(Rosmarinus officinalis ‘Tuscan Blue’)
An upright shrub with deep green leaves and dark blue flowers, and the classic aromatic foliage.
Lamb, pork, chicken, potatoes, tomatoes, baked breads, oregano, sage, thyme, garlic.
Rosemary is a great traditional herb that can be used in all stages of cooking. As a skewer long, firm tip stems of around 25cm should be selected. Remove soft tip and lightly strip most of the foliage along the stem. Dice the chosen meat (lamb loin is best) and marinade for at least one hour using a Renaissance marinade blend. Prehole the meat and then place on the stem intermingled with vegetable pieces like peppers, onion, aubergine, etc. Cook over hot coals until desired level – medium rare is recommended,
Plant in any well drained to general soil in a sunny and airy position. Best grown as a specimen plant or unclipped hedge.
Require regular applications of Seasol and Powerfeed. Deep soaking when needed. Take a hard prune in mid autumn if too large.
|Position||FULL SUN, MODERATE FROST|