Rosemary is an aromatic evergreen shrub with upright branches and tough needle-like leaves. The leaves taste something like minty pine and can be used fresh or dried to flavor meat, soups, and stews. Bulk rosemary seeds prefer well-drained soil. 

Common Names: Anthos

Latin Name: Rosmarinus officinalis

Species Origin: Mediterranean, Africa, Europe, Western Asia

Type: Open Pollinated, Heirloom, Warm Season

Life Cycle: Perennial

USDA Zones: 5, 6, 7, 8, 9, 10

Seeds per Ounce: 30,000

Planting Method: From Transplant

Sunlight: Full Sun

Height: 40 Inches

Color: Green

Bloom Season: Blooms Early Summer, Blooms Late Summer

Uses: Attracts Butterflies, Aromatic, Deer Resistant

GROWING INFORMATION

SOWING:
Since growing rosemary from seed is a long and difficult process, start the seeds indoors 5-6 months in advance of transplanting. Press the organic rosemary seeds lightly into the soil and place in a sunny spot, since rosemary requires light for germination; keep the temperature at 65-70 degrees F. Keep the soil lightly moist, using a spray bottle or careful watering. Germination will be very slow, up to a month, with a naturally low percentage of the seeds sprouting. When the plants grow big enough to handle safely and there is no chance of frost, transplant them to light soil and full sun 18-24" apart. Rosemary thrives in dry and stony soils, and can be easily propagated from cuttings; it also makes an excellent container plant, especially in winters that drop below 17 degrees F.

GROWING:
Once rosemary has been established, it will grow quite well on its own without watering or fertilization. If overwatered, the plant may suffer from root rot. After flowering, the plant should be pruned to prevent straggly, unhealthy growth.

HARVESTING:
Once the plant is well established, harvest fresh leaves when needed; the peak flavor is achieved immediately before the plant flowers, but after this point the flavor becomes lost. Fresh rosemary can be dried or frozen for future use. The leaves should be dried quickly to preserve their color and flavor.

SEED SAVING:
Remove the seed heads individually as soon as they begin to turn brown and dry, and spread them out to finish drying in a protected location out of direct sunlight. Thresh out the seeds by rubbing or shaking the heads, and remove as much chaff as possible. Store the organic rosemary seeds in a cool, dry place for up to 1 year.