Foliage Follow Up: my rosemary hedge

I’m a bit late, but I did want to show off my 25 rosemary plants (on the left, below), which grew from cuttings that I took from a single big old plant that was in the garden when we arrived here.

Foliage Follow Up for December/enclos*ure:  rosemary(Especially since the gardener expressed grave doubts at the time that they would root and grow.)

The photo above shows the passage between the vegetable garden on the left and the cutting garden on the right, walking toward the south end of the upper lawn.

By the way, that huge, dark green tree in the upper left corner is what your potted weeping fig would look like over time — in the ground, in a constantly warm climate.

I started the cuttings about 18 months ago.*  Now the plants are 2′ to 3′ tall,

Foliage Follow Up for December/enclos*ure:  rosemaryexcept at the very end, on the left above.  Those plants — which will finish out the row — are about 6 months old.

Foliage Follow Up for December/enclos*ure:  rosemaryAbove, on the left, is the mother plant.  Just to the right of it is a little patch of alpine strawberries, which I grew from a packet of seeds.

Foliage Follow Up for December/enclos*ure: alpine strawberriesI divided them recently, so they look a bit skimpy.  The tiny fruit does have a more pronounced and almost perfume-y taste, compared with larger strawberries.

Foliage Follow Up for December/enclos*ure:  black-eyed susan seedlingAs I am giving you  a couple of my success stories, I should also show you the flip side — above.

This is the one Rudbeckia hirta or black-eyed Susan to germinate out of an entire packet of seeds — a plant that has a reputation for generous self-seeding.  I have big hopes for it, though.  It’s a pretty showy native American plant.

Thanks to Pam at Digging, who hosts Garden Bloggers’ Foliage Follow Up on the 16th of every month. Click  here and see what’s happening in other gardens.

*I cut pieces that were a little or not quite woody, stripped the ends of leaves, and stuck them in a slightly sunken, slightly shaded place.  Then, I kept the ground there damp for a few months.  After I transplanted them, I was also careful to water the new plants almost daily for a few weeks.

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10 Comments

Filed under African gardens, American gardens, garden design, nature, our garden, plants, Rwandan gardens, working in the garden

10 responses to “Foliage Follow Up: my rosemary hedge

  1. It must be wonderful to brush against the plants as you walk by. I am trying to keep my rosemary plant alive indoors. So far, so good.

    • I can smell them for hours after I come in from working in the vegetable garden — maybe because the plants are still so young.

      In my Washington area garden, I had a nice big rosemary by the side door for a few years — then we had a bad winter and that was the end of it.

      My “mother plant” here looks like it’s at least 5 years old. Several months after we arrived, the gardener dug two trenches on either side of it to show me how it was dying from insects — and could he have some poison. I said no, they just looked like ants and maybe a few termites. He’s always disappointed that I won’t buy insecticide, so he just left the holes. Finally, I went out, cut off the one dead branch, and filled in the holes. The plant is still going strong, even if it leans to one side.

  2. I would love a rosemary hedge….

    • It is a rather romantic idea.

      I’ve been a little surprised myself how well these plants have done, given how damp it gets here during the rainy seasons — but we do have good free-draining soil (nice now, less so in January when the rain stops).

  3. I love rosemary too, and it’s used as a shrubby landscaping plant regularly here in Austin. Smells so good!

    • It really does!

      Plus you can make great pasta:

      4 Tbs butter (or less if you want)
      2 garlic cloves, peeled and slightly mashed
      2 tsps. fresh rosemary leaves (or 1 tsp. dried) [I often use more]
      3/4 lb. bacon, cut in narrow strips
      1 lb. penne pasta
      1/2 cup parmesan cheese

      Saute the garlic in 3 Tbs. butter til golden, then discard the cloves. Add the rosemary and then the bacon to the butter; sauté until bacon is colored but not crisp. Add the cooked pasta to the pan and toss, then toss again with the rest of butter and the cheese. (Serves 4-6, from Marcella Hazan)

  4. I wouldn’t be without Rosemary and how lovely to have a hedge of it. Which is it? I love ‘Tuscan Blue’ as it seems to make nice compact plants. I also have a pink one one ‘Roseus’ which is a bit different but then perhaps Rosemary is supposed to be blue. I suppose most of us get Rosemary from cuttings from a friend’s garden so we don’t know which variety we have.. What a lovely garden you have and how wonderful to be able to grow so many tender plants.
    Chloris

  5. Unfortunately, I have no idea what variety my rosemary is. It does have blue flowers sometimes. Thanks for visiting.

  6. Your rosemary looks splendid! I love all herbs, I had a couple of pots in Majorca and I am looking forward to have some in London when spring comes.

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