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Rosemary
DAYS TO SPROUT
DAYS TO
SPROUT
15-25 days
MATURES IN
MATURES
IN
42 days
TASTE IT FOR
TASTE IT
FOR
6-12 weeks
Care & Harvest
✂️ Pruning: Remove leaves with brown spots if they appear. Check the roots monthly and trim any that are brown or extending past the yPod.
🔎 Plant Health: Spider mites are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!
🌿 Harvest: Harvesting frequently helps prolong the plant’s life. Pinch off individual leaves, or use clean shears to cut stems above growth nodes. Once the plant reaches 8 inches, you can begin trimming larger outer leaves. Ensure you harvest only up to a third of the height of the plant at a time, to ensure it continues growing.
Quick Facts
Rosemary is native to the Mediterranean region and Asia, and gets its name from Latin “ros marinus” or “dew of the sea”. Rosemary was considered sacred to ancient Egyptians, Romans, and Greeks.
Rosemary produces small, fragrant leaves and flowers in beautiful shades of white, blue, and purple. Beyond its aesthetics, Rosemary helps deter pests and acts as a natural sentinel in your Gardyn. Rosemary leaves have little nutritional value, but its fragrant oils and phytochemicals are strong in antioxidant properties, could potentially lower blood sugar, and have been known to improve brain health.
Rosemary has a piney astringent flavor and aroma similar to tea and charred wood. Best used as a seasoning for savory foods or meats or prepared as an herbal tea. Blendit with Oregano and Thyme as the foundation for a simple herbal seasoning.
Harvest to Plate Recipe
How To Cook Rosemary
INGREDIENTS
- 4-6 ounces spaghetti or linguini (reserve some pasta water)
- 1/4 cup panko bread crumbs
- 1 tablespoon chopped fresh Gardyn Rosemary
- 2 cups fresh Gardyn Kale or Swiss Chard
- 1 clove minced garlic
- 1-2 lemons (plus zest)
- 2 tablespoons olive oil
- Salt, to taste
- Toasted sliced almonds as topping, to taste (optional)
- Red pepper flakes, to taste (optional)
INSTRUCTIONS
1) Cook your pasta in salty boiling water until al dente.
2) While your pasta cooks, toast the panko, rosemary and a pinch of salt in a medium/large skillet. When the panko starts to brown a little bit, remove the mixture from the pan and set aside.
3) Wipe out the pan and add drizzle of olive oil, the collard greens, a few pinches of salt, the minced garlic and a good squeeze of lemon. Cook until the collard greens are mostly wilted (a few minutes).
4) Add the pasta, and toss with a small dab of butter, a squeeze of lemon, and some reserved pasta water if necessary to loosen it up. Finish with a drizzle of olive oil.
5) Remove from heat and toss with the rosemary-panko mixture, toasted almonds, a bit of lemon zest and a pinch of red pepper flakes. Taste, adjust seasonings.