Rosemary

Rosemary — 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. Forms range from upright to trailing; the upright forms can reach 1.5 m tall, rarely 2 m. The leaves are evergreen, 2-4 cm long and 2-5 mm broad, green above, and white below with dense short woolly hairs. The flowers are variable in color, being white, pink, purple, or blue.

The name rosemary has nothing to do with the rose or the name Mary, but derives from the Latin name rosmarinus, which literally means “dew of the sea”, though some think this too may be derived from an earlier name.

The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as an herb; they have a bitter, astringent taste, which compliments a wide variety of foods. A tisane can also be made from them. They are extensively used in cooking, and when burned give off a distinct mustard smell, as well as a smell similar to that of burning which can be used to flavor foods while barbecueing.

Rosemary is extremely high in iron, calcium, and Vitamin B6.

Since it is attractive and tolerates some degree of drought, it is also used in landscaping, especially in areas having a Mediterranean climate. It is considered easy to grow for beginner gardeners, and is pest-resistant.

Rosemary is easily pruned into shapes and has been used for topiary. When grown in pots, it is best kept trimmed to stop it getting too straggly and unsightly, though when grown in a garden, rosemary can grow quite large and still be attractive. It can be propagated from an existing plant by clipping a shoot 10-15 cm long, stripping a few leaves from the bottom, and planting it directly into soil.