Rosemary is the Third Culinary Herb in this Series

Rosemary is the third culinary herb in our series. "Rosmarinus officinalis" is another shrub-like perennial herb. Its Latin name, "Rosmarinus", means "mist of the sea" because it grows on the craggy sea cliffs of France, Italy, Spain, Greece, and several Mediterranean islands. Its needle-like aromatic leaves help it retain moisture in its windy and salty environment. In growing rosemary, perfect drainage and at least six hours daily of sunlight are its biggest requirements.

Amend the soil with sand and compost or make a raised mound if planting in the garden. If growing it in a clay pot, you can bring it indoors for the winter. Sometimes at Christmas you may see nursery-grown rosemary sheared into a Christmas tree shape, decorated with small red ribbons or bells, and for sale at grocery stores.

Rosemary signified remembrance for the ancient Greeks. They would twine sprigs of rosemary into their hair or use an infusion to wash their hair, all to strengthen the memory. Rosemary also makes a soothing addition to warm bath water.

The fresh or dried leaves are used in meat, poultry, and fish dishes. Rosemary can also be added to stuffing, vegetables (especially potatoes fried in olive oil), salads, and breads. As a garnish, a single sprig of rosemary will add a touch of green and a pungent aroma to any plating.

Try growing rosemary for a decorative touch to your vegetable garden. Or plant it along the garden path to the kitchen where you will remember to pick it often. If you are lucky, your rosemary will bloom after a year with small intensely blue flowers. Remember to plant rosemary as an essential culinary herb in your border!