Rosemary

Mediterranean native. Attractive evergreen shrub with grey-green pinnate leaves. Classic herb has a spicy flavor used extensively to season meats and vegetables. Great for pots.

• Conventional
• Perennial in zones 8-10
• Grown as an annual in cool climates
• Plants can reach up to 5 feet tall
• Tolerant of drought and low water

This variety works for:

• Fresh eating
• Dried leaves

Rosemary is used in many different meals and pairs with stews, meats, cheese, breads, dried fruit, poultry, and root vegetables.

You can strip the leaves off of the bottom of rosemary spears and use them as skewers when grilling or add fresh sprigs to the grill to infuse meats and vegetables with flavor. It can also be used to infuse olive oil for later use or dried.

Instructions - Sow seeds indoors 1/4" beneath surface of soil. Seeds need to be kept above 70°F for germination. Plant out after danger of frost has passed in late spring. Prefers sandy, somewhat poor, well-drained soil.

• Start Indoors: 8-10 weeks before last frost
• Germination: 14-21 Days
• Plant Outdoors: 12-24” Apart
• Light: Full Sun