How to Grow and Harvest Rosemary

For an aromatic and ornamental herb that is both useful and delicious, consider adding rosemary to your herb garden. A perennial herb, it requires very little care and is easily preserved for winter use.

Rosemary is a woody shrub originating from the hills of southern France, and it can grow to more than five feet tall. Because of this, it is very useful if grown in rows to divide vegetables or as a backdrop for shorter plants. It has a great evergreen-like texture and beautiful purple flowers, so is just as decorative in a pot by itself. Many people plant it along walkways, since lightly brushing against it releases its fragrant aroma.

Rosemary likes a light, sandy soil. It needs plenty of lime, so till some into your soil before planting. Sow the seeds six inches apart in shallow drills after danger of frost has passed in the spring. When the seedlings are a few inches high, transplant them into a holding bed, leaving six inches between plants. When they are well established, plant out three feet apart in your herb garden.

Seeds do not always germinate, so if you want to ensure more for next year, take cuttings before or after the plant flowers. The cuttings should be six inches long. Remove the lower leaves and bury two thirds of the cutting's length in sandy soil in a shady place. By autumn, the plants should be ready to transplant in their permanent spot.

It is important to protect your plants during their first winter. Cut them back to half their length in late summer so that the new shoots can harden off before the onset of cold weather. Then mulch with leaves and cover securely with burlap.

To harvest, pick sprigs in small quantities throughout the summer to use fresh when grilling. You can use all parts of the plant, including the flowers, leaves, and stalks for flavoring food. If you wish to preserve your rosemary for winter use, cut sprigs about six inches long. Using cotton string, tie a bundle of about sprigs together. Hang the bunches in a dark, airy place four about a month. For a faster method, dry your rosemary sprigs in a dehydrator. Store the sprigs---or pick off the leaves--in an airtight jar or pack into freezer bags and freeze.

Rosemary is most often used to add flavor to rich meats, but exercise some restraint since the flavor can be overpowering. The smell is wonderful, and the flavor of rosemary with winter lamb or pork will make all your efforts worth while!