This aromatic culinary herb plant loves the sun and can be used to flavour meat and infuse soups, sauces and many dishes, it also known to aide digestion.

Rosemary is best grown from a young, bought plant or cutting and can be planted at any time if care is taken not to damage the roots.

To grow a cutting, snip approximately 3-inch-long young stem from an established plant, remove the leaves to halfway up, and dip it in some rooting powder.  Plant each stem in it's own small, compost-filled pot. To retain moisture, tie a plastic bag around the top of the pot and keep it in a warm place, away from direct sunlight. This is best carried out May-June.

Plant the rosemary in a sunny position in well-drained soil. If it is a container-based plant, add stones or sand at the bottom and feed it with fertilizer once it has finished flowering. 

Clip the ends of the stems in spring and in autumn to prevent the plant from becoming leggy.

Rosemary is an evergreen and can be harvested all year round, although the younger, summer leaves are more flavoursome.

Rosemary can be used as fresh sprigs and leaves or dried and stored in jars.