Rosemary (Rosmarinus officinalis) is a woody aromatic plant that can live for 15-20 years. It is an evergreen shrub with an average height of 1.2 meters. Rosemary has white, purple or blue flowers and aromatic, leathery leaves, which resemble pine needles. It is a member of the Lamiaceae family, which includes many other herbs (basil, lavender, sage). Rosemary is a bee-trophic plant and strongly attracts bees. Rosemary has been used since ancient times to enhance memory. It is a plant that originates from the Mediterranean region, but is cultivated in more than 80 countries for domestic or professional use. It is propagated by seeds or cuttings in the spring and prefers a warm and moderately dry climate.
Rosemary is a drought tolerant plant. However, especially in the summer months we need to regularly check the soil of the pot with our hand, and if the soil is dry on the surface, add a little water to the base of the root and not to the leaves. Many times the pruning of rosemary coincides with the harvest, as they are carried out in the same session. We prune rosemary in the spring and summer, not near the end of autumn, as winter is coming and a possible early frost will cost the plant growth. But we remove all the year round every dead tissue, every shoot with yellow or brown leaves. Always prune above the woody part of each shoot, as if you cut off the woody part of the shoot, it probably won’t grow back. The tender green part of each 8-15 cm long shoot is what we need for cooking, as it is rich in aromas. As a general rule, just as with watering, better a little and more often than more and less often. We should be hesitant to prune more than 20% of the plant.