A native of the Mediterranean region rosemary is a hardy, woody perennial herb with highly fragrant evergreen, needle like foliage and white, pink, purple, or blue flowers. It thrives in a warm, very sunny position in well-drained soil that's neutral to slightly alkaline. Once established rosemary can be harvested all year round. It's a basic cooking ingredient in any kitchen either fresh or dried. The leaves are commonly sprinkled on roast potatoes, meat or brushed on barbequed food making them extra tasty. Freshly picked sprigs of rosemary can also be used to flavour vinegars, oils, infused in tea and may even be added to warm baths with lavender. Rosemary can be grown as a border or hedging plant – it’s ideal for garden beds or in large containers where their flowers attract pollinating bees.
Contains average 75 seeds.
|Light Requirements — Full sun|
|Soil Requirements — Well drained soil|
Sow in seed trays or punnets. Sow seeds 5 mm (¼in) deep. Cover lightly with fine soil. Firm gently and keep moist. Seedlings will appear in 21 to 28 days. Transplant to permanent position in full sun when large enough to handle, spacing plants 60cm (2ft) apart. Pick leaves and the tender shoots all year as required.
Keep soil moist.