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Rosemary is an aromatic evergreen shrub with leaves similar to hemlock needles. It is native to the Mediterranean and Asia, but is reasonably hardy in cool climates. Special cultivars like 'Arp' can withstand winter temperatures down to about −20 °C (−4 °F). It can withstand droughts, surviving a severe lack of water for lengthy periods. In some parts of the world, it is considered a potentially invasive species.[5] The seeds are often difficult to start, with a low germination rate and relatively slow growth, but the plant can live as long as 30 years.
The plant flowers in spring and summer in temperate climates, but the plants can be in constant bloom in warm climates; flowers are white, pink, purple or deep blue. Rosemary also has a tendency to flower outside its normal flowering season; it has been known to flower as late as early December, and as early as mid-February (in the northern hemisphere).
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Mature Height
36 Inches |
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Mature Width
24 Inches |
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Light
Sun |
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Water
Low |
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Uses
Rosemary leaves are used as a flavoring in foods, such as stuffing and roast lamb, pork, chicken, and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood that goes well with barbecued foods.
In amounts typically used to flavor foods, such as one teaspoon (1 gram), rosemary provides no nutritional value. Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils which are prone to rancidity. Rosemary is also an effective antimicrobial herb.
Rosemary oil is used for purposes of fragrant bodily perfumes or to emit an aroma into a room. It is also burnt as incense, and used in shampoos and cleaning products.
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RECIPES
Rosemary Roasted Potatoes
Ingredients
• 2 pounds red potatoes
• 2 tablespoons chopped fresh rosemary
• 1/2 large lemon
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• Fresh ground black pepper
Instructions
1. Preheat the oven to 450 degrees Fahrenheit.
2. Wash the potatoes, then dice them into ½ to ¾ inch cubes. Finely chop the rosemary. Thinly slice the half lemon.
3. In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper.
4. Line a baking sheet with parchment paper or aluminum foil. Spread the potatoes in an even layer on the sheet. Top with the lemon slices and sprinkle with rosemary. Roast for about 30 to 40 minutes, until potatoes are cooked through and browned, stirring once (the exact timing depends on how thick the pieces are). If desired, garnish with another 1 tablespoon finely chopped rosemary.
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