Rosemary[edit]

Rosemary is an evergreen herb with a strong, pungent flavor. It is hardy in USDA hardiness zones 8-10.

Starting Plants[edit]

Rosemary can be grown from seeds, cuttings, or transplants. Sow seeds indoors 8-10 weeks before the last frost, or plant cuttings or transplants in spring.

Plant Size[edit]

Rosemary plants can grow 2-4 feet tall and wide, depending on the variety.

Harvesting[edit]

Rosemary can be harvested as needed, typically starting 3-4 months after planting. Cut stems just above a pair of leaves to encourage bushier growth. Plants will continue producing for several years.

Seed Harvesting[edit]

To harvest seeds, allow some plants to flower and develop seed heads. Cut the seed heads when they turn brown and dry, and store in a cool, dry place.

Common Varieties[edit]

Common varieties include Tuscan Blue, Arp, and Spice Island.

Uses[edit]

Rosemary is used in Mediterranean cuisine, as a flavoring for meats, vegetables, and breads. It is also used in aromatherapy and has medicinal properties.