Rosemary Seeds – Culinary

How to Grow Rosemary Seeds – Culinary Herb

Rosemary is a cold-hardy herb that can overwinter outdoors in zones 7 and warmer. Start seeds indoors 8-10 weeks before the final frost date. Plant 3-4 seeds 0.25 inches deep per cell, and transplant them into slightly dry but well-drained soil in full sun. Seeds germinate in 14-28 days. Thin to one plant per pot or every 24-48 inches in the garden. When keeping indoors or on a patio, grow rosemary in a terra cotta container to allow for proper drainage, saturation, and airflow of the soil. It is susceptible to powdery mildew and root rot from humidity, overwatering, and poor circulation.

Like many herbs and flowers, rosemary seeds benefit from cold stratification, which simulates a brief winter dormancy. Simply place the packet of seeds in the freezer for 2-6 weeks before sowing to artificially cold stratify. While rosemary can grow without cold stratification, you will notice a reduced germination rate, increased days to germination, and thinner, less robust plants.

Rosemary Culinary Seeds in the Herb Garden

Perennial Mediterranean herbs, such as lavender and thyme, require dry, rocky, and shallow soils native to the region and promise to thrive in any garden offering such conditions. Rosemary is widely grown in pots and containers because they provide the thorough and reliable drainage necessary for plants to thrive perennially. When growing in a container, blend equal parts sand and perlite into the potting soil for even better drainage.

Allow the soil to dry out between waterings because Salvia rosmarinus is susceptible to mold, mildew, and rot in humid and poorly drained gardens. Unlike fruit-bearing crops, such as tomatoes and eggplants, rosemary is not a heavy feeder and generally performs well without fertilizers. Rosemary thrives in slightly acidic soil with a pH of about 6.0-7.0.

Harvesting Rosemary Culinary Herb

Unlike lavender, which is almost strictly grown and harvested for its fragrant blooms, rosemary is harvested for its perennially aromatic stems and can be harvested nearly any time of year, not just in spring or summer. Harvesting rosemary follows the same guidelines as pruning or propagating. Experienced gardeners often take the opportunity to prune, propagate, and harvest from the same cuttings.

While many herbs lose their fragrance with maturity, rosemary maintains it even under winter snow. When harvesting for culinary use, it is recommended to only harvest smaller and newer growth since younger cuttings are less woody, more tender, and boast a more refined fragrance.

About Rosemary Culinary Herb Seeds

• Scientific Name: Salvia rosmarinus
• Maturity: 2nd year
• Type: Perennial

Rosemary is a perennial herb that grows upright into a profusion of fragrant needle-like leaves. It is used in cooking, bread-making, and in creating fragrant oils and soaps. Rosemary is high in vitamin B6, iron, and calcium. Hang a bunch to dry in your kitchen to liven up your cooking area. It is drought-tolerant, loves full sun, and grows back vigorously after cutting.

Sow seeds directly into the soil or in pots a few centimeters deep in a location that gets full sun. Maintain a temperature of about 60°F for 2-3 weeks until germination. Keep seeds evenly moist during germination. Plants should be spaced about 3 feet apart and can grow 3 to 4 feet tall.

Rosemary plants are warm, tender perennials native to the Mediterranean. As an evergreen with needle-like leaves and woody stems, rosemary matures as a cold-hardy perennial in its second season, potentially living up to 20 years! Due to its floral sap with hints of citrus, rosemary is used as a culinary herb and for aromatherapy with its fragrant sage-green sprigs.