Rosmarinus Officinalis (Miss Jessopp's Upright)
Herb Usage: The leaves of Rosemary 'Miss Jessopp's Upright' are extremely aromatic, and can be finely chopped and used to flavour a variety of dishes, especially stuffing. Many cooks simply cut sprigs of rosemary and place with roasted meats, especially lamb, pork, chicken and turkey. Beautiful when chopped and added to roasting potatoes, and great in tomato based sauces. The leaves can also be made into a tea to aid digestion. The leaves can be dried to add to dishes too. you can use the leaves in an infusion for bath water too to aid relaxation of muscles whilst stimulating the mind. It is, of course, distilled into an essential oil too and added to many cosmetic products. The Rosemary herb plant is said to help memory and indeed in the language of flowers it is used to denote remembrance. It is said also to prolong life!
Position: full sun with Shade on occasion
Soil: well-drained soil
Rate of growth: average
Flowering period: May to June
Hardiness: frost hardy (needs winter protection)
This vigorous, upright rosemary produces spikes of purple-blue flowers, from mid-spring to early summer, so it's ideal for adding colour and vertical interest to the sunny border or herb garden. It's for the aromatic, needle-like foliage however that this plant is most often sought after, because these can be used to add flavour to roasted vegetables and meats.
Garden care: To ensure a plentiful supply of young, succulent leaves, snip the leaves regularly. If left unpruned Rosemary can become straggly and untidy so should be pruned after flowering to keep it compact. As a guide, prune after the first main flush of flowers. Regular picking of the leaves especially the tips of the branches for cooking acts as an ongoing pruning regime and helps keep the plant bushy and compact.