Rosemary |
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| Common Name | Rosemary |
| Scientific Name | Rosmarinus officinalis |
| Rosemary is also called Dew of the Sea and Mary's Mantle. The symbol of friendship and remembrance, this evergreen shrub is said to bring luck and prevent witchcraft. It originated in the Mediterranean and is widely cultivated. Legend has it that rosemary flowers were white until the Virgin Mary hung her blue cloak over a rosemary bush; from that time on, they were blue. It is said the generic name derives from the Latin ros, "dew," and marinus, "of the sea." Early herbalists believed wearing a sprig of rosemary could cure nervous ailments and restore youth, and the fragrant tea was thought to relieve flatulence, stimulate the heart, induce sleep, and alleviate headaches. Its rich scent makes it a favourite companion plant in vegetable gardens where it controls cabbage moths, bean beetles, carrot flies, and malaria mosquitoes. | |
| Plant | Tender perennial. A piny-looking, slow-growing bush, rosemary's many scaly branches are covered with opposite, dark green, narrow, needle-like leaves, which are ashy-white underneath. Pale blue, lavender, or white flowers -resembling tiny orchids-grow on stems that rise above the plant. They bloom during April and May-later in cooler climates. |
| Height | 3 to 6 feet. |
| Soil | Light, warm, dry, well-drained soil with plenty of lime content. |
| Exposure | Full sun or partial shade, in a sheltered spot. |
| Propagation | Seeds planted in spring or fall during the third lunar phase. They are slow to germinate-they take 3 weeks or so-and the resulting plants will take 3 years to bloom. Quicker are stem cuttings or 4- to 6-inch root cuttings from new wood or healthy end tips. These root easily when placed in sand, vermiculite, or water. |
| Care | Space mature plants 3 feet apart. In cool climates, rosemary must be protected with heavy mulch or brought indoors in winter. The roots are tender and mustn't freeze. Rosemary can be grown as a pot plant. The shrub will grow quickly if it is given lime and fertilizer several times a season. |
| Part used for Tea | Leaves, flowers. |
| Taste | Piny and aromatic, like a fine incense. Good in combination with tansy. |
| How to Brew | FLOWERS, BY INFUSION: 1 teaspoon of dried herb, or 3 teaspoons of fresh herb, to each cup of boiling water. Steep to taste. LEAVES, BY INFUSION VERY STRONG: 1/2 teaspoon of dried or fresh herb for each cup of boiling water. Good with a little lemon or honey. |
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