Rosemary

Rosmarinus officinalis.

Rosemary is a half-hardy, shrubby plant, from three to six feet in height. The leaves vary in form and color in the different varieties; the flowers are small, generally blue, and produced in axillary clusters; the seeds are brown, or blackish-brown, and retain their vitality four years.

Propagation and Cultivation.—Like most aromatic plants, Rosemary requires a light, dry soil; and, as it is not perfectly hardy, should have a sheltered situation. The Common Green-leaved and the Narrow-leaved are best propagated by seeds; but the variegated sorts are propagated only by cuttings or by dividing the roots. The seeds are sown in April, in a small nursery-bed; and the seedlings, when two or three inches high, transplanted in rows two feet apart, and eighteen inches apart in the rows.

When propagated by cuttings, they should be taken off in May or June, six inches long, and set two-thirds of the length in the earth, in a moist, shady situation: when well rooted, transplant as directed for seedlings. The roots may be divided in spring or autumn.

Use.—It is sometimes employed, like other pot-herbs, for flavoring meats and soups. It is used in the manufacture of "eau de Cologne," and its flowers and calyxes form a principal ingredient in the distillation of "Hungary Water." Infusions of the leaves are made in some drinks, and the young stems are used as a garnish.

There are four varieties, as follow:—

Common or Green-Leaved.

Leaves narrow, rounded at the ends,—the upper and under surface green; the flowers are comparatively large, and deep-colored.

The plant is of spreading habit; and, in all its parts, is more strongly aromatic than the Narrow-leaved. It is decidedly the best sort for cultivation.

Gold-Striped.

A variety of the Common or Green-leaved, with foliage striped, or variegated with yellow.

This and the Silver-leaved are generally cultivated as ornamental plants. The Gold-striped is much the hardier sort, and will succeed in any locality where the Common Green-leaved is cultivated.

Narrow-Leaved.

The plants of this variety are smaller and less branched than those of the Common or Green-leaved, and are also less fragrant; the leaves are hoary beneath, and the flowers are smaller and of a paler color.

It is used in all the forms of the Common or Green-leaved, but is less esteemed.

Silver-Striped.

This is a sub-variety of the Common or Green-leaved, and the most tender of all the sorts. It is principally cultivated for its variegated foliage; the leaves being striped, or variegated with white.

Like the Gold-striped, it can only be propagated by slips or by dividing the roots, and must be well protected during winter.