A traditional Mediterranean flavour and a classic with lamb.
Herbs are so easy – you don’t even need a garden! Just a few in pots on the patio or windowsill will add that little extra to a dish.
Sow indoors February-May. A warm kitchen windowsill is all you need for starting these seeds. Sow 0.5cm (¼”) deep, in small pots of compost. Water well and place in a warm position. A temperature of 15-20°C (60-68°F) is ideal. Keep moist. Transplant seedlings individually to 8cm (3″) pots, when large enough to handle. Grow on in cooler, but not cold conditions. Gradually accustom plants to outside conditions (avoid frosts), before planting out, 45cm (18″) apart, June-September, into warm, well-drained soil. Harvest: Pick the fresh leaves and tender shoots, as required, throughout the year. Rosemary can also be dried and stores well. Attractive, pale blue flowers are produced from May. Cut off the flowering shoots to retain the best flavour.
Tip: Very good in oils and vinegars, it is a staple Mediterranean herb. Excellent added to lamb, tomato dishes, cheese and grilled fish.