She Grows Wild
- step into nature -


Herbs For Healing // Rosemary

'Herbs For Healing' is a blog series where I will be sharing with you my most loved herbs and all their amazing benefits, whilst also giving you tips on how to grow them yourself! By definition, a herb is a plant with leaves, seeds and flowers which can be used for cooking, medicine, perfume and more! Growing your own herbs is one of the most satisfying parts of gardening. Nurturing a plant that will in turn nurture you, is such a rewarding process.



Rosemary is home to the coasts of the Mediterranean and is often called ‘the rose of the sea’. This evergreen herb is part of the Lamiaceae (Mint) family, which sage, oregano, marjoram and lavender are also apart of. Like many of its family members, the use of rosemary dates back to 500 b.c, when it was used for its culinary delights and medicinal properties. It grows as a perennial bushy shrub and can reach heights of 2.5 meters during its life time. In spring, pale blue edible flowers will form in clusters up the length of the stem. They have a fresh and subtle flavour- perfect for salads!


  • Plant in a bright and sunny position

  • Mix in horticulture grit into your compost to help maintain good drainage (Rosemary hates having wet roots) 

  • Grow in any pot or container 

  • Can grow in any soil

  • No need to water unless it’s particularly hot 


  • Improve digestion 

  • Enhance memory and concentration 

  • Improve circulation 

  • Promote hair growth 

  • Calm sensitive skin 

  • Ease muscle pain 


Rosemary And Honey Tea:

Place 2 cups of water, 3-5 sprigs of rosemary and a generous tablespoon of honey into a saucer. Let it simmer for 5-7 minutes and serve. 

Rosemary Bath Salts: 

Put 2 cups Epsom salt; 1/2 cup baking soda, 5-7 large sprigs of (finely chopped) fresh rosemary into a bowl and mix. Feel free to add extra rosemary essential to the mix for a stronger fragrance. Store in an air tight container. 

Dry Rosemary for Cooking: 

Create a large bundle of fresh rosemary stems and tie at the base with garden twine. Hang upside down in a low light room or wardrobe for 2 weeks. Remove dried leaves and place into a bowl. Using your hands or a wooden spoon crush the leaves into smaller pieces. Store in an air tight container. 

Louise Smith