One of the most popular culinary herbs, Rosemary has an evergreen shrubby habit. It prefers full sun and well drained soil and has a slow and erratic germination. It can grow to a height of 100cm.

Rosemary is the perfect partner for lamb, veal, or chicken and makes roast potatoes even more delicious. It can also be added to olive oil and left to create the most delicious salad dressing.

Rosemary is also said to strengthen memory and is beneficial as a hair rinse and skin tonic.

Hardy Perennial

Height: 1m or more, Spread: 80cm

Pack size: 100 Seeds

Additional Details

When to Sow

March to May. Can be harvested all year round.

Sow Inside

For reliable results in a seed tray of soil-less compost. cover with compost and glass and maintain a temperature of at least 20°C.

What to do Next

When large enough prick out into a 5cm pot, gradually harden off and plant out any time from May to September. The ideal time to plant out rosemary is April. Prefers light, well drained soil in full sun.  Rosemary prefers a slightly limey soil (the opposite of acid) because this results in smaller plants with more fragrant leaves.  It will stand severe frosts if conditions are not windy and wet as well. Rosemary does not like to have its roots disturbed so leave as much of the root ball undisturbed as possible. Water well if the conditions are at all dry.

Harvest

Cut off portions of branches and dry in an airing cupboard. When brittle the leaves may be rubbed off into a container. The leaves can be harvested any time.  Harvest no more than you can use fresh, as they loose most of their flavor when dried.

Uses

Rosemary and lamb go well together.  Use the dried leaves as potpourri and in sachets to scent clothes and linen and deter moths.

Handy Tip

Rosemary helps to deter cabbage moths, bean beetles and carrot flies, so is useful grown as a companion plant for cabbage, beans carrots and sage.

Tasty Recipe for Rosemary & Orange Vinaigrette

Ingredients: 1/4 cup mild olive oil, 2 tablespoons chicken stock, 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1/4 cup orange juice concentrate, 2 cloves garlic, 1/2 teaspoon paprika, 1 tablespoon minced fresh rosemary leaves

Whisk all the ingredients together in a small bowl, add salt and pepper to taste and set aside. Cover and refrigerate until needed.