Rosemary is a bushy evergreen shrub with a leafy, dense habit and intensely aromatic, needle-like leaves. Commonly used in cooking for its intense fragrance with a woody, peppery disposition, featuring notes of sage and mint. The linear, dark green foliage will be accompanied by pale purple flowers in Spring. Its flowering period will often repeat multiple times throughout the year.
Rosemary will compliment a wide plethora of savoury dishes with its versatile flavour profile. It pairs well with garlic, oregano, thyme, sage and more. It is also excellent with lamb, chicken, a tender roasted pork shoulder, or as an aromatic garnish.
Not just a fragrant, herby addition to your culinary exploits, but also a good source of nutrients like iron, calcium and vitamin B-6. Even when fresh, rosemary has low moisture content, making it ideal for drying. When dry, it will retain its flavour and can be kept in your cupboard, ready to use.
Make sure to cut the plant back after flowering. This will help prevent it becoming woody, encourage new growth and keep it looking good. You can save the trimmings for propagation, or dry them to use in cooking.
The bush is trained into a standard shape, featuring a unified stem and a bushy top – also called the ‘lollipop’ shape for its visual appearance.
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