Rosemary

Description

Small aromatic shrub with small spiky dark green leaves and blue flowers. Hardy, prefers chalky well drained soil. The leaves are used in Mediterranean cuisine. Companion plant with Sage.

Culinary use:

Use freshly picked Rosemary leaves:
• Add in at the beginning of the cooking process and use sparingly due to its strong taste.
• Potatoes, Roast vegetables.
• Chicken, Game, Lamb, Veal.
• Use stripped stems as skewers for kebabs with meat and vegetables, strawberries.
• French dishes, Italian dishes, Stews, Casseroles, Soups, Stuffing.
• Salad dressing, Sauces, Herb Butters, Marinades, Oils.
• Biscuits, Baked or Stewed Apples.

 

Additional information

Height

Ground cover, H:30cm, Spreading

Cultivation

Full sun, well drained, composted soil

Harvesting

Pick fresh leaves throughout the year

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