Propagating Rosemary

rooting rosemary

Propagating rosemary is a great starter project if you haven’t rooted anything before—it’s almost fool-proof!  Just take some 4-6 inch long cuttings from a rosemary bush that you like (maybe even one from a park or a neglected hedge), peel off the lower leaves so they don’t rot, and stick the sprigs into some filtered water.  The best time to take cuttings is early summer, but rosemary can be rooted year round.

In a week’s time, you should have some little roots starting, and if you leave them in for too long, you’ll have a lush tangle of roots within a month or two!  Gently separate the sprigs and transplant into a potting mix that has high moisture retention (mixes with coir, peat, or vermiculite are good for this) and keep it pretty moist to start off, gradually letting the soil become drier as the plant adjusts to the life non-aquatic.  Soon after, they’ll be ready to transplant outdoors, where they should grow like crazy and give you more rosemary than you’ll ever need in the kitchen!

And you may be seeing more of this blue wall in the photo,  as this particular shelf in the kitchen is quickly becoming one of my favorite spots to photograph small arrangements—it seems to give ordinary objects an instant “Dutch still life” treatment—fun!


About Ashley in Open Lotus Garden

Organic and biodynamic gardener, writer/editor, lover of nature, animals, and the world.
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2 Responses to Propagating Rosemary

  1. Nice, thanks for the tips, I can use them since we actually have a lot of soil-less Rosemary starts in little glass jars in my house here and the other day we trimmed down the long track of it in the greenhouse and tied them up a bit to keep them from growing into the Kale beds.

    I like the addition of the garlic and pepper, looks like a tasty combination, any recipe suggestions?

  2. @ Colin – I’m not much of a recipe person, and I enjoy rosemary most often just on plain ol’ roasted potatoes with olive oil and garlic. (This is probably entirely due to the fact I have such little time to cook these days.) But in poking around the web, I found this recipe, which is for a really interesting-looking tomato chutney type thing, which they recommend to go with chick pea fritters, which also sound *just* a little bit delicious. The recipe calls for rosemary, black pepper, saffron(!) and chili flakes:

    And now I’m going to have to try this once my tomatoes start making fruit! 🙂

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