Rosemary

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.

Location
Choose a sunny, sheltered spot in a shrub boarder, herb garden or iin a container close to a south-facing wall.

Sowing
Rosemary can be sown indoors from late March to early May, but it is much easier to buy a pot-grown plant or take a cutting from an established plant, and root it in late May to early June.

Transplanting
Transplant rosemary plants in spring. Leave 45cm (18in) between plants (one plant should provide plenty for use in a household).
 * From seed-grown or bought plant

Cut a branch of rosemary from an existing established bush about 5-7½cm (2-3in), although almost any sized cutting should root. Remove the leaves from the bottom 2½cm (1in) and, if available, dip in rooting hormone. Stand, cut side down, into a container of standard potting compost, water from below and put in a propagator or cover with a clear plastic bag. A temperature of 15-20°C (60-70°F) is needed for the cuttings to root.
 * From cutting

Harvesting
You can harvest rosemary all year round, but ideally on hot sunny days. Both it's needle-like leaves and blue flowers can be used in the kitchen.

Regular picking and pruning should keep the bush to about 60cm (2ft) tall.