Rosmarinus officinalis Speedy

Rosemary Speedy is a cultivar of Rosmarinus officinalis selected for its faster growth, a real asset when grown in a pot to always have its fragrant leafy branches at hand. Mediterranean evergreen shrub renowned for the herbal and flowery aroma of its small leaves, it perfumes grilled dishes, fish, and brightens up any Mediterranean cuisine. It is used alone or in bouquet garni, combined with Parsley, Bay Leaf, and Thyme, and is part of aromatic blends called "herbes de Provence". Excellent plant for arid rock gardens and dry soil, highly nectar-producing, Speedy officinal Rosemary is grown in open ground or in pots. It is planted in spring or autumn, depending on the region, for a harvest from April to October. We offer plants from organic production methods.

The Speedy Rosemary is a perennial shrub that is relatively hardy, up to -10 °C (14°F) if planted in rocky soil that does not retain water. It belongs to the Lamiaceae family, like Thyme. This plant native to the Mediterranean forms small fragrant clumps with dark green evergreen foliage. It produces small light blue flowers in spikes from the beginning of the year, and sometimes again in autumn, which are highly nectar-producing.

Fresh or dried leaves are used to flavour slow-cooked dishes such as ratatouille, fish, poultry, game, vegetables, and pasta. They are used alone or in bouquet garni, combined with Parsley, Thyme, and Bay Leaf. It is part of mixed aromatics, together with various plants such as thyme, wild thyme, marjoram, oregano, marjoram, basil, chervil, tarragon, lovage, savory, sage, bay leaf, and fennel. Rosemary has antiseptic, anti-bacterial, and digestive properties.

It will easily find its place in the garden but can also be grown in pots, on a balcony or at the edge of a terrace. Plant it next to other aromatic plants such as Savory or Thyme. Rosemary is not demanding, it thrives in sunny, arid, and rocky soils with a tendency to be alkaline, like most lavenders. However, it is sensitive to excess moisture, both in winter and summer.

Harvest: Leaves are harvested from the 2nd 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 dry in airtight jars.

Gardener's tip: In cooler regions, we recommend planting on a mound, in a rock garden, or on a rocky slope, in very well-draining soil. Protecting the base from the cold is unnecessary, as this shrub is incapable of regrowing from the stump. Never prune branches below the last green leaf you can see: old wood does not "re-sprout".