Rosemary Seeds

Growing Non-GMO Rosemary Culinary Herb Seeds

How to Grow Rosemary Culinary Herb from Seed

Rosemary is a cold-hardy herb able to overwinter outdoors in zone 7 and warmer. Begin indoors 8-10 weeks prior to final frost date. Plant 3-4 seeds .25" deep per cell, transplanting to slightly dry but well-drained soil in full sun. Germinates in 14-28 days, thinning to 1 plant per pot or every 24-48" in the garden. If keeping indoors or on patio, try growing rosemary in a terra cotta container to allow for proper drainage, saturation, and airflow of soil. Susceptible to powdery mildew and root rot from humidity, overwatering, and poor circulation.

Like many herbs and flowers, rosemary seeds benefit from a process of cold stratification, which simulates a brief winter dormancy that the seeds would otherwise experience if having been grown in the wild. Simply place the packet of seeds in the freezer for anywhere from 2-6 weeks prior to sowing to artificially cold stratify.

Rosemary can grow without first being cold stratified, but you will greatly notice a reduced germination rate, increased days to germination, and thinner, less robust plants.

Rosemary Culinary Seeds in the Herb Garden

Perennial Mediterranean herbs such as lavender and thyme require the dry, rocky, and shallow soils native to the region and promise to thrive in any garden able to offer such conditions. Rosemary is widely grown in pots and containers because they offer the thorough and reliable drainage necessary for plants to thrive perennially. If growing in a container, try blending even parts sand and perlite into the potting soil before transplanting for even better drainage.

Soil is best if allowed to dry out between watering because Salvia rosmarinus is susceptible to mold, mildew, and rot in humid and poorly drained gardens. Unlike fruit-bearing crops such as tomatoes and eggplants, rosemary is not a heavy feeder and generally performs well without the use of fertilizers. Rosemary does best in slightly acidic soil with a pH of about 6.0-7.0.

Harvesting Rosemary Culinary Herb

Unlike lavender which is almost strictly grown and harvested for its fragrant blooms, rosemary is harvested for its perennially aromatic stems and can be harvested as needed nearly any time of year, not just spring or summer. Harvesting rosemary follows the same basic guidelines as pruning or propagating and experienced gardeners will often take the opportunity to prune, propagate, and harvest all from the same cuttings.

While many herbs can lose their fragrance with maturity, rosemary is known to maintain it even under a pile of winter snow. If harvesting for culinary use, it's recommended to only harvest smaller and newer growth since these younger cuttings will be less woody, more tender, while boasting a more refined fragrance.

About Rosemary Culinary Herb Seeds

Salvia rosmarinus. (2nd Year Maturity) Rosemary is a perennial herb that grows upright into a profusion of fragrant needle leaves. It is used in cooking and bread, making fragrant oils and soaps.

Rosemary is high in vitamin B6, iron, and calcium. Wrap a bunch and hang it to dry in your kitchen to liven up your cooking area. Rosemary is drought tolerant, loves full sun, and grows back vigorously after cutting.

Sow directly into the soil or in pots a few centimeters down in a location that gets full sun. Keep at about 60° F for 2-3 weeks until germination. Keep seeds evenly moist during germination. Plants should be spaced about 3 feet apart. Grows 3 to 4 feet tall.

Rosemary plants are warm tender perennials native to regions in the Mediterranean. As an evergreen with needle-like leaves and woody stems, Rosemary matures as a cold-hardy perennial during its second season"potentially living up to 20 years! Due to its floral sap with hints of citrus, Rosemary is used as a culinary herb or for aromatherapy with its fragrant sage-green sprigs.