Rosemary is known for its haunting fragrance and affinity for flavoring meat.
Students in ancient Greece wore garlands of Rosemary to help them remember when taking exams. Its reputation for strengthening the memory made it the emblem of fidelity for lovers. “Here’s some Rosemary my love, don’t forget me.”
Rosemary is native to the Mediterranean region and grows freely all over southern Europe. Throughout the world it is cultivated as a culinary herb, as well as for cosmetics and medicine.
Classified botanically as Rosmarinus officinalis, its common name is derived from the Greek ros, meaning “dew” and marinus, meaning “sea,” which explains why it’s sometimes called “dew of the sea.”
A tender evergreen shrub, Rosemary will not survive winter outdoors in much of the United States. Fortunately, it’s easy to dig them, pot them up, and overwinter indoors in a bright, south-facing window. Don’t overwater, but don’t allow it to dry out. The gospel of overwintering Rosemary says if it dries out, it’s dead. Learned that the hard way. Here’s a post I wrote last fall when I brought my Rosemary indoors.
Like most other culinary herbs, Rosemary grows in average, unimproved soil, although you do need to provide good drainage. Rosemary is difficult to start from seed. It has very low germination rates and is slow to get growing. Small transplants are widely available. Set out transplants after all danger of frost has past. Rosemary does best in full sun, but it will grow slowly in partial shade.
Plant Rosemary near cabbages and beans to repel moths and beetles.
Burn stems of Rosemary on barbecues to deter flying insects and infuse barbecued meat with its unique flavor. In the Mediterranean area, linens are dried draped over Rosemary bushes so its bug-repelling oils scent the linens.
To make the most flavorful roast chicken ever (so I’ve been told), stuff the cavity with several sprigs each of fresh Rosemary, parsley, and thyme, along with an entire head of garlic. Roast, covered, until chicken is tender.
You’re welcome. 
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