article was written by me and originally published on http://livinginmalta.com/miscellaneuos/maltese-herbs-rosemary/

Maltese Traditions – Il-Quccija

Malta is a small island, and yet its multi-cultural history cannot be denied, since throughout the years it was conquered and influenced by so many civilizations. The Normans, the Phoenicians, the Romans, the Turks, the Aragonese (Spanish), the French, and the English, all left their footprints in Maltese culture and traditions, and this mix makes up the unique Maltese habits and customs we know at present.

Il-Quċċija, which could be roughly translated as ‘the choosing’ or ‘the choice’ is one of the ancient old traditions dating back to the 18th century, which is still predominantly popular today. A year after a baby is born, its parents organize a party and invite all the family members and close friends for the gathering. After having eaten traditional Maltese party food, drunk a drink or two and chatted to their heart’s content, the parents prepare a table, basket, or section of the room for the Quċċija. The aim of the Quċċija is to determine or try to prophesy which profession or career the child would have later on in life, depending on which object he or she would pick up from all those offered in the pile.

This entails collecting and setting out many different items, all reflecting or relating to a particular profession, career or aspect of life. For example, a calculator denotes that the child will become a mathematician, a rosary that he would become a priest, a pen that he would be a writer and a book that he would be learned and wise.

(photo: Clare Galea-Warrington – https://cgwarr.wordpress.com)

In the past, different items would be set forth for the child to pick up, depending on his or her gender. If the child was a girl, most often the parents prepared a dish or table containing a pair of scissors, meaning that the girl would become a seamstress, cooking items, a ribbon, which if picked, would mean that the girl would be a beauty, corn which denoted fertility, or an egg which used to signify that the girl would have a big and prosperous home. If the child was a boy, the items would reflect totally different professions. A stethoscope would definitely be one of the items, in the hope that the boy would grow up to be a doctor, if he grabbed an inkstand it would mean that he was going to sit for the bar and become either a lawyer or a magistrate, while if he touched a geometry instrument it would mean that he would become an architect or engineer.

Today, the tradition has changed to reflect the society we are currently living in. Careers and professions are no longer subject to one’s gender, therefore usually the same items are offered to the child at the ceremony, be they male or female. The items themselves too have evolved, in reflection of today’s technological aspect. A baby might therefore grab a computer mouse, pointing at a career in I.T, or a credit card, pointing either towards a banking career or at the promise of future wealth.

(photo: Clare Galea-Warrington – https://cgwarr.wordpress.com)

In the end, there is really no strict list of items which must be presented, and parents tend to let the baby crawl around everyday things which are to be normally found around the household. The object the child touches first, tradition holds, will be a dominant aspect in his or her life.

This small ceremony, apart from being held in the Maltese islands, is also believed to be something of a custom in some remote parts of Sicily, Italy, and Greece.

This article was published on LivingInMalta.com – to read the whole article please go here

Mini-Break in Sicily – Day 3

Our third day in Sicily was mostly spent in and around Syracuse, which is a must-see if one visits this part of the island. Not because of any major city-attractions, or night clubs, or even markets, though I am sure there are many of these – however I wanted to visit Syracuse in order to experience its great cultural and historical wealth.

Our first destination was the Archaeological Park of the Neapolis. This area is filled with a number of monuments belonging to different historical time-periods, like the amazing Greek theater, built originally in the 5th century BC. 

To the east of the theater there is the so-called ‘Latomia del Paradiso’ – (The Paradise Quarry) which used to really be a quarry, however today is an evergreen park filled with lush Mediterranean vegetation and beautiful natural rock formations. The most famous of these is surely the Ear of Dionysus; an impressive cave so called due to its shape as well as the great acoustics. 

Next up in the park was the Roman theater, which though over-grown with vegetation, is still something to see. After exploring the park, we went to the eerie and gothic Catacombs of San Giovanni, and after that the historical center of Ortygia, as well as the Duomo of Syracuse.

Now I must be honest here – after I started writing this blog post, it somehow transformed into a full-fledged article, which I decided to polish and send to one of my editors for publication into a local Maltese newspaper. This is why I will not be putting on the rest of the article itself here, nor any more details about the places I visited. Once the article is published, I will add the link to the newspaper’s website itself 😀