As you know, fresh herbs are a great way to add extra flavor, color and aroma to your cooking. But one huge downside is that fresh herbs don’t last very long. If you are only cooking a few times a week, then chances are most of your herbs are probably going to go bad...
With a dreamy aroma and delightful flavor, this Mediterranean herb pairs well with bread and olive oil, soups, pasta and stews. Easy to grow in or outside, preferring dryer conditions and plenty of sun.
In stock (can be backordered)
Comes back every year (perennial)
|Hydro / Soil|
Not recommended for hydroponics. Grows best in soil.
|Container / Indoors|
Plant 1 site in an 8" (1 gal) container. In larger containers, space sites 8" apart. For each site press 10 seeds into the surface.
|Outdoor / Inground|
Plant 1 site per square foot. For each site, press 10 seeds into the surface. Thin to one plant per site once seedlings are ~1in tall.
Can grow between 18 to 60 inches, and requires 8 to 24 inches of spacing between plants.
|Taste & Nutritional Value|
sharp, earthy flavor. Rosemary contains high amounts of Calcium, Copper and Iron.
Rosemary has been grown for thousands of years, dating back to the Greeks and Romans in 500 B.C. Some records show that rosemary was even used in Ancient Egypt after dried sprigs of rosemary were found in Egyptian tombs from 3,000 B.C. It was cultivated by the Spanish in the 13th century and used as a condiment on Salted Meats. Legend has it that as the Virgin Mary fled from Egypt she sheltered next to a rosemary bush and when she threw her cape onto the bush, the white flowers turned blue, thus giving the herb the name “rose of Mary”.
|Recommended for (recipes)|
Rosemary is fantastic on oven-roasted potatoes or in an herbal bouquet in any soup or stew. It is also delicious on homemade focaccia bread or in a simple syrup reduction to add to refreshing cocktails all year long.
|Seed Weight (mg)|
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