Rosemary

Rosemary (Rosmarinus officinalis): A hardy evergreen herb that’s as useful in the kitchen as it is fragrant in the garden.

We used to have a beautiful Rosemary hedge by our veg patch, and every time we brushed past it, it released the most amazing scent – fresh, piney, and a touch woody. These days we have downsized to a smaller garden, but Rosemary still thrives just as well in pots or tucked in a sunny boarder.

We often snip off a few sprigs to throw on the fire for a lovely, aromatic smoke. And in the kitchen: It's a classic must-have – especially with lamb, roast potatoes, stews, and fresh homemade breads. 

Choose Rosemary for your garden – it’s easy to grow, low-maintenance, and full of character all year round. Enjoy its timeless scent, flavour, and everyday presence.

🌱 Seasonal Growing Guide

SPRING

Sow the seeds in trays or plugs in spring using bottom heat (27-32ºC works best).   Cover lightly with perlite and take care not to overwater once they have germinated – they don’t like soggy feet!  Be patient, Rosemary takes its time.

Plant out in their second spring, once they are strong enough. Harvest fresh sprigs as needed.  Cut out any dead wood, but avoid pruning if frost is on the way.  

SUMMER / AUTUMN / WINTER

When seedlings are big enough to handle, move them into individual pots and grow them on. Keep potting up as they grow during their first year, ready for planting out the following spring.

Harvest fresh springs as needed during the summer and autumn from established plants.

🌿FLAVOUR TIPS

Gravy boost: Finely chop a sprig into gravy for lamb or spring veg – adds a lovely depth of flavour and a fresh, herby lift.

Lamb’s best friend: use the gravy boost or rub Rosemary into lamb before roasting for a rich, herby flavour.

Roast potatoes: Toss a few rosemary leaves with potatoes, olive oil, and sea salt before roasting – simple and delicious.

Herb butter: Mix chopped rosemary into softened butter with a pinch of garlic and salt. Perfect on bread, veg, or steak.

Infused oil: Steep a sprig in warm olive oil, then drizzle over grilled veg or pasta.

Homemade bread: Add chopped rosemary to your dough for an earthy, fragrant loaf.

Barbecue boost: Throw a fresh sprig on hot coals or into the fire for aromatic smoke while grilling.

Flavoured salt: Blend dried rosemary with coarse sea salt – makes a great rub or gift.