Raw / fresh
Use small amounts fresh in dressings, marinades, herb butters, teas, and finishing salts.
Herbs
Rosemary growing guide
Evergreen woody shrub with aromatic needle-like leaves. Drought tolerant and very long lived — plants can survive 20+ years. Mediterranean origin — thrives in poor, well-drained soil.
14-21 daysGermination
85-95 daysHarvest
90 cmSpacing
0.3 cmSow depth
FullSun
HardyFrost
1 cm/weekWater
6-7pH
Planting calendar by climate
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| Climate | Sow | Transplant / Plant | Harvest |
|---|---|---|---|
| Tropical | Jan - Dec | Jan - Dec | Jan - Dec |
| Subtropical | Jan - Dec | Jan - Dec | Jan - Dec |
| Mediterranean | Feb - Oct | Feb - Oct | Jan - Dec |
| Temperate | Mar - Sep | Mar - Sep | Jan - Dec |
| Cool | Mar - Aug | Mar - Aug | Jan - Dec |
| Arid | Mar - Oct | Mar - Oct | Jan - Dec |
Cooking and eating ideas
A quick garden-to-table guide for using Rosemary after harvest.
Cooked
Add earlier to roasts, soups, stews, sauces, breads, beans, and grilled vegetables.
Store / preserve
Dry sprigs, freeze chopped leaves, make herb salt, vinegar, oil, or tea blends.
Try: Roast herb mix, Herb salt, Infused oil, Tea blend.
Good companions
Carrot, Cabbage, Beans, Sage
Avoid near
Pumpkin, Cucumber
Growing note
Harvest sprigs regularly to keep the plant bushy. Avoid overwatering.
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