Rosmarinus officinalis
Rosemary
Explore the size, hardiness, soil, light, edible uses and harvest period of Rosmarinus officinalis.
General Information
Plant Properties
Growth conditions
Well-drained, Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Full sun
Usage properties
Leaves, Condiment, Tea
Dye, Essential oil, Hedge, Incense, Repellent, Bee forage, Ground cover, Fragrant
Description
Young shoots, leaves, and flowers of this plant can be eaten both raw and cooked. The leaves have a very strong, bitter, and somewhat resinous taste, while the flowers are slightly less intense. They are used in small amounts as a flavoring in soups, stews with vegetables such as peas and spinach, but also in sweet dishes like cakes, cookies, jam, and jelly. The leaves can be used both fresh and dried, but due to their tough texture, they should be finely chopped or the stems can be removed after cooking. A fragrant tea can be made from fresh or dried leaves, which is considered extra delicious when mixed with wormwood.