Rosmarinus officinalis L. (rosemary) is native to the Mediterranean and is widely cultivated throughout the world. It has both therapeutic and culinary purposes, and is known for its bioactive molecules that possess several pharmacological properties, including anti-inflammatory, antioxidant, antimicrobial, and anti-cancer effects.

Rosemary is a staple in culinary preparations, enhancing the flavor of meats, soups, stews, fish dishes, potatoes, salads, pastas, and breads such as focaccia. It also acts as a food preservative, improving the sensory and functional attributes of food.

How to grow rosemary
Transplant into the garden after danger of frost or in a container in full sun (6-8 hours of full sunlight). Good drainage and good air circulation are important. Fertilize at planting time and occasionally during the growing season.
Water: Water rosemary plants thoroughly when the soil is dry to the touch, but allow the plants to dry out between watering intervals. Rosemary is drought tolerant.
Bring rosemary indoors for the winter: In our Hudson Valley, where winter temperatures can drop as low as 30 degrees, rosemary plants will need to overwinter indoors in a cool, sunny room, away from cold drafts; Water sparingly.

Not enough sunlight? Artificial lights will help your rosemary thrive. Transplant your potted rosemary outside once all danger of frost has passed.
Rosemary Plant Pests and Problems

Powdery mildew: Powdery mildew is a white, powdery fungus that can develop if the surrounding air is moist and there is not enough air movement. Powdery mildew won’t kill your plant, but it will weaken it.
To prevent: Let the soil dry out a bit between waterings, keep the plant in sunlight, and if necessary, run a fan for a few hours a day to create a breeze.
To cure: Dissolve a teaspoon of baking soda in a gallon of water and spray the plant if powdery mildew appears.
Repotting: When your rosemary plant has grown quite large, you can move it to a larger pot or, if you want to maintain the size of the plant, prune the roots: cut off a couple of inches of the roots from the bottom and sides of the root ball, then transplant into the same pot. You should also cut off some of the top at the same time. Use those cuttings for seasoning!
Pruning: Pruning will result in a bushier plant. Trim the rosemary once it has stopped blooming, being careful not to cut off more than 1/3 of the plant at a time, cutting just above the leaf junction.

Harvest: Cut 10 to 15 cm from the tips of the branches of established plants, just above the pairs of axillary buds (leaf junction).

I hope that with these tips you will always have rosemary in your home!