Are you the one who loves fresh rosemary? I’d be interested in growing tips for herbs. I have planted French tarragon, chervil, chives (overwintered from last season), sweet basil, sweet mint, cilantro, and oregano in pots. I have to do it that way because my HOA says “no gardens”. So part of this is my lack of sun problem, and part is due to the stupid HOA where we live. I hate them, but I do love my house and my beautiful property. You would never know that I live in a neighborhood when you see my backyard. Truly a slice of Heaven.
Oh, and any special ways you like to use rosemary would be nice, too.
Rosemary: FULL sun.
Hot and dry.
Perennial.
I have a ton of culinary rosemary growing along the west side of my house...in zone 9b.
Actually, some herbs could pass as landscape plants.
Thyme is one.
I LOVE Rosemary, but Princess B is the Herb Gardener around here.
Cuttings are easy, though they take a while to root. Cut 4” pieces from a healthy Rosemary plant. Strip off an inch or so of the bottom leaves. Dip in rooting hormone (this REALLY helps!) and place in moist soil. (You can put a number of cuttings in one pot while they’re getting started.) I use a pencil to make a hole, then I make sure the soil is well packed around the stem cuttings.
They need a sunny spot (or under a grow light) to do their thing. Takes about 4-6 weeks to see roots, though. The vast majority of Rosemary is propagated from cuttings; seeds take for-ever to germinate and aren’t as reliable.
I make a yummy Rosemary Rice side dish:
2 cups water
1 cup Jasmin Rice
1 Tbsp. Butter
1 generous tsp. dried onion
1 Chicken bullion cube
As much chopped Rosemary as you like (about 1 Tbsp, chopped fine)
Put all in a 2 quart microwave safe dish and microwave, uncovered, 5 minutes - stir - 5 minutes - stir - 3 minutes fluff and cover to keep warm until it’s time to serve.
I’m going to make this, along with some grilled chicken thighs for supper, tonight. And now, I’m inspired to add some Rosemary to the chicken marinade! :)
Diana’s Marinade for Chicken Thighs on the Grill:
1/4 cup Brown sugar
1/4 cup Teriyaki Sauce
1/4 cup Balsamic or Red Wine Vinegar
2 Tbsp. Dijon Mustard
1 Tbsp. Lemon Juice
2 tsp. Garlic powder
2 tsp. salt (optional; I leave out)
1 tsp. black pepper
1 Tbsp. finely chopped Rosemary
Combine all ingredients in a bowl, transfer to a ziplock bag, add 4# or so of the boneless, skinless thighs. Marinate overnight or at least 2 hours, then grill. Dispose of marinade.
But wait! There’s more! ;)
Twenty Ways to Use Rosemary - MollyGreen.com
Rosemary Salt
Rosemary Honey
Rosemary Simple Sugar (for cocktails)
Jelly or Jam
Skewers for the Grill
Rosemary Lemonade or Limeade
Rosemary Butter
Rosemary Pesto
Ideas/recipes continue at link, below:
https://mollygreen.com/blog/twenty-ways-to-use-rosemary/