Rosemary
Rosemary has short, narrow green leaves with grayish
white undersides and blue-green, needlelike foliage with a compelling
fragrance. These are tough plants that take wind and salt spray, or inland
heat if given moderate water. However rosemary does not like to be
transplanted and too much fertilizer and water produce rank growth and
woodiness. Prune regularly to encourage new growth. . Perennial. Grow one
or two plants.
Culinary uses: Breads, cheeses, dressings, eggs, fish, game,
marinades, oils, potatoes, poultry, soups, stews, stuffing's, and
vegetables
Growing Rosemary
Most Rosemarie's are
cultivars or clones, which are propagated by cuttings. Growing rosemary
from seed typically results in low germination and excessive plant
variation. With cuttings, the plants are always identical to the stock
plant. Rosemary is easy to propagate, and sometimes roots will develop
even in a glass of water on a sunny windowsill.
Clip 2-1/2-inch stems from
new growth on an established plant. Snip off the bottom leaves (rather
than pulling them off) and dip the bottom 1/4 inch into a hormone rooting
powder. Place the cuttings in a container with equal amounts of peat moss
and perlite. Spray the cuttings with a light mist on sunny days.
Cuttings usually root in 14 to 21 days, though
bottom heat will speed the rooting process. Once the cuttings have rooted,
you can transplant them into 3-1/2-inch pots. Pinch the top terminal bud
to encourage branching.
Miss Jessup, Tuscan Blue and
Spice Island are all excellent choices for cooking. The large plants, growing 4-6 feet in the ground, also have large leaves that are very fragrant and hold their flavor when cooked or dried.
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