Start your seedbed indoors early in spring or fall. Here’s an important note – if you use individual pots, you normally sow 3-4 rosemary seeds per pot. Place the seed mix in the surface of the soil and then cover lightly – seeding must take place in the surface. If you plant the seeds two inches (5 cm) deep, most probably they won’t germinate, so keep it in mind. Water the pots frequently, keeping the soil moist but not soggy. The days to germination are 15-25, but you’ll probably be able to transplant plants 10-12 weeks after sowing.
Rosemary grows best during the spring and summer, so it’s the best time to harvest it, as the sprigs you cut off will grow back quickly. Look for branches that are at least 8 inches (20 cm) long – these are good for harvesting. Cut off the top 2 inches (5 cm) of each sprig and make sure you leave some green leaves on each branch. Also, don’t cut off more than ¼ of a rosemary bush at a time.
Get creative in the kitchen.
Hang bundles of fresh rosemary to dry – this way you’ll be able to use it in a variety of dishes, such as salads and stews. Rosemary complements chicken, lamb, pork, different steaks and fish. Add it to your mushroom or grain dishes as well. Try freezing rosemary in oil in an ice tray and use these aromatic oil cubes in delicious soups.