Rosemary is an ancient culture symbolizing abundance and health in the home. It combines decorative qualities with healing properties, so it can be grown both in flowerbeds and in garden rows. The plant is characterized by a rich spicy aroma and a characteristic bitterish taste, which makes it a valuable ingredient for cooking and folk medicine.
To obtain greens, it is recommended to start harvesting from the second year of vegetation, about 62–67 days after spring regrowth. Picked shoots can be prepared in advance: by thoroughly drying them, they retain aroma and properties for a long time. Tea is brewed from fresh or dried leaves, used as a garnish for meat and potatoes, and also applied in canning and pickling.
Rosemary has a perennial life cycle, but it does not survive the winter in the middle belt. Therefore, it is grown in pot culture: first in small pots, then as it grows, it is transplanted to larger ones. In open ground, the plant is best kept in a sheltered from wind place with bright sunlight and fertile light soil. With proper care, the height can reach 30–40 cm, and in southern regions – up to 100–150 cm. Flowers are small, blue in shade, appearing in April-May.
In baths with rosemary branches, oil, or tincture, immunity is strengthened, the body is toned, and fatigue, joint pain, and skin inflammation are relieved. This makes the plant universal both for cooking and for home therapy.
