This page is the placeholder for our Rosemary Home Page. Like our other herb studies, this page will fill up with many articles on rosemary. We use a lot of rosemary in our delicious homemade rosemary and rosemary parmesan breads. I will be sure to share those recipes with you too.
I have an accidental love affair with rosemary. I planted rosemary many years ago in a neglected spot of hard, stubborn soil by my house. It gets too much sun and the sprinkler water can’t quite reach it. I live in USDA zone 6 to 7a so my rosemary was technically supposed to die off in winter, especially if I didn’t take measures to protect it. It never has. Our winters will reach just below freezing for a week or more each year and we get plenty of snow. My mother insists that the location near the house creates a beneficial microclimate for the rosemary.
I only have the rosemary because I have a habit of visiting the nursery in spring and walking the aisles with my smart phone looking up repeated searches for “medicinal properties of….” on every plant that winks at me as I walk by. I didn’t actually touch it until last year when our bottle of McCormick Rosemary ran out. It was an emergency and my family wouldn’t budge when I offered making bread without rosemary.
I’d never pruned the little lady before and was surprised at rosemary’s tough stems. Turns out my bread, always fabulous with dried rosemary, was amazing with fresh rosemary. I’ve been pestering the plant every since. With regular pruning it has become fuller. In my longest experiment yet, I managed to sprout roots on rosemary cuttings in a glass of water on my window sill. They’re doing grand out next to their mother plant, amply neglected.
So you’ll be learning all about Rosemary with us as we take deep dive after deep dive on this woody-stemmed lady.