by Ferry-morse
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Perennial Herb. Because of the fragrant aroma and warm, tangy flavor of the leaves, Rosemary is popular for flavoring meats and soups. To add zest to grilled beef, chicken or ribs, toss leaves over hot charcoal. To store, dry leaves in shade or freeze them when they are cut. Rosemary is a good companion to members of the cabbage family, protecting them from pests. Start indoors by sowing seeds thickly in light, well-drained soil 8 weeks before transplanting outdoors. Needs some shade. Transplant outdoors when 6 inches tall. Grows into large perennial shrubs in warm climates, but is killed by frost everywhere. Cut sprigs as needed.
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