It happens to even the best gardeners. We leave our favorite and critical herbs outdoors come fall and unless you garden in Palm Springs it is long gone and buried under the snow by March.
While buying fresh rosemary for my favorite toasted pecan recipe I realized most of it would go to waste. You know how it is - you leave it on the counter or in the fridge or in water and next time you need rosemary it is black and dead and in the compost.
I am happy to report I put my leftover grocery store Rosemary to better use a few weeks ago. After using the two tablespoons I needed for the pecan recipe I cut the rest into 2" pieces (about 5 cm), pulled off the lowest leaves of each piece, dipped the end into liquid kelp (to take advantage of the natural growth hormones in kelp) and then stuck the pieces into a pot of moist potting soil. I put several cuttings into one pot and put the pot in a plastic bag so they won't dry out while the cuttings are rooting. The bag keeps the hunidity up while the cuttings root. They are all growing in my sunny windowsill although none show roots yet. (I cheated and carefully pulled a few out to check)
Grocery store gardening - who knew?
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