Rosemary

Rosemary is a strongly aromatic herb with a resinous, Mediterranean fragrance and a bold, savoury flavour. It works beautifully with pumpkin, meat and fish, and adds depth to sauces and soups.

Latin name: Salvia rosmarinus (syn. Rosmarinus officinalis)
Origin: Southern Europe and Asia Minor
Height: 0.5–1.5 m
Flowering period: April–June
Lifespan: perennial

Description

Rosemary is an evergreen dwarf shrub with narrow, needle-like leaves. In spring it produces small flowers, most often blue-violet but sometimes white. Depending on the site and pruning, it can grow into a compact shrub well over a metre tall.

In the kitchen

Rosemary’s flavour is intense and fragrant, so a little goes a long way. Let it cook briefly with the dish so the aromatic oils can infuse. It’s excellent with roasted pumpkin and potatoes, grilled meats, and it pairs nicely with goat’s cheese. Both fresh and dried rosemary work well; fresh tastes brighter, while dried is often more concentrated.

In the herb garden

Many varieties are fairly hardy and can overwinter outdoors in the Netherlands and Belgium, especially in a sheltered spot with well-drained soil. During severe frost, a bit of extra protection is helpful. After a few years, rosemary can become woody and bare at the base; light pruning helps keep it compact.

You can propagate rosemary easily from cuttings. In summer, take long non-flowering shoots, strip the lower leaves and place them in an airy mix of sand and peat. Root them in a sheltered place; after winter they can go outside, in a pot or in the herb garden.