Rosemary

Short description of the species

Botanical name

Rosemary

Latin name

Salvia rosmarinus

Family

Lamiaceae

Origin

From the Mediterranean region

Crop classification

Spicy and aromatic plants

Exposure

full sun

Frost resistance

Able to withstand frosts down to -10 °C

Optimal growth temperature

18 – 25°C

Water requirement

Drought resistant

Soil requirement

Sandy to rocky soils

Soil pH

6,5 – 8,7

Edible part

Folium rosmarini (rosemary leaf), Oleum rosmarini (rosemary essential oil)

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Interesting

Until 2017, the name Rosmarinus officinalis L. was commonly used, which is now only a synonym for the valid name, Salvia rosmarinus Spenn., because recent evidence has confirmed that Rosmarinus L. belongs to the genus Salvia L.

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Usage

It is a common part of Mediterranean cuisine, where its aromatic leaves are used fresh or dried to flavor fish, sauces, meat, cheeses, and marinades, especially in French and Italian cuisine.

Inclusion in the crop rotation and fertilization requirements 

Rosemary overwinters as an evergreen shrub, grown in one place for 10-15 years. 

Track: I. (mature MH), II. 

Suitable preceding crops: legumes, cereals, mustard, flax, please, stick

Fertilization: In southern European countries, where rosemary is grown in field conditions on larger areas, the growth is fertilized annually with manure at a rate of 15-20 t/ha. 

Varieties: One of the main goals of breeding is to increase frost resistance, which allows its cultivation in colder areas where it naturally cannot overwinter.

Cultivation techniques 

It reproduces mainly vegetatively, by one-year cuttings. 

Propagation: mainly vegetative 

Cultivation techniques - from seedlings

Harvest - at the beginning of flowering, which usually occurs in late spring to early summer. In Mediterranean countries, rosemary can be harvested for culinary purposes 1-3 times a year. 

Uses: it is a common part of Mediterranean cuisine, where its aromatic leaves are used fresh or dried to flavor fish, sauces, meat, cheeses and marinades, especially in French and Italian cuisine 

Effect on human health

Constituents: essential oils, polyphenols (rosmarinic acid), flavone glycosides, bitters, sterols 

Phytotherapeutic groups: antiphlogistic, antibiotic, neuroprotective 

Diseases and pests

it is generally a resistant plant, but it can suffer from root rot, especially in heavy, poorly drained soils with excessive moisture - it is most often caused by the fungus Phytophthora spp., which leads to yellowing of the leaves and the death of the plant. Other pests and diseases include powdery mildew, aphids, whiteflies, and mites, but they are rarely found outdoors.