Rosemary

Rosemary (Rosmarinus officinalis) is a woody perennial herb native to the Mediterranean. Like many herbs, it is native to the mint family Lamiaceae. This aromatic herb with its distinctive resinous flavor has evergreen, needle-like leaves between 1 and 1.5 inches in length and is used in cooking as well as a decorative feature in gardens. Rosemary flowers at various times in a growing season, depending on the climate, with small blossoms of either white, dark blue, purple or pink.

Rosemary can either be upright or trailing, with the upright variety reaching five feet in height or higher. It can withstand long periods of drought. According to mythology, the Virgin Mary was said to have spread her cloak over a rosemary bush with white flowers, and blossoms turned blue. The bush became known as “The Rose of Mary.”

How to Plant
Plant seedlings in the spring or fall in rich, well draining soil the is slightly acidic, between 6.0 and 7.0 pH. Mulching is recommended to maintain moisture. Space seedlings 2 to 3 feet apart. Rosemary thrives in full sun and is generally believed to be pest resistant.

Rosemary is somewhat frost tender ― most varieties suffer damage when temperatures dip below the teens, so be sure to cover it if weather threatens a frost.

Rosemary is susceptible to root rot, usually a consequence of poor drainage, often exacerbated by over-watering.

Fertilizing
Mix in a balanced fertilizer, 3-1-1 when planting in the spring. Refresh again in the fall.

Harvesting
Cut lengths of a woody branch to use rosemary leaves (needles) immediately, or hang in a warm dry place to dry for later use. Place leaves in an airtight glass jar for use over winter.

Recommendations for Use

• The upright “Blue Tuscan” rosemary is the favorite of chefs for cooking, since its broader leaves contain more aromatic oil.
• Rosemary is often used to enhance poultry, lamb, breads and blends well with other herbs. Rosemary is often used to flavor olive oil.

Recipes: Tuscan Lemon and Rosemary Marinated Chicken, Olives Al Forno (Roasted Olives with Herbs), Boneless Roasted Leg of Lamb