Rosemary makes a beautiful addition to any indoor garden and adds flavor and character to many winter dishes and baking recipes. “My favorite thing about rosemary is the woody, aromatic scent that lingers in the kitchen after you've used it,” says local green thumb and culinary queen Ellen Neville-Verdugo. “It just warms you up.” Growing rosemary indoors can be a bit challenging, however. “You want to use a well-draining soil, like one for cacti and succulents,” says Neville-Verdugo. “Rosemary does not like to be over-watered, so using a well-draining soil is important.” Choose the sunniest, brightest spot you have and rotate your plant every once in a while so that all sides get sunshine. Water every few weeks, or only when the soil feels dry. Harvesting rosemary is pretty simple. Just snip off the top few inches of the most tender rosemary sprigs.
“This is where the rosemary is the most flavorful,” says Neville-Verdugo. This fragrant herb can be used in so many ways. Add it to a simmering pot of fragrant citrus to fill your home with magical winter scents, or add it to roasted vegetables or a pot roast. “My favorite way to use rosemary during the winter is baking. I love making rosemary and Parmesan biscuits,” says Neville-Verdugo. “Fresh rosemary is also amazing in homemade soup, or even in a cranberry cocktail/mocktail for the holidays.” If you need to store the herb for later, trim the ends of the stems and place them in a jar filled with water like you would a bouquet of flowers. “Don't forget to strip the bottom inch or two of leaves, and cover loosely with plastic wrap,” says Neville-Verdugo.