What Rosemary Looks Like
Common Rosemary grows in shrubby clumps of branching stems with, needlelike, green leaves. Sometimes described as a woody shrub originates from the chalky hills of southern France. Pale blue flowers bloom along the stems, usually, starting in late winter through early spring, depending on temperatures and rainfall.
Drought Tolerant
The Rosemary, once well rooted (normally, the second year) are drought tolerant and, actually, doesn’t like to be over watered. In southern climates, Rosemary is grown as an ornamental in the landscape where it can reach 5 to 6 feet tall and, approximately, the same width.
Soil And Location
A light, sandy, rather dry soil is preferred by Rosemary and plants should be in a sunny to partially shaded locations with plenty of space.
Hardiness
Rosemary is hardy in hardiness zones 8 through 10. In more northern climates, Rosemary can be grown in pots, even indoors with plenty of light, or has an annual.
Planting and Propagating
Rosemary can be grown from seed, buy plants is, generally, easier. I, usually, grow my own by rerooting stews and, then, pruning the stem and carefully transplanting them. I have even had friends and family take home transplants for their gardens.
Harvesting
Cut fresh sprigs as need and stip off leaves. leaves can be dried for later use, but fresh is usually better for most culinary purposes.
Culinary Uses
Rosemary has many culinary uses including;
Meats
- Lamb Roast
- Lamb Stew
- Beef Pot Roast
- Lamb Shish Kebab
- liver Loaf
Eggs
- Omelet
- Scrambled
- Souffle
- Shirred
Breads
- Muffins
- loaf
- Focaccia
Poultry
- Chicken
- Turkey
- Bread Stuffing
- Cornish Hen
Salads
- Chicken Salad
- Turkey Salad
- Seafood Salad
- Lamb Salad
- French Dressing
Soups
- Chicken Soup & Broth
- Turkey Soup & Broth
- Lamb Broth
- Tomato Soup
- Fish Chowder
Vegetables
- Potatoes
- Cauliflower
- Turnips
- Rutabaga
Seafood
- Fish
- Scallops
- Croquettes
- Tuna Loaf
- Stuffing
Sauces
- Lamb Gravy
- Cream Sauce for Chicken, seafood, or lamb
- Butter sauce
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