Rosemary seeds

On the top, the leaves are dark green and underneath a bit whitish. The stem is woody and slightly tree-like. Rosemary, Rosmarinus officinalis, is a well-known species in the family of Lamiaceae. This beautiful perennial Mediterranean shrub grows wild on rocky slopes in warm locations. The leaves are flavorful, opposite, and linear with curled edges. Rosemary has a unique and spicy taste that is slightly sweet with a hint of pine. It is a magical herb that goes particularly well with stews, meats, and sauces.

The name rosemary comes from the Latin word "ros" meaning dew drop and "marinus" meaning the sea. It is said that during harvest time, the magical aroma of this herb could be smelled out at sea, even before land was visible on the Spanish coast.

To achieve the best results with rosemary, we recommend indoor pre-cultivation. Pre-cultivate in a soil mix of peat moss, sand, and bark mulch. Be sure to harden the plants properly before planting them out. Rosemary grows best in slightly drier and well-drained soil. It thrives in both sunny and semi-shaded locations. A tip is to use lime-rich soil as this enhances both the aroma and taste, but the plants become slightly smaller. If the rosemary needs to be pruned, do this when the risk of frost is over, and preferably after spring flowering. Never prune the plant in the fall when there is a risk of frost, as it can easily die.

Rosemary can also be grown indoors all year round on a windowsill, but unfortunately does not thrive in hydroponic cultivation.

The best thing about rosemary is that the more you harvest, the more you get. Every time you harvest a branch, new shoots grow out, leading to a larger and bushier plant. Rosemary is also very easy to dry, allowing you to use the herb at any time of year. Our best tip is to cut off a few branches and tie them up in clusters. Then hang them up to dry in the kitchen, maybe with a nice ribbon or string. Besides being useful and beautiful, it also smells very good!