Rosemary: Growing, Cooking & Using the Herb of Remembrance

Native to the Mediterranean, rosemary (Rosmarinus officinalis) is a fragrant, shrubby perennial (annual in cold climates) with needle-like leaves and pale blue flowers. Plants live 30+ years in ideal conditions.

Growing Conditions

• Sun: Full sun best; tolerates light shade.
• Soil: Light, well-drained. Let dry between waterings—root rot kills in soggy soil.
• Humidity: Mist leaves biweekly.
• Size: 3-6 feet outdoors; prune indoor plants to stay bushy.

Slow from seed—buy plants or propagate from stem cuttings.

Indoor/Outdoor Transition

Summer outdoors benefits potted rosemary. Move inside before frost; check for pests (soap-water spray if needed). Needs 4+ hours direct sun—rotate on windowsills. Under lights: fluorescent 6 inches above, 12 hours daily.

Companion Planting & Culinary Uses

Garden allies: Deters cabbage moths, bean beetles, carrot flies near cabbage, beans, carrots, sage.

Kitchen star: Essential with lamb (simmered with olive oil, garlic, wine). Enhances poultry, veal, tomato dishes, stews, soups, vegetables, pork, rabbit, sausages, fish, shellfish. Use in custards, egg dishes, pickles, jams, baked goods, herb breads (focaccia), marinades. Add to cooking water for cauliflower, potatoes, beans, peas. Strong flavor—use sparingly. Leaves, stems, flowers all edible. Crush dried leaves before use. Stems make herb skewers.

Storage

Refrigerate few days (plastic bag or stems in water). Dry by hanging sprigs in warm, dry place; strip leaves before storing.