Evergreen and woodsy, Rosemary is a brilliant addition to any kitchen or herbal medicine cabinet. In cooking, it pairs well with red meat, poultry, and potatoes. Rosemary has been also been used in health and beauty for centuries with many uses.
Rosemary is best grown in sandy or well drained soil. It prefers full sun but handles some shade well. It is a fairly hardy plant that withstands some frost well. Sow seeds in early spring. If you live in a very cold climate, or have little space in your yard, it grows well in containers as well. Ensure that the container drains well by filling the bottom third of it with rocks or bottle caps.
Rosemary adds a strong, woodsy flavor to food. A small amount goes a long way. Sprigs can be set on top of beef roasts during cooking but should be removed. When cooking with rosemary, it should be ground with a mortar and pestle first. Otherwise it does taste a bit like eating a tree. Used carefully, it's delicious in everything from savory foods like soups or breads, to sweet foods like jams or desserts.
Dried rosemary, infused in oil, makes an excellent scalp treatment for dandruff or hair loss. Infused in water, it makes a good hair rinse to improve the texture and health of hair. Rosemary also has antiviral, antifungal, and antibacterial qualities. Rosemary essential oil can be used externally and a tea made with rosemary leaves may help prevent some illnesses.
Rosemary is a versatile, easy to grow herb for amateur herbalists and home cooks alike. Enjoy!