Rosemary is the perfect plant for xeriscape landscapes as its water needs are minimal. Consider it an evergreen shrub that prefers a friable soil that drains quickly – similar to its Mediterranean origin. Soil leaning toward alkalinity and of average fertility suit it best. Overfeeding and overwatering are to be avoided. Root rot, the result of too much water, may make it turn yellow and wilt – add fine gravel, sand, perlite, or compost to the soil mix.
As a perennial in Zones 7-10, it will not overwinter in Cincinnati’s Zone 6, so I grow it in pots to bring in each fall. It does prefer full sun which is usually defined as 8 hours sunlight per day so, inside, it needs to be in a bright spot. Finally, on indoor plants, keep an eye out for mealybugs – white insects that look like fluffy cottons tufts clinging to the stems. Pick them off with a cotton swap dipped in alcohol.
Rosemary Marinated Grilled Steak
Stir 3 coarsely chopped garlic cloves, 3 T coarsely chopped fresh rosemary, 1/4 c plus 2 T Worcestershire sauce, and 2 T extra-virgin olive oil in a non-reactive dish, season with freshly ground pepper. Place (1-3/4 lbs) skirt steak in a dish and marinate at least 30 minutes or overnight. Grill steak, turning once, to desired doneness, 3-4 minutes per side for medium-rare. Remove from grill, cover with foil and let rest 5 minutes. Thinly slice against grain and serve, garnished with fresh rosemary sprigs.