Rosemary is a small evergreen plant of the mint family.The leaves, dried or fresh, are used to flavor foods such as; lamb, duck, chicken, seafood, stuffing’s, stews, soups, potatoes and other vegetables.   Cooking with rosemary will not only add a wonderful flavor, but also bring many health benefits to your diet.

The potent, woody scent of rosemary is enough to bring anyone into the kitchen. There is no flavor quite like it,  woody with notes of evergreen, citrus, pepper, pine, sage, lavender and mint. This herb holds up extremely well to heat and prolonged cooking. Can be added to stews at the beginning of cooking.

After harvesting the fresh herb, rinse under cold water, delicately rubbing the rosemary stems to remove any dirt. Pat dry and add your rosemary to a rack of lamb, fried chicken, roast potatoes and even in your gin and tonic!

Plant your rosemary in full sun with well-draining soil, rosemary won’t tolerate being constantly wet. Rosemary will sprout in 14-21 days and can be harvested in 7-21 weeks; it grows best at temperatures of 17°-30°.

Use sharp kitchen scissors and cut off the top 5-7cm of the stem, leaving the rest of the stem’s length to encourage it to grow back fast and healthy. Allow the branches to grow back to at least 15cm long before you harvest the same part of the plant again.