Rosemary brings a pine-like aroma and bold, savory flavor from the herb garden to your kitchen. Its evergreen, needle-like leaves add texture to sunny borders and containers, while fresh sprigs make roasted vegetables, breads, and slow-cooked meals especially fragrant. This packet contains 100 Non-GMO, heirloom seeds for planting.

Germination Rate: 91%. Test Date: 1/26. TLM.

Culinary Uses

• Roasted Vegetables: Toss finely chopped leaves with potatoes, carrots, onions, or squash before roasting for a savory, aromatic finish.
• Meat and Poultry: Add rosemary to marinades, rubs, and pan sauces for chicken, lamb, pork, or beef.
• Savory Baking: Mix chopped leaves into focaccia, biscuits, flatbreads, and crackers.
• Soups and Stews: Simmer a sprig in bean soups, broths, and stews, then remove the woody stem before serving.
• Herb Butter: Combine finely chopped leaves with softened butter for warm bread, cooked vegetables, or grilled foods.

Medicinal Uses

Rosemary has a history of traditional use in aromatic herbal preparations. This information describes traditional use only and does not establish a medical benefit. This product is seed for planting, not a medicine, and is not intended to diagnose, treat, cure, or prevent disease.

Growing Directions

• Sunlight: Choose full sun with at least 6–8 hours of direct light daily.
• Soil: Use a light, well-drained growing medium. Avoid sites where water collects around the roots.
• Starting Seeds: Start indoors in a seed-starting mix, lightly covering the seeds. Keep the medium lightly moist rather than saturated. Germination can be slow and uneven, so give seedlings time to establish.
• Transplanting: Harden off indoor-grown seedlings gradually before planting outside after frost danger has passed.
• Spacing and Airflow: Allow room for the plants to branch and for air to circulate; adjust spacing to the mature size and your growing conditions.
• Watering: Once established, allow the soil to dry slightly between waterings. Containers may need more frequent checks during hot weather.
• Fertilizing: Avoid excessive feeding. If needed, use a light application of balanced fertilizer according to its label.
• Containers: Use drainage holes and a well-drained potting mix. Pots make it easier to move plants into protection during cold weather.
• Harvesting: Snip tender sprigs once plants are established. Harvest lightly, leaving plenty of foliage, and avoid cutting deeply into bare woody stems.
• Winter Care: Protect plants from hard freezes. In cold climates, move container-grown plants to a bright, protected location.

Order Rosemary Herb Seeds Today

Order yours today and grow fragrant Rosemary for fresh garden-to-kitchen flavor in roasted vegetables, breads, and savory meals.

Important Disclaimer

• Herbal Use: Traditional-use information is educational, not medical advice. Consult a qualified healthcare professional before using herbs medicinally, especially if pregnant, nursing, taking medication, or managing a health condition.
• Variety Disclaimer: Plant size, growth habit, flavor, and maturity vary with climate, soil, and gardening practices.
• Seed Storage: Store unused seeds in a cool, dry location away from sunlight, heat, and moisture. An airtight container helps protect viability.
• Planting Guidance: Follow local frost dates and consult your local extension service for region-specific planting and winter-care guidance.

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Rosemary-Garlic Roasted Potatoes

Freshly harvested Rosemary turns simple potatoes into a fragrant side dish with golden edges and tender centers. This recipe uses harvested herb leaves, not the planting seeds in the packet.

Yield: 4 servings. Preparation: 10 minutes. Cooking: 35–45 minutes.

Ingredients

• 2 pounds potatoes, scrubbed and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 tablespoon finely chopped fresh Rosemary leaves, washed and stripped from woody stems
• 3 garlic cloves, minced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper

Directions

1. Heat the oven to 425°F. Dry the scrubbed potatoes before cutting so they roast rather than steam.
2. Toss potatoes with olive oil, Rosemary, salt, and pepper. Spread in a single layer on a large rimmed baking sheet without crowding.
3. Roast for 25 minutes, then turn the potatoes. Add the minced garlic and toss gently.
4. Roast for another 10–20 minutes, until the potatoes are golden and tender when pierced with a fork.
5. Serve warm alongside chicken, fish, or a vegetable main dish.

Option: Finish with a small squeeze of lemon juice just before serving.

Storage: Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat thoroughly before serving.