Rosemary is a fragrant and flavorful herb widely used in culinary and medicinal applications. It has a distinct pine-like aroma and a slightly woody, peppery flavor. Rosemary is commonly used to season roasted meats, poultry, potatoes, and vegetables, adding a savory and aromatic touch to dishes. It can be used fresh or dried, with the dried form being more potent. In addition to its culinary uses, rosemary is also valued for its potential health benefits, such as improving digestion and boosting cognitive function.
Rosemary thrives alongside carrots, beans, sage, lavender, and thyme
Pest
Aphids, leafhoppers, spider mites, thrips, and whitefiles
Watering
Rosemary prefers well-drained soil and benefits from slightly drier conditions. Allow the top inch of soil to dry out before watering. When watering, provide a thorough soaking, allowing excess water to drain away. Avoid overwatering, as rosemary is susceptible to root rot in consistently wet soil. In periods of low rainfall or high temperatures, monitor soil moisture closely to meet the plant's water needs.
Harvesting
To harvest rosemary, snip or cut stems using scissors or pruning shears. Trim the stems just above a set of leaves, and avoid cutting into woody parts of the plant. Harvest rosemary in the morning for the best flavor. Prune regularly to encourage bushier growth, and remember not to take more than one-third of the plant at once to maintain its health.
Culinary/ Uses
Fresh or dried rosemary can be used in various culinary applications.
