ROSMARINUS officinalis ‘Prostratus’

Rosemary –

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Often used as a ground cover, Rosmarinus officinalis Prostratus is just as edible as other varieties. This variety spreads easily and rapidly. Because of its draping habit is an excellent plant for planters and rock walls. Any place where a low-growing, spreading plant is desired is a great location for Rosemary. Light blue flowers appear during summer and provide extra texture and appeal. Plant Rosmarinus officinalis Prostratus in porous soil in full sunlight. Once established, limited watering is needed.

Winchester Gardens generally stocks this item. 

Common Name:
Cultivar:
Class:
Zone:
Blooms:
Bloom Color:
Foliage Color:
Evergreen:
Drought Tolerant:
Shade Tolerant:
Full Sun:
Partial Sun:
Deer Resistant:
Attracts Butterflies:
Height:
Width:

Rosemary
Prostratus
Annual – Edible
7
Summer
White, Blue
Green
No
Yes
No
Yes
No
No
No
1-2′
2-3′

Snip fresh rosemary stems throughout the growing season. To use rosemary, strip needles from stems and chop before adding to dishes. To store fresh rosemary up to one week in the refrigerator, place stems in a plastic bag with a damp paper towel.

To preserve, air-dry stems by bundling and hanging upside down in a dark place with good air circulation. Remove leaves from stems and store in airtight containers. Dried, whole rosemary retains flavor up to one year. You can also freeze whole stems in a plastic bag. To use, strip as many leaves as you need from frozen stems. Chop rosemary well before using.

Pulverize dry leaves before adding to dishes, herb blends, or sauces to release aromatic oils and to make them easier to chew. Rosemary texture and flavor varies throughout the season. Leaves are tender in spring, with fewer aromatic oils. By late summer, foliage packs a more potent flavor. Toss late summer stems onto grilling coals to infuse meat with delicious flavor.

Harvest rosemary flowers for a delicious addition to lettuce or fruit salads, pasta, or rice creations.

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