Rosemary Rosy

Herb of Remembrance. Native to the Mediterranean region, this classic culinary herb is a shrub with fragrant, evergreen, needle-like leaves and blue flowers.

Rosemary is commonly used as a herb to flavour meats and in stuffings and the like. The woody stalks can be used as aromatic skewers for meat or vegetable kebabs. Aside from its culinary use it is used in the fragrance industry and medicinally. 

Rosy is a selected strain with a high germination rate and more vigorous upright growth. Easy to grow and very drought tolerant.

The plant flowers in spring and summer in temperate climates but can be in constant bloom in warm climates.

Lightly cover seed with a coarse sandy mix and keep the seed mix on the slightly dry side, watering in the morning only.

The name Rosemary derives from Latin ros marinus, interpreted as “dew of the sea”.