Rosemary – not just a pretty name.

Rosemary (Rosmarinus officinalis) is an evergreen shrub which can grow up to about 5 ft (1.5m) tall.

It is a wonderfully aromatic and versatile herb that is a must in any kitchen garden. Whether you’re growing it from seed, starting with plug plants, planting it in the ground, or tending it in pots, rosemary rewards you with year-round greenery and flavour. Though it’s a Mediterranean native, with the right care, rosemary can thrive in a wide range of climates including here in the U.K.

Technically Rosemary is a type of sage – it was moved into the genus salvia in 2019 (who knew). This makes it a really good companion for those other drought tolerant herbs such as thyme and lavender.

Starting Out: Seeds vs Plug Plants

Growing rosemary from seed can be slow and challenging. Germination is often unreliable and can take 2–4 weeks.

If you want to grow it from seed it’s best to use a heated propagator or a warm windowsill, be patient, and sow a few seeds every week or so to avoid disappointment.

Plug plants are a quicker and more reliable option—perfect for beginners or anyone eager to harvest sooner. When planting plugs  in pots, ensure the pot is at least 20–30 cm wide with good drainage holes. If planting directly in the ground, space plants about 45–60 cm apart to allow airflow and growth.

Soil, Positioning, and Feeding

Rosemary loves a warm, sunny spot with well-drained soil, a south-facing wall or balcony would be ideal.

If you have heavy clay soil it’s a good idea to mix in some grit. If growing in pots general compost should be fine, but again mixing with a little grit won’t do your plant any harm.

Avoid over-watering; rosemary hates wet feet. Feed sparingly with a balanced organic fertilizer in spring and again in midsummer if growing in pots. In the ground, once-established rosemary rarely needs extra feeding.

Growth, Pruning, and Harvesting

As it grows, rosemary becomes a woody shrub, and can get quite unruly if not pruned. To keep it compact and bushy, prune lightly after flowering (usually in late spring or early summer). Avoid cutting into old wood as it may not resprout. You can harvest sprigs at any time once the plant is established—usually after the first full growing season. Cut above a leaf node to encourage branching.

In the Kitchen and Storage Tips

Rosemary’s strong, pine-like aroma  beautifully enhances a range of savoury dishes. Use it in roasted meats, potatoes, focaccia bread, tomato sauces, and even infused oils or teas. For long-term storage, dry sprigs in a warm, dark place until brittle, then store in airtight jars. You can also freeze whole sprigs or chop and mix them with olive oil in ice cube trays for quick use in cooking.

🌱 Top Tips for Luscious, Productive Rosemary

• 🪴 Choose a sunny, well-drained spot – Rosemary thrives in full sun and hates soggy soil.
• 🌱 Start from plug plants for quicker results – Seeds are slow and less reliable.
• 🚿 Avoid overwatering – Let the soil dry out between watering sessions.
• ✂️ Prune lightly after flowering – Keeps the plant bushy and productive.
• 🌿 Harvest regularly but sparingly – Take sprigs as needed without overcutting.
• 🍽️ Use in hearty dishes – Pairs well with lamb, chicken, roasted vegetables, and bread.
• 🧊 Store by drying or freezing – Extend its use all year long.

Whether in a pot or in a garden border, rosemary is a low-maintenance but high-reward herb. With the right care, it’ll become a fragrant fixture in your cooking and garden for years to come.

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