Rosemarinum officinalis This ornamental evergreen herb forms a small shrub that adapts well to pot culture. Two-foot plants with needle-like leaves. Use fresh or dried on poultry, meats, and seafood. Sow heavily as germination is often less than 50%. Give winter protection in cold areas.
Growing Rosemary Herb Garden Seeds
Rosemary is a tender perennial in zones 8 to 11, and is grown as an annual in cold climates. It is very successful in pots as long as it isn’t overwatered and makes a wonderful topiary. It is a terrific source of antioxidants and aids the digestive tract, circulation and the respiratory system. Rosemary is a symbol of remembrance.
Days to Maturity: Tender Perennial (Annual in cold climates)
Hardiness Zone: 8-11
Planting Depth: Surface
Plant Spacing: 2-3’
Growth Habit: Upright
Soil Preference: Well-drained, dry
Temp Preference: Warm
Light Preference: Full sun
Color: Dark green with blue/violet flowers
Flavor: Resinous, pine and slight bitterness
Sowing and Growing
Sow seeds inside 10 to12 weeks before the last frost. Press onto the soil surface or barely cover as light aids germination. Germination takes up to 21 days with low germination. Plants are ready for the garden when they have about 10 true leaves. It prefers dry conditions. In warm winter areas, rosemary is a perennial, blooming after low but not freezing temperatures.
Harvesting
Cut rosemary sprigs anytime during the season from well-established plants. Spread out harvest giving the plant time to recover. Rosemary is used fresh or dried. Cut long branches, strip off leaves and use them for kabobs. Rosemary roast chicken is a classic and it adds a lovely flavor to pork and other fatty meats. Hang small bundles and when completely dry, strip leaves and store cool and dark.