An attractive, ornamental evergreen herb that forms a small shrub. Has needle-like leaves that adapts well to container plantings. Use fresh or dried on poultry, meats and seafood. Pungent. Flavorful. Aromatic. An herb with a personality. Give winter protection in cold areas. Rosemary is often grown as a companion plant for cabbage, beans, carrots and sage.
Height 2 feet.
Rosemary (1/4 gram, approx. 175 seeds) *
PRICE: $3 per quarter-gram
*Seeds sold by weight. All seed counts are approximate.
Since rosemary can be temperamental during the germination phase of its life-cycle, sow heavily. But once established in your garden, rosemary can last for decades.
Care & Harvesting
Choose a sheltered location with well-drained soil and lots of sun. Keep its size in check. Rosemary tolerates clipping well. In hot weather give it a good hosing down. It will happily remain in the same spot for up to 30 years in warm climates. In colder climates with freezing temperatures, it is best grown in pots so it can winter indoors.
Harvesting may begin in approximately 80-100 days from stem tips, or between 120-180 days for bunches. Individual leaves may be harvested once plants have become established. For best flavor, harvest before flowers open. Harvest only what you intend to use. Dried rosemary is far less flavorful than fresh.
Use in Cooking
Rosemary and lamb have a long-established history as a perfect pairing. Make slits in lamb for roasting then tuck in fresh sprigs. Place larger sprigs over chops for grilling. Use chopped leaves sparingly in soups and stews or with fish & rice dishes. No bouquets garnis is complete without this herb. Potatoes sprinkled with freshly chopped rosemary then oven-roasted is always a favorite.
To dry, hang small bunches of stems in a moisture-free location away from direct sunlight.