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  • Rosemary is a fragrant perennial, evergreen herb native to the Mediterranean.
  • It can withstand droughts, surviving a severe lack of water for lengthy periods.
  • Rosemary plants flower in spring and summer in temperate climates, but the plants can be in constant bloom in warm climates; flowers are white, pink, purple or deep blue.
  • It is considered easy to grow and pest-resistant.
  • Rosemary can grow quite large and retain attractiveness for many years, can be pruned into formal shapes and low hedges, and has been used for topiary. It is easily grown in pots.
  • The groundcover cultivars spread widely, with a dense and durable texture.
  • Rosemary grows on friable loam soil with good drainage in an open, sunny position.
  • It will not withstand waterlogging and some varieties are susceptible to frost.
  • It grows best in neutral to alkaline conditions (pH 7–7.8) with average fertility.
  • It can be propagated from an existing plant by clipping a shoot (from a soft new growth) 10–15 cm (4–6 in) long, stripping a few leaves from the bottom, and planting it directly into soil.
  • It is used as a culinary condiment, to make bodily perfumes, and for its potential health benefits.
  • The herb not only tastes good in culinary dishes, such as rosemary chicken and lamb, but it is also a good source of iron, calcium, and vitamin B-6.
  • It is typically prepared as a whole dried herb or a dried powdered extract, while teas and liquid extracts are made from fresh or dried leaves.
  • The herb has been hailed since ancient times for its medicinal properties.
  • Rosemary was traditionally used to help alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth.

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