Rosmarinus officinalis Barbecue - Rosemary

The 'Barbecue' Rosemary is a variety with upright stems and highly aromatic leaves. Used alone or in a bouquet garni, combined with Parsley, Bay Leaf, and Thyme, Rosemary leaves add flavour to grilled meats, fish, and stews. Rosemary can be grown in the ground or in a pot. The plug plants of 'Barbecue' Rosemary are produced organically and can be planted in spring or autumn, for a harvest from April to October.

Rosemary is a perennial and hardy shrub, belonging to the Lamiaceae family, like Thyme. This plant, native to the Mediterranean basin, forms small, fragrant clumps with dark green, evergreen foliage. It produces small, highly fragrant flowers in spikes from the beginning of the year, in shades of blue, purple, pink, or white, depending on the variety.

Fresh or dried leaves are used to flavor stews, fish, poultry, game, vegetables, and pasta. They can be used alone or in a bouquet garni, combined with Parsley, Thyme, and Bay Leaf. Rosemary has antiseptic, antibacterial, digestive, and tonic properties.

It will easily find its place in the garden but can also be grown in a pot, placed on a balcony or at the edge of a terrace. Plant it next to other herbs such as Summer Savory or Thyme. Rosemary is not demanding, it thrives in sunny, dry, rocky soils with a tendency towards limestone. However, it is sensitive to excessive moisture.

Harvest: Leaves can be harvested from the 2^nd year, from April to October, by simply cutting the branches.

Storage: Leaves can be used fresh or dried. Dry the branches in the shade and store them in airtight jars.

Gardener's tip: In cooler regions, we recommend mulching the soil with thin, successive layers of grass clippings, preferably mixed with dead leaves, to protect the plant from the cold.