Rosmarinus officinalis - Vilmorin Seeds

The officinal Rosemary is a small perennial shrub that can reach a height of 1.5m (5ft), with aromatic leaves. Cultivated for its leaves used to flavour grilled dishes, soups, meats, and as an infusion. Sowing from April to June, harvest after 1 year.

Rosemary was used in the past to incense churches. It has been known since ancient times in cooking and as a medicinal plant. Fresh or dried leaves are used to flavour stews, fish, poultry, game, vegetables, and pasta, they have antiseptic, bactericidal, digestive, and tonic properties. Rosemary contains an essential oil. 

Rosemary thrives in arid and rocky soils, and requires little maintenance. Regular pruning helps to keep it compact.

It can easily find its place in a pot on the balcony or on the terrace alongside other herbs such as savory or thyme.

Harvest: The leaves are harvested from April to October by cutting the branches.

Preservation: Dry the branches in the shade and store them in a dry place.

Gardener's tip: Proceed with regular weeding and hoeing. Rosemary keeps the carrot fly away.