DUSTY MILLER IN HANGING BASKETS &
HANGING PLANTERS
ROSEMARY IN HANGING PLANTERS
Basically just referred to as "trailing rosemary" Rosemary - Rosmarinus
officinalis prostratus 'Prostrate' is ideal in hanging planters.
Rosemary is one of the great culinary herbs for the garden, and the
trailing cultivar 'Prostratus' has the added appeal of a unique habit
that is ideal for hanging baskets, hanging planterts, containers, edging
and rock gardens.
Throughout the year, this Mediterranean native has bright green to
gray green needle-like leaves, which are potently fragrant from afar. In
late fall through spring, small but pretty edible lavender-blue flowers
cover the plants. The dark green pine like needles are highly
aromatic, and the culinary varieties are excellent in meat and seafood
dishes. It is nice to hang your planters of rosemary next to walkways,
where by brushing past the planters, the aromatic fragrance will be
released. ROSEMARY SYMBOLIZES LOVE & REMEMBRANCE
 Rosemary
has been a symbol for love and remembrance since ancient times. It has
been used as a symbol of love and remembrance at both weddings and
funerals, as well as a number of other ceremonies.
For newlyweds, it’s a symbol of fidelity and a promise not to forget
the vows they made that day; for loved ones who have passed on, a symbol
of love and a promise not to forget the impact they had on your life and
the memories that you shared with them.
Tip: Consider planting a hanging planter of rosemary as a gift idea.
VARIETIES OF ROSEMARY
There are several varieties of Rosemary – they generally fall into
two categories upright or prostrate habit.
The upright varieties grow to about four to five feet tall and three
to four feet wide, and can be pruned into hedges.
The prostrate variety (Rosemarinus officianalis prostratus), also
known as Dwarf Rosemary, makes a beautiful ground cover, and looks
attractive hanging over retaining walls – and is of course ideal for
hanging planters and hanging baskets.
The ground cover or prostrate form will actually spread from four to
eight feet wide, and about one to two feet tall in the garden – but is
much more contained in a hanging planter.
Although most varieties of Rosemary have lavender blue blooms, there
are several varieties available that have pink, dark blue, purple, or
white blooms. Rosemarinus officianilis lockwoodii has lighter green
foliage with bluer flowers. GROWING ROSEMARY IN HANGING PLANTERS
 Choose
a hanging planter that is at least 14” wide the bigger the better.
Plant 1 plant per hanging planter as it will soon grow and fill out the
whole planter. If you want “instant effect” add some other edible and/or
fragrant flowers in herbs to the planter like violas or pansy’s – they
will give instant color while your rosemary establishes itself.
As your plant grows keep it trimmed for a more lush appearance. Prune
your planter after your rosemary has flowered.
In the summer, fertilize your hanging planter after the flowers have
appeared.
Your hanging planter can be over wintered too – just bring it indoors
in the winter and place it in a spot where it gets 4-5 hours of
sunlight.
Prostrate Rosemary is great for hanging baskets too! TIP: Rosemary
will prosper in locations with full sun and well-drained, average to
poor soil. It prefers a sheltered position such as on the south or
southwest side of a wall or foundation. It tolerates part shade, but the
flavor of the plant may be weakened if it doesn't get enough sun.
ROSEMARY CHICKEN SKEWERS AND ROSEMARY CREPES These are two tasty
Rosemary recipes we stumbled upon that we loved
Chicken kebabs
 Makes
6-8 kebabs • 500g/1lb 2oz free-range boneless chicken breasts
• 4 courgettes, (a zucchini about the size of a pickle) sliced very
thinly lengthways
• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips
kept on for the marinade
• 1 handful of fresh coriander
• 1 handful of fresh mint
• 3 cloves of garlic
• 6 spring onions
• 1 red chilli
• zest and juice of 1 lemon
• sea salt and freshly ground black pepper
• olive oil
Cut the chicken into 2.5cm/1 inch cubes and place in a bowl. Blanch
the courgette strips in salted boiling water for 30 seconds then drain
and allow to cool. Blitz all the marinade ingredients (except the olive
oil) in a food processor, then loosen to a paste with a little olive
oil. Add the marinade to the chicken pieces and mix well. Allow to sit
for up to an hour. Then weave the courgette strips in between the
chicken pieces on the rosemary sticks or skewers. Grill for around 5
minutes, turning regularly, until cooked. Feel free to cut a piece open
to check if they're done. Rosemary kebabs are also great when used
with fish or lamb
Click here for more.
ROSEMARY CRÊPES FILLED WITH FOUR CHEESES
Ingredients for Crepes
Water: 1 cup
Milk: 1 cup
Eggs, large: 4
Refined flour: 2 cups
Salt: half tsp
Melted unsalted butter: quarter cup, plus additional for the pan
Fresh rosemary, finely chopped: 1 tbsp
Filling
Fontina cheese, shredded: 6 gm
Mozzarella cheese, shredded: 6 gm
Cheddar cheese, shredded: 6 gm
Fresh ricotta cheese: 10 gm
Freshly ground pepper: 2 tsp
Béchamel sauce (basic white sauce): 2 cups
Tomato sauce: 3 cups
Parmesan cheese, freshly grated: half cup.
Place the water, milk,
eggs, flour, salt, quarter cup butter, and the rosemary in a blender or
food processor and blend well. Cover and refrigerate it for several
hours. Thin the batter with water if necessary; it should have the
consistency of thick cream. Heat a crêpe pan over medium-high heat.
Brush the pan with melted butter and let it warm for about a minute. Add
a scant quarter cup batter and swirl it around in the hot pan. The crêpe
should be thin and set up almost immediately. Cook for a minute, then
flip it over either by turning it with your fingers or by flipping it
into a second warm pan of slightly larger dimension. Cook the second
side a moment, then turn the crêpe out onto a towel. They can be held at
room temperature for several hours before filling them; do not
refrigerate. Filling
Combine all the filling ingredients. Place about three tablespoons of
filling at the centre of each crêpe and roll it up, tucking in the
sides. Place on baking sheets lined with baker’s parchment. These can be
covered and refrigerated up to two days. Preheat the oven to 400 degrees
F. Warm the béchamel and tomato sauces. Butter two large baking dishes
or
 individual
gratin dishes. Spoon a layer of tomato sauce in the large dishes or
about three tablespoons in each gratin dish. Place the filled crêpes in
rows in the large dishes or place three in each gratin dish. Spread the
crêpes with a layer of béchamel, then drizzle with a little more tomato
sauce. Bake covered until hot, for about seven minutes. If the tops dry
out, spoon a little more warm sauce over the crêpes before serving.
Sprinkle Parmesan if using. Serve at once.
N. GOPI, Sous Chef, Taj Connemara
ROSEMARY IN HANGING PLANTERS
Rosemary has to rate one of the top herbs among other herbs to grow
that are really wonderful – Rosemary is easy to grow in hanging
planters, fragrant and tasty too.
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