Rosemary

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[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