Quote:
Originally Posted by SueCT
Rosemary will grow into a fairly large shrub in warm climates, which I am always jealous of. I certainly have known about using rosemary to baste meats but since it is a smaller slower growing herb in my climate, it would take a month or two to regrow a branch large enough to do that with. I have also heard of taking a larger, stiffer branch of it from a larger shrub of Rosemary and using it as a skewer to make kababs. My rosemary never grows branches that large and sturdy, so it is not an option for me. But I would love to have one of those in my garden!
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You want Gorizia Rosemary for this I had about 50 plants and they all drowned.
Long sturdy branches up to 6 feet for kabobs.
Worth