Rosemary Herb

Rosemary's scientific name "Rosmarinus" means "dew of the sea". Many countries and regions claim it as their native and there are more traditions and uses connected to this plant than probably any other.

Upright growing, shrub-like varieties of "Rosmarinus officinalis" can grow up to 6 feet tall and have white, mauve, pink or even deep blue colored blooms.

Some prostrate varieties are suitable for bonsai while others make a great ground cover or low hedge. The ones with trailing habit are great for hanging baskets and containers.

They all come in different leaf texture and size, as well as with different colors of blooms.

Some varieties are more cold-hardy than others but in general, the ones with gray needles and growing upright are more tolerant to cold.

Photo "Flowering Rosemary" - courtesy of geishaboy500

A real treat for rosemary seems to be an eggshell cocktail.

Soak broken eggshells in water for a couple of days and water your rosemary with this cocktail every now and then.

Alternative is adding some lime to the soil in which rosemary is growing.

An ideal spot to plant rosemary is next to the south-facing wall, sheltered from cold winter winds. Well prepared bed should have real good drainage and alkaline soil.

Water frequently but lightly (never let rosemary wilt from thirst).

Full sun is the best but rosemary can also tolerate high shade (shade from tall trees).

Heavy mulch will protect rosemary's shallow, hair-like roots from extreme summer heat as well as from freezing in low winter temperatures.

If winter cold damages one section of your rosemary plant, simply prune the dead part in early spring.

Photo "Breakfast and Rosemary"courtesy of Janick %u2022 Nea - Jewelry and Wall Wear

How to grow rosemary herb

Plant rosemary in a sunny spot somewhere around your home. It will also grow in a pot. Rosemary plants prefer fertile, well drained, light soil.

Different kinds of rosemary are hardy in different zones. If you're not sure, bring it in the house before first fall frost. In case you have several plants, leave one or two established plants outside and see if they survive.

This perennial is easy to grow in full sun and well drained, light soil. Three ways to propagate rosemary are: from seeds, from cuttings and by layering.

1. From seeds: germination of the rosemary seeds is extremely slow and so is the growing of the tiny seedlings. That's why this is the least favorite of the three choices. Although, if you have patience and want to try and grow your own seedlings or test different species of Rosmarinus, go ahead and give it a try. Just make sure you follow the instructions on the package.

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.

Photo "Fiori di rosmarino (Rosemary flowers)" and comment above - courtesy of Luigi FDV

2. From stem cuttings: cut the soft wood at the tip of the branch (2 to 6 inches long). Remember that shorter cuttings mean more compact plants. There are two more basic rules that should not be ignored: use a clean, sharp knife to cut and the mildest strength hormone rooting powder for softwood cuttings (if any). The material for rooting should be sterile (perlite, washed sand, powdered styrofoam, vermiculite, or a mixture of any of those in equal proportions). Do not pack the material tightly around the stems to prevent damaging during removal of the rooted cuttings. Before planting the cuttings, strip at least half of the leaves from the stem. Insert into a rooting material about half stem deep, angled at about 45 degrees.

i made this little herb garden (hand painted pots) the other day so i can always have them at arm's reach to cook with. its rosemary, thyme, parsley, and im growing the dill.

Photo "herb garden" and comment above - courtesy of kzeromancer

3. Simple layering: is the simplest way of propagation with rosemary. It almost never fails. Simply choose the branch that will bend easily to touch the ground. Dig a small hole and press the branch in it. Fill the depression with soil and firm well. To keep the branch in place and preventing the new roots from being lifted out of the ground put the rock or a brick over the buried branch spot. Water well. Six to eight weeks later your new plant should have enough roots for the attachment to the parent plant to be cut. Young rosemary is now ready to be transplanted to a new spot.

In a warm, sunny climate your rosemary will grow fast and year round. You will have plenty for flavor in the kitchen as well as to put it in the vase and have that naturally fresh and clean smell in your home.

With more winter on the way (snow tomorrow) I had to put the chilli growing on hold. However, Hannah bought a big tub of Rosemary for £2 so I spent the morning taking cuttings for a cloning experiment. Top left is the Rosemary in rooting hormone. Bottom left is the aeroponic unit which creates a mist of water/nutrients. Right are the cuttings which are held in place by a sponge, and suspended over the mist. I shall do another photo once the roots get going.

Photo and comment above - courtesy of julian

Here's an easy (and good looking!) planting rosemary with other herbs idea:

1. Plant an upright rosemary in the center of big container (or in the back in bed)
2. Encircle rosemary plant with chives, English thyme and Spanish oregano

If you have a big garden/yard, you have an advantage of creating an all-rosemary patch/bed/border. For a patch, you can use different species of prostrate (ground covering) varieties and in the border you could use upright or prostrate - or even both!

Photo "a honeybee and a rosemary" - courtesy of yui.kubo

Upright rosemary, planted in a pot in front of the sunny wall looks striking (and the reflected heat won't bother rosemary plant).

Upright rosemary makes a nice accent in any herbal garden.

on the slopes of the Els Ports the rosemary bushes are now blooming- the bees are going crazy!

Photo "wild rosemary" and comment above - courtesy of Marlis1-

In warmer climates creeping rosemary can become a wonderful groundcover or foundation plant. It absolutely thrives in our growing Zone 9.

Prostrate rosemary, creeping along a stone wall is one of my favorite sights.

Photo "Apricot sauce with rosemary" - courtesy of Mitsooko

Creeping rosemary looks great in hanging baskets. Just make sure the drainage is good.

"Rosemary, that's for remembrance." (Shakespeare)

I'm sure most people agree with the quote above since there is a lot of character in rosemary's scent and taste.

Photo "There's rosemary, that's for remembrance" - courtesy of Isabella Perry

When in need of refreshment...

...make a strong tea from the rosemary leaves, let it cool and then add to your bath water.

Rosemary's volatile oil makes your blood flowing under the skin - it's very stimulating!

And while you're at it, don't forget to breathe deep and enjoy the pine-like fragrance as well...

I was delighted to catch this little visitor to the Rosemary this morning. I know ... yet another bee shot. Sorry, I just find them fascinating :)

Photo "Morning Visit ..." and comment above - courtesy of waferkitty

Rosemary herb medicinal uses

Some sources mention the traditional use of rosemary essential oil as a cure for stomachaches and to stimulate the blood circulation.

Other historical natural healing uses of rosemary: eyestrain, for shiny dark hair, headache, as cellulite eliminator, as pain relief.

Rosemary twigs...

... look great in vases and they make the inside of your home smell fresh. Every rosemary bush can be pruned to a desired shape so once you have an established plant, there will be plenty of twigs to harvest.

Additional attribute of rosemary's aroma is that it keeps the rodents away!

Photo "Red Currants with Rosemary, Figs, and Peppercorns" - courtesy of teenytinyturkey

To use rosemary in your food:

* Cut soft, young branches
* Remove the needles (needle-like leaves) from woody stems
* Blend with the liquid (from your recipe) until smooth or
* Cut the leaves with scissors or sharp knife as finely as you can.

Since rosemary strongly announces its presence, follow the recipe - or use sparingly.

This is one of the easiest breads I have made, and also one of the most delicious. It is mixed with a spatula for less than a minute, rises for 1.5 hours, and then bakes for 10 minutes. It is essentially a pizza dough that is shaped thicker so that it forms a bread. The focaccia is topped with fresh rosemary, chopped garlic, and fleur de sel.

Photo "Rosemary and Garlic Focaccia" and comment above - courtesy of musicpb

A fresh sprig of rosemary makes a nice decoration with many foods, especially fish. Just don't try to put it in your mouth and chew on it.

I love pasta, that's no secret. I go all melty for real pasta, for the most basic sauce, for a traditional recipe. Creamy carbonara makes me cringe but this simple recipe for Spaghetti With Rosemary fills me with joy. Spotted on the fantastic seriouseats.com and taken from The Silver Spoon, that monumental tome to Italian food which I have not cooked out of as much as I'd have liked, but it makes me happier knowing that it's just there.

It concentrates on just a little tomato and rosemary. Sure, you could add a few slivers of prosciutto, toss in a handful of spinach, crumble over pretty white feta, but it's not necessary. There's beauty in simplicity. It's a dish like this that transports me to Italy. And there's a genius step that may go unnoticed - the addition of a flour slurry that not as much thickens the beautifully-reduced sauce, but coats the sauce to the spaghetti threads instead of puddling at the bottom of the plate. It's a dish that compliments Mario Batali's luscious description on how to sauce pasta.

Spaghetti with Rosemary, serves 4, adapted from seriouseats.com, originally from The Silver Spoon

Ingredients
2 Ts olive oil
2 Ts fresh rosemary leaves, minced
1 garlic clove, chopped
1/2 red chili, chopped
1 tin chopped tomatoes
1 Ts flour
1 Ts milk
1 Ts water

Heat the oil in a frypan. Toss in the rosemary, garlic, and chili. Cook until fragrant, about two minutes, then add the chopped tomatoes. Bring to a boil, then reduce to a simmer, and cook for 30 minutes. In a bowl whisk together the flour, water and milk. When done simmering, season the tomato sauce with salt, and then pour in the flour slurry. Stir through and then cook for 5 minutes. Toss cooked spaghetti in with the rosemary sauce and stir to coat. If preferred, serve with parmesan.

Photo "Spaghetti With Rosemary", comment and recipe above - courtesy of Initiales JB

Photo "rosemary-lemon white bean dip" - courtesy of joey armstrong

Recipe of the Day: Rosemary-Lemon White Bean Dip
By Mark Bittman

The secret to this puree, which Lidia Bastianich taught me about 10 years ago, is grated lemon zest, which transforms it. And though its most obvious use is as a dip, it can also form the basis of a wonderful sandwich. Or serve it at the center of a plate of lightly and simply cooked vegetables.

Yield 2 cups
Time 10 minutes using precooked or canned beans

Ingredients

* 2 cups cooked white beans, like cannelini, drained but moist
* 1 to 3 cloves garlic, peeled
* Salt and freshly ground black pepper to taste
* 1/4 cup plus 1 tablespoon extra virgin olive oil
* 2 teaspoons minced fresh rosemary
* Grated rind of 2 lemons

Method

* 1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
* 2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.

Source: The New York Times

If You like to eat squash, here's a little twist on how to prepare it.

This idea came to me one day when I came down to the kitchen to make something for lunch. For the last few weeks the vegetable drawer of the refrigerator was bursting with squash so I fried some chopped onions on olive oil as usual. When onions turn golden brown, I add sliced squash and some salt. Except that this time I also added a sprig of fresh rosemary herb. The taste was absolutely superb!

In case you don't have fresh rosemary, sprinkle any other fresh and chopped herb on top of served squash. Good looking and delicious!!

I don't know what it is about Squash, but I always want to draw people on them...

"...Though considered a vegetable in cooking, botanically speaking, squash is a fruit and not a vegetable..."

Photo "Squash" and comment above - courtesy of blondesage