Again we have some great info on Starting Your Spring Garden from Lori Coats from My Raggety Herbs!
Welcome to the second post in our Starting Your Spring Garden Series- Week 3: Growing Rosemary
Herbs are a very popular thing for the novice gardener to easily grow for your kitchen. They can be pretty expensive if you buy fresh herbs, so growing your own will save you money in the long run if you can successfully grow and harvest your own!
by Lori Coats from My Raggety Herbs
Rosemary is a woody, perennial herb that has fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers. Its leaves look like flat pine-tree needles, deep green in color on top while silver-white on their underside. Although it is native to the Mediterranean, it now grows throughout much of the temperate regions in Europe and America. Rosemary has been a prized seasoning and a natural medicine for centuries.
This small, evergreen shrub is related to the mint family and has a fibrous root system. For as long as people can remember, Rosemary has been an herb that is center stage when it comes to legends, and perhaps fanciful story-telling, involving fairies and witches, weddings and burials. It is treasured by both herbalists and gardeners for its many uses.
When cooking with Rosemary, always try to choose fresh clipped over the dried form of the herb since it is far superior in flavor. The sprigs of fresh rosemary should look vibrant and should be a deep, rich green color that’s free from yellow or dark spots. Sometimes in Oklahoma, our winters are a little too harsh for Rosemary and it seems to get frozen out. By planting Ferneaux, Arp or other cold-tolerant varieties you can improve your chances of having your plants survive.
If you are thinking about experimenting with herbs this growing season Rosemary is definitely one to consider. It grows well in the ground and in containers and is both beautiful and beneficial.