Rosemary is a disease preventing and health promoting herb, rich in vitamins A, B, C, folic acid and iron. With all these benefits, rosemary is a great addition to your kitchen garden and easy to propagate from an established plant. Spring is the best time for propagation as your plant is actively growing.
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| the mother plant Munger Place, Dallas, Texas |
Trim 4-5 inch cuttings from the new growth of your established plant. (If you don’t have an established plant, feel free to take some of mine…) Make angled cuts to allow more surface area for rooting.
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| cutting from new growth |
Remove the leaves from the bottom half of each cutting. (Reserve these discarded leaves for roasted potatoes…Recipe below.)
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| remove bottom leaves before planting |
Plant cuttings in a mixture of seed starting potting soil (a combination of fine textured compost and sand). Make sure your pots have drainage holes.
Place in a sunny spot away from drafts. In Dallas, the plants can already be moved outside. In cooler climates, a sunny windowsill is best until the chance of a freeze has passed.
Water well with root stimulator mixed with the water. Water frequently but do not overwater.
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| water mixed with root stimulator |
Depending upon the variety, the rosemary should root within 1-2 months.
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| May 5… |
One month later, my cuttings have rooted and doubled in size. In June, I plan to transplant them into my Fayetteville yard…✿
Easy Rosemary Potatoes
1 1/2 pounds small white or red-skinned potatoes
1/8 cup olive oil
3 cloves chopped garlic
3/4 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons minced rosemary
Halve or quarter the potatoes. Toss with the remaining ingredients. Spread on a cookie sheet and bake at 400 degrees (approximately 45 minutes) until brown and crispy, turning once. Serves 4.
Happy Gardening, Happy Eating!
talya
