Rosemary 10.5cm


Upright and Trailing

Rosemary grows on friable loam soil with good drainage in an open, sunny position. It will not withstand waterlogging and some varieties are susceptible to frost. It grows best in neutral to alkaline conditions (pH 7–7.8) with average fertility. It can be propagated from an existing plant by clipping a shoot (from a soft new growth) 10–15 cm (4–6 in) long, stripping a few leaves from the bottom, and planting it directly into soil. You can pot smaller plants and bring indoors to a sunny south facing window, into a greenhouse or three-season room or garage with a sunny window. If you prune the rosemary after it has flowered it will tend to take on a much bushier form.



Rosemary is a fine compliment to lamb recipes, kid, red meat, fillet Mignon, fish, shellfish, veal and even peasant chicken dishes cooked with wine and garlic. Rosemary is an excellent flavoring for potato dishes and other root vegetables like carrots and onions.  When you add rosemary to spaghetti sauce it will bring out the flavor of other ingredients. It is a very nice addition to tomato-based soups, stews and sauces.  It is very much at home around the barbecue.  Place a sprig inside your poultry, or insert some needles into your leg of lamb. Use it in meat marinades.  Burn several sprigs on your barbecue grill to impart the flavor on the cooking meats or poultry. Here is a tip: bundle several sprigs together and use them as a basting brush.  Try some rosemary in peas soup, bread recipes, vegetables such as beans, peas, spinach and zucchini and stews.   It is an essential ingredient in poultry or fish stuffing’s. Some recipes call for chopped rosemary but it is best if added as a whole sprig to soups and stews.  Remove the sprig prior to serving.   Because it is an evergreen it is usually available year round in most climates except the most severe wintry conditions. Dried rosemary loses its strength of flavor. Rosemary makes a fine tea.


You can snip the leaves all through the growing season.  Even seedlings have the inherent flavor, albeit much milder than established plants.


Spicy/Camphor/Pine needle



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