Rosemary is a fragrant herb in the mint family, known for its woody, pine-like flavor and aroma, making it a favorite in dishes featuring meats, potatoes, and breads. It is also an essential component of spice blends like Italian seasoning and Herbes de Provence.

Beyond its culinary applications, rosemary has a long history in traditional medicine, reputed for its anti-inflammatory, antioxidant, and antimicrobial properties. It has been used to address various ailments, including headaches and digestive issues. Rosemary is a resilient herb that’s easy to grow, making it a popular choice for home and container gardens.

Sow indoors February-May. A warm kitchen windowsill is all you need for starting these seeds. Sow 0.5cm (¼”) deep, in small pots of compost. Water well and place in a warm position. A temperature of 15-20°C (60-68°F) is ideal. Keep moist. Transplant seedlings individually to 8cm (3″) pots, when large enough to handle. Grow on in cooler, but not cold conditions. Gradually accustom plants to outside conditions (avoid frosts), before planting out, 45cm (18″) apart, June-September, into warm, well-drained soil. Harvest: Pick the fresh leaves and tender shoots, as required, throughout the year. Rosemary can also be dried and stores well. Attractive, pale blue flowers are produced from May. Cut off the flowering shoots to retain the best flavour