Rosemary or Rosmarinus officinalis is cultivated all around the world and is one of the most common culinary herbs found in local gardens. It’s easy to grow in a sunny well drained position and adapts well to pot culture. Plants last for a reasonably long time compared to many other herbs, growing into shrubby little bushes that become woody after a period of time. They need to be replaced with young vigorous plants every 2nd or 3rd year. Light pruning helps to keep them neat and tidy. Severe pruning is not recommended as this can often be fatal. Two different types of rosemary are available at Blackwood’s – ‘Tuscan Blue’ has a vigorous upright growth habit and blue flowers whilst ‘Ginger’ has a softer appearance with smaller leaves and pale flowers. The leaves also have a spicier aroma than the aforementioned. Many other rosemary hybrids abound with some available periodically.
A few interesting snippets about rosemary
- A symbol of friendship loyalty and remembrance
- Contains volatile oil, phenolic acids and flavonoids which are antiseptic and anti-inflammatory
- Extracts are used in hair, skin care and bath products
- Fresh or dried leaves popular culinary herb for meat, sausages, stews, stuffing and even herbal tea
- The tough foliage and strong flavour should be used sparingly in food
- Flowers can used in fresh salads