Adam Funk wrote:
On 2006-06-22, Mordechai Housman wrote:

Forgive me for ignoring the (very prevalent and true) point that you
make in your post. I'd like to ask something else: How do I plant
rosemary? Do I buy seeds somewhere? Or maybe buy a little potted plant?

I planted a lot of rosemary seeds over a few seasons and got nothing.
Then I read somewhere that trying to do this is generally a waste of
time.

So I bought a small potted plant and grew it into a big plant in the
ground. Once it gets going, you'll never run short of rosemary
(unless you're feeding a small, well-seasoned army).


I planted rosemary from a tiny 1-inch pot about 30 years ago. The bush
it taller than I am. The trunk is about 3-inches across. This was (of
course) an upright variety, not trailing.

Just be sure that your climate is suitable for rosemary. It does not do
well with snow, and too many messages in this newsgroup discuss how
rosemary fails to survive the winter as a house plant. I did see a nice
rosemary bush in a climate-controlled greenhouse in Toronto, Canada.

Strip the leaves from a 1-foot branch of rosemary. Tear up two fresh
bay leaves. Add a fresh sage leaf and a sprig of thyme. Put them all
into a blender or a mini-processor. Add enough olive oil so that, when
blended, you get a thin paste. Rub the paste over a small boneless pork
roast. Cook. Yum!

Strip the leaves from a 1-foot branch of rosemary. Put into a blender
with a quarter-cup of olive oil and a quarter-cup of lemon juice. Add
3-5 cloves of garlic. (I find that the garlic blends better if it is
finely diced.) Blend. This is a great marinade for cutup chicken or
pieces of lamb (the latter for shishkabob).

--
David E. Ross
Climate: California Mediterranean
Sunset Zone: 21 -- interior Santa Monica Mountains with some ocean
influence (USDA 10a, very close to Sunset Zone 19)
Gardening pages at http://www.rossde.com/garden/