Rosemary is a very hardy medicinal and culinary herb from the Mediterranean area and is well suited to a dry, sunny spot in the garden.
How to Grow Rosemary:
Soil: Well drained, average soil. Doesn't require fertilising.
Position: sunny and not crowded by other plants. Rosemary can be grown in a pot, provided that it is not over watered.
Height: 1 to 1.5 metres. Pinching out the top of each branch allows it to grow more new leaves and form a compact shape.
Plant: From Spring to Autumn.
Pests and Disease: Rosemary is very hardy and healthy as long as it is in the sun.
Pick: New growth all year round for use in cooking. It is best to pick regularly and keep the plant compact and to encourage tender new growth. Unmanaged, a rosemary bush will become very woody.
Care: prune rosemary back in spring to stop it from becoming woody. Rosemary will grow for many years, possibly 10 or 20 years. If you need to cut back hard, then the pruning can be used on a fire or BBQ for a fantastic rosemary smoky fragrance.
Rosemary likes the company of other Mediterranean herbs such as sage and thyme.
Regularly consuming rosemary is helpful for your digestive system, improving liver functioning and blood circulation.
It is known historically as 'Rosemary for rememberance,' as it improves memory and alertness.
Rosemary is also used for relieving headaches and migraine and can act as a mild anti-depressant.
Cooking with Rosemary:
Rosemary is an important culinary herb with a warm, pine-like fragrance. It is very versatile and complements many foods.
Rosemary is a classic partner for lamb and goat's cheese, but it is also an excellent match with pumpkin, garlic, lemon, mushroom, white beans, fish, onion, orange, pork and potatoes.
Stud a leg of lamb with garlic and sprigs of rosemary before roasting. The flavour will infuse into the meat during cooking.
Add a few large sprigs of rosemary to a tray of vegetables before roasting them in the oven.