Rosemary
rosmarinus officinalis
Approx. 60 seeds 

Rosemary is a widely known herb that is commonly used for remembrance. The herb is rich in essential oils which give off a powerful and energizing aroma when exposed to sunlight or crushed. Rosemary belongs to the labiatae family and is related to other herbs like mint, lemon balm, and thyme. The bluey-mauve flowers run along the length of the stems and have a long flowering period. This herb is native to the Mediterranean and thrives in full sun and well-drained soil, making it highly tolerant to cold weather. However, it is important to note that after several years, the plants may become large and woody, and will require replacement.

Rosemary is a robust herb and does not suffer from much in the way of pests or diseases.

Sow seeds at a temperature of 21 degrees C in trays of good organic compost. Germination can be slow and erratic. When the seedlings are a few cm tall pot the up into free draining compost in 8 cm pots. Grow on until they are about 8 cm tall and then plant them out at a distance of 60-90 cm between plants. It will also grow happily in a large container.

Rosemary aids digestion and is often used to accompany rich meats. It makes a great herb butter or add it to roasted vegetables. Use rosemary to flavour onion, courgettes, aubergine and peppers in mixed roast vegetable. We love it, accompanied by handfuls of  parsley and oregano slow cooked in a dish of roasted potatoes with tomatoes and red wine. Use Rosemary sprigs whole in cooking and remove before serving or strip the leaves from the stems and chop them finely. The larger stalks, stripped of leaves make excellent BBQ skewers.