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Crop Profiles: Learn the Basic Facts About Rosemary

You can grow rosemary indoors, in containers, as well as outdoors. Here are the basics on growing, harvesting and storing this herb.

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by Heidi StrawnFebruary 4, 2011
PHOTO: Isaac Wedin/Flickr

Rosemary is native to the Mediterranean, Portugal and Spain. It’s an herb with a minty, piney aroma. In addition to being used in the kitchen for salads or to season poultry, fish or pasta dishes, rosemary has been used in tea to treat headaches, poor circulation, depression and muscle cramps. Here are some basic facts about rosemary.

Size: 18 to 60 inches

Sunlight requirements: Full sun

Water requirements: About 1 inch per week—herbs in containers need more moisture.

Soil requirements: Well-drained, alkaline soil that isn’t heavily fertilized.

When to plant: Start seeds early indoors, or direct-seed in early spring. (Plants tolerate slight frost.)

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Where to plant: Garden; containers.

When to harvest: 80 to 100 days after planting for stem tips; 120 to 180 days after planting for bunches; harvest before plant flowers for best taste.

Produce storage: Dry in bunches in a dark, dry area. Store in a cool, dark space, or freeze in airtight containers for six to eight months.

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