Rosemary

Rosemary Buying Guide

If you are buying rosemary to use as an herb brush, make sure it is fresh-cut rosemary stems. If you are using rosemary for cooking, buy freshly-cut, dried, or powdered rosemary. 

Which rosemary should you buy? If it is for cooking, you may consider any of the following:

• Tuscan Blue (Rosmarinus officinalis ‘Tuscan Blue’) – This variety has a milder taste compared to others. This goes well with meat dishes, vinegars, and oils.
• Rosemary Arp (Rosmarinus officinalis ‘Arp’) – This variety of rosemary is ideal for those who live in places with cold temperatures because the rosemary arp can survive down to 10 degrees Fahrenheit. It has a lemony scent and its woody limbs are used as skewers so that the meat absorbs the flavor.
• Spice Island Rosemary (Rosmarinus officinalis ‘Spice Islands’) – This variety has a scent similar to nutmeg and clove and is best for potatoes and herbed breads.
• Gorizia Rosemary (Rosmarinus officinalis ‘Gorizia’) – This variety that originated from Italy is often used for making pesto. It has a gingery flavor and is preferred for drying because of the volume of the leaves.
• Rosemary Prostrate (Rosmarinus officinalis ‘Prostratus’) – One of the most aromatic rosemary varieties and the most fragrant among the creeping rosemary variants. Used in Mediterranean cuisine.

Rosemary Production & Farming in Texas

Cultivating and growing rosemary can be tricky for inexperienced farmers and growers because it is difficult to start the seed of rosemary owing to its low germination rate and relatively slow growth. The reward for persistence and hard work comes after because once the rosemary is stable and established, it can live for up to 30 years with good harvest yield for four to seven years. Harvest rosemary once or twice a year.

Rosemary grows best in places that allow the plant loam soil with neutral to alkaline conditions (pH 7–7.8) and with good drainage as well as exposure to sunlight and an annual rainfall average of 500 mm. Rosemary thrives best when planted in a place within the altitude range from 1500 to 3000 meters above sea level. 

Pesticides:

Rosemary has a reputation for being resilient against pests, and because of that, rosemary is the main ingredient for pesticides. However, it is still prone to be attacked by pests like aphids, whiteflies, beetles, and mealybugs, necessitating the use of pesticides, especially for commercial, large-scale rosemary plantation.

• Neonicotinoids – The name means new nicotine-like insecticides. Neonicotinoid is a class of neuro-active insecticides, which includes imidacloprid. 
• Neem – This is an effective organic insecticide, miticide, and fungicide.

For an organic, home-made pesticide, mix 1 gallon of water with two tablespoons of neem, 1/2 teaspoon of rosemary (or lavender, depends on what you prefer), and two tablespoons of phosphate-free liquid dishwashing soap. Mix and pour into a spray bottle.

Geography:

Rosemary is native to the Mediterranean and Asia. Mediterranean countries, Northern Africa (in the foothills of Maluti Mountains in the Eastern Free State as well as in Gauteng, Limpopo, North West Mpumalanga, and the Eastern and Western Cape provinces), England, Mexico, and the US are the leading producers of rosemary.

Packaging:

It is common to see rosemary wrapped in plastic or paper like a bouquet. Sometimes, these are bundled and tied with a string or rubber band, sold in small quantities. You can find these on a pile on a tray along with other herbs and spice products for sale. Crushed or ground rosemary powder is sold in bottles or plastic packets. Rosemary oil – used in a wide variety of products like soaps, creams, candles, deodorants, hair tonics, shampoos, fresheners, and organic pesticides – is sold in bottles of varying sizes. Rosemary plants are also sold in farmers markets and in stores and supermarkets that sell potted plants.

Eating Rosemary

You can have rosemary in a lot of different ways. Use rosemary as a rub and herb brush so that you can taste the flavor on steak, grilled meat, or fried meat. If you are vegetarian, add a pinch of rosemary on zucchini sautéed with onion, garlic, and oil or put shredded rosemary leaves on quinoa salad. If you are more into bread, did you know that rosemary is an excellent flavor when making herbed bread? Rosemary focaccia with oil and coarse salt is a great example of infusing rosemary in bread. If you like marmalade, add rosemary when making caramelized onion. There are so many choices because rosemary pairs well with many different flavors, from chestnut to curry, paprika, cumin, and so much more!

Storage:

If you are storing rosemary to sell them, make sure the leaves are clean before storing them in crates or boxes. 

Harvest rosemary in the morning and have it delivered to the market in the afternoon. If not, store rosemary in a room with a 5 °C temperature before delivery to any point of sale location. 

When storing rosemary after purchasing it from the market, make sure any unused rosemary you want to keep for use later or in the following days are put in a vase with water and a pinch of salt. You can also store these inside the refrigerator.

Cooking:

Use fresh and dried rosemary to season food like soups, stews, meat, fish, and poultry. One of the common uses of rosemary is as an herb brush when roasting meat. Ethiopians refer to rosemary as yetebes ketel, which means leaf used for roasting.

Nutrition:

Rosemary is a low-calorie, low-fat food, which is an excellent source of vitamin A (beta-carotene), B-6, and C, as well as calcium, folate, magnesium, potassium, manganese, and iron.

• Calcium: 317.00mg
• Iron: 6.65mg
• Potassium: 668mg
• Sodium: 26mg

Nutritional Benefits:

The antioxidants and anti-inflammatory compounds found in rosemary help the body improve its immune system and blood circulation. Rosemary also helps in improving our memory, alertness, focus; our appetite; and our skin. Consuming rosemary benefits those who are struggling with digestive and intestinal problems.

When Are Rosemary in Season in Texas?