Rosemary (Rosmarinus officinalis) is a woody, perennialherb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.
Choose a sunny, sheltered spot in a shrub boarder, herb garden or iin a container close to a south-facing wall.[2]
Sowing[]
Rosemary can be sown indoors from late March to early May, but it is much easier to buy a pot-grown plant or take a cutting from an established plant, and root it in late May to early June.
Transplanting[]
From seed-grown or bought plant
Transplant rosemary plants in spring. Leave 45cm (18in) between plants (one plant should provide plenty for use in a household).
From cutting
Cut a branch of rosemary from an existing established bush about 5-7½cm (2-3in)[3][4], although almost any sized cutting should root. Remove the leaves from the bottom 2½cm (1in) and, if available, dip in rooting hormone. Stand, cut side down, into a container of standard potting compost, water from below and put in a propagator or cover with a clear plastic bag. A temperature of 15-20°C (60-70°F) is needed for the cuttings to root.[4]
Harvesting[]
You can harvest rosemary all year round[5], but ideally on hot sunny days.[6] Both it's needle-like leaves and blue flowers can be used in the kitchen.[2]
Regular picking and pruning should keep the bush to about 60cm (2ft) tall.[2]
