[scientific name]
History |
Growing |
| Storing harvested [name]:Seed Saving: |
Maintenance |
| Feeding: |
Fun Facts |
Problems and Pests |
Uses |
Rosemary officinalis
Mediterranean native
Hardy
drought tolerant
perennial
can last for 25 years
Tolerant of a wide range of conditions. Prefers light, well drained soil.
sunny spot
tolerant of wind and salt
evergreen
use fresh or dried
goes well with roast meats, particularly lamb
enhances vegetables – potatoes pumpkins eggplants cabbage cauliflower and tomatoes.
throw sprigs of rosemary on the barbecue permate food witha subtle flavour.
use sems as skewers for meat or v egetables
comes in two forms – upright and trailing.
can withstand most frosts
good circulation is necessary
Taking cuttings
slow growing so will require patience.
semi ripe cuttings in mid to late summer
10-15cm cutting from the soft new growth
remove leaves from lower third of cutting and dip in rooting hormone
place in cutting mix. place in a warm spot in indirect sunlight
once rooted transplant into another pot pinching off the tip to encourage branches to develop
Grows to 1-2m high
Native tot he Mediterranean
Contains vitamins A and C, high in Calcium, has iron, magnessium, potassium, phosphorus, sodium, zinc. High in antioxidents
Easily grown from seed, layering, or from a young stem cutting with a heel
Prefers a sunny position with light limey or stoney soil
It is said that where rosemary grows tall the woman of the house is the boss
use as a teas to increase memory. Also good for mild digestive upsets
Rosemary skewers (great on barby)
choose sturdy stems and remove lower leaves
skewer meat on the stems and cook
