Rosemary seeds (5 seed pellets)

Rosemary seeds (5 seed pellets)

Rootbox

Rosemary seeds (5 seed pellets)

R 43.99

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Sow & Harvest Calendar
SOW HARVEST
 
JUL
AUG
SEP
OCT
NOV
DEC
JAN
FEB
MAR
APR
MAY
JUN

Rosemary is a beautiful and aromatic herb with deep green leaves and blue flowers. This makes it an amazing ornamental plant that can beautify any home. Because of its bitter taste and characteristic aroma, it is well known for its use in the kitchen where the leaves are used for flavoring foods such as; roasted lamb, chicken, pork and turkey. The mustard-like aroma that rosemary gives off when roasting with meat and vegetables makes it perfect to use in braaing. Traditionally, the leaves are also used for Mediterranean dishes. Not only does this herb give a great taste to many culinary dishes, it is also a good source of vitamin B6, calcium and iron.

Rosemary can also be burned as natural incense which can be used to release an aroma into a room.

Rosemary is very easy and economical to grow. It is sun-loving and grows well in relatively poor, well-drained soil. The stronger the sunlight, the stronger fragrance of the leaves will be. The flavor will be its strongest in the afternoon so this would be the best time to cut stems for culinary purposes.

  • Each pellet contains 10-15 seeds. One pellet can be planted 5-10 cm deep. Best planted at soil temperatures between 15°C and 20°C. Rosemary is fairly drought tolerant but still needs regular watering.
  • Spacing to be 20cm X 20 cm.
  • Harvest when stems have hardened. Harvest time may be shorter in warmer seasons.
  • Prune newly planted plants (cutting them back about a third) immediately after flowering to encourage strong, bushy growth and help prevent plants from growing too tall.

*Rootbox Culinary Tip- Rosemary bread (No need to knead)

Bread is a delicious simply eaten on its own, with various spreads and cheeses, best to create the perfect sandwich or be the perfect addition to any meal. This rosemary flavored bread is great to enjoy in any way you like.

Ingredients: 

500g white flour
One sachet (7g) instant yeast
10g table salt
280g tepid water (two parts cold water and one part boiling water)
80g double cream
3-5 stripped sprigs of rosemary

Instructions:

Grease a non-stick loaf tin thoroughly. Preheat oven to 200˚C 20 minutes before you plan on baking

Mix flour, salt, yeast and rosemary leaves in a large bowl. Gradually add in water and cream. Combine until it comes into rough dough. Then work the dough with your hands and form it into a ball.

Cover the bowl with cling film and let it sit for 30 minutes.

Thereafter, give it a push and fold to get some air inside. Replace your cling film and leave the dough to sit for an hour, at room temperature. 

Scrape your dough out onto a floured surface. Roll it up really tight like a swiss roll, and then place it in your tin.

Let this sit for 45 minutes to an hour at room temperature, uncovered.

Diagonally slash your loaf across the top several times then bake it for 30-35 minutes, you will know when it’s ready if it sounds hollow when tapped on the bottom. Leave to cool before serving, with an optional extra sprig of rosemary. 

Alternatively, you can also make soft rolls by dividing your dough into 12 equal pieces, shaping them into balls and baking them for 15 minutes (or until golden brown)