Rosemary is an evergreen perennial plant which can be harvested all year round. It produces small pretty blue flowers in the

winter rand early spring.  Uses: Rosemary springs cooked with fried vegetables make a lovely combination (don’t forget to remove the springs before eating) makes a wonderful oil and vinegar. Great for marinades. Add finely chopped leaves to soups, sauces,

salads, pasta and bread such as focaccia. Rosemary combines well with any of the following herbs: bay, chives, garlic, lavage, mint. oregano, parsley, sage, savory and thyme.