Rosemary
 
Rosemary (Rosemarus-Dew of the sea) is ritual herb indigenous to the Mediterranean region. This grows around the Mediterranean coast because of the salt sea spray. Ancient Greeks believed that Rosemary has the reputation for strengthening the bram and memory. It is used as an emblem of love remembrance and friendship and generally used in weddings, chastening and funerals. Students from Greece used to make garlands of Rosemary in their head when taking exam to stimulate their minds. The plant gives pungent, resinous taste with a delightful perfume. It imparts lasting flavour to many foods.
 
Plant
It is an evergreen shurb highly aromatic and greatly valued for medicine and food. The plant has woody trunk . The leaves are linear and revolute (slightly incurved) green on the dorsal side and woolly grayish on the ventral side. On the ventral sides glands are situated. Tac flowers are pale blue in clusters. The calyx contains lot of oils.
 
Growing:

Rosemay requires light, sandy dry soil. Rosemary needs lune, egg shells, woodash could be added around the bush. It grows well against a wall. The oild content depend on the shelter and the quantity of sunshine the plant has received . It doesn’t require heavy pruning.
 

Peopogation:

It can be peopagated by seeds, cuttings, and division of roots and layering.

i) Seeds: Fine quality plants are obtained from the seeds but it is difficult to germinate the seeds. Sow the seeds in shallow drills at 15 cm apart Transpalnt the seeding to the nursery bed at 15 cm apart when it is few cm height. After sufficient growth transplant the seedings to the man field at 90 cm.

ii) Cuttings: Propagation by cuttings is easier when the palnt flowers. Take healthy cuttings 15 cm height and plant in a sandy soil in a shady place

iii) Root division : This could be done on an established bush for every 2-3 yeaers. This prevent the plant becoming leggy and ensures leaves to have green colour.

iv) Layering: This is done by pegging lower branches under a sandy soil.

Protection:

The plant should be protected from cold winds and frost. Necessary protection measures should be done to prevent the damage.


Harvest:

Rosemary can be harvested from 2nd year after planting at any time of the year. If it is harvested from 2nd year after planting at any time of the year. If it is harvested for drying cut the new shoots that have hardened. The leaves should be taken straight to the drying chamber to prevent the loss of volatile oil.


Uses

Food

The leaves impart piny pungent and lingering aroma.
It adds flavour to most unusual foods as well as every day dishes of meat, eggs and vegetables
Freshly chopped leaves gives flavour to Jam, sweet sauces and herb butter
It acts as ‘digestif’ after a banquet and will refresh the body and mind
It used in the preparation of biscuits, cheese, eggs, soup, stews, sauces
It is also used in meat, fish poultry and stuffing or rabbit
It is used for the preparation of Rosemary tea, wine.

Medicinal

For diuretic disorder . Prepare diuretic tea- take one tea spoon leaves boil it with Lovage and Juniper
Rosemary water (Rosemary steeped in boil water) improved the skin, and used as a hair wash. It also stimulates hair growth.
It acts on weak digestion, flatulence, neuralgic pains.
It stimulates circulation of blood
It widens the tissues where it is applied
It acts as a room freshner-twigs are burnt to give the aroma
It is used as a moth repellant with other herbs
Oil of Rosemary; Soak apieal shoots and leaves in vegetables oil for a week and keep it in the sun. Then the oil is filtered and used as Oil of Rosemary.