About Rosemary
Rosemary is one of the world's most recognisable herbs, instantly associated with the sun-drenched hills of the Mediterranean and the rich flavours of Italian cooking. Its evergreen, needle-like leaves release a wonderfully aromatic scent when brushed past, while soft mauve-blue flowers provide an early feast for bees and other pollinators.
For centuries rosemary has been valued for far more than its culinary qualities. During the Middle Ages it became a symbol of remembrance, loyalty and fidelity, appearing in weddings, religious festivals and even funerals. Its rich history has made it one of the most enduring herbs in gardens around the world.
Beautiful, fragrant and remarkably versatile, rosemary continues to earn its place in both the kitchen and the herb garden, where it is just as valued today as it was hundreds of years ago.
Uses & Benefits
Culinary
Tuck a sprig under the skin of chicken before roasting, or strip the leaves into breads, focaccia and scones for a gentle savoury warmth. A few sprigs added to slow-cooked lamb deepen the flavour beautifully, and rosemary pairs just as well with roast vegetables and potatoes. Steep it in oil or vinegar for a fragrant infusion that keeps the garden in your pantry, or simmer sprigs with lemon and sugar for a bright syrup that's lovely in drinks and desserts.
Medicinal
A warming rosemary tea has long been used to ease digestion after a heavy meal, and the herb is traditionally linked with memory and clear focus. Add sprigs to steam inhalations to soothe winter congestion, or blend them into a herbal bath for a calming, restorative soak. A cooled infusion makes a refreshing hair rinse that leaves the scalp tingling clean and revived.
Growing & Harvesting
Growing
Plant rosemary in full sun with free-draining soil and it will settle in happily. It tolerates poor, stony or sandy conditions without complaint, and once established it is reliably drought-tolerant through the driest summers. A light trim after flowering keeps it compact and encourages fresh, bushy growth. New plants are easy to raise from semi-ripe cuttings taken in summer, so a thriving patch is never far away.
Harvesting
Snip sprigs at any time of year, whenever you need them in the kitchen. Pick in the morning once the dew has dried off, when the essential oils are at their strongest. Gather stems just before flowering for the most intense flavour, and use them fresh. Hang small bunches upside down, or spread the sprigs on a drying rack in a warm, airy place until they are completely dry and crisp. Once dry, store the leaves in an airtight glass jar, or place them in paper bags inside an airtight container, as we do at The Herbal Garden. Kept away from direct light, they will retain their fragrance and flavour for many months.