For several years, I have struggled to keep a rosemary plant alive. Okay, about twelve years. Okay, a succesion of rosemary plants. See the part about struggle!
Along the way, I have learned a bush from the mediterannean does NOT like too much water (Tennessee counts) or winter (Tennessee again). In fact, left outdoor in Tennesee, it joined the summer squash in having mold grow on its leaves. In full sunlight. Apparently, in a humid enough climate, mold will grow on anything, anywhere.
Moving to Texas, I never had to worry about overwatering again! On the other hand, I have now learned that if left unwatered for extended periods in dry heat, just when I'd swear it was dead, add cooler weather and water and it puts forth new sprouts. (The mint, too, is thriving for the third year after twice of "Well, finally killed it this time.") Add three inches of ice pellets or heavy frost? As long as you've got North Texas's mercurial weather that'll swing back to merely cool in a few days, it bounces back.
I have also learned that heat concentrates the oils a plant produces. I knew this in Alaska - we could never really get the peppers as hot as the ones from the Southwestern USA, even using the same seed. Now I'm getting the other end of it - where recipes call for a full sprig, I have to use a quarter that much, or less, or it'll overpower the dish!
Yesterday, though, I achieved a significant milestone in culinary and gardening achievement. My husband was making a chicken and mushroom stew, and held out a spoon to me. "This needs something. What does it need?"
I tasted it, and said, "Rosemary. Use some fresh rosemary."
He looked at the fridge, then looked at me. "Have we got any?"
"Right outside!" And I grabbed the kitchen shears, went out the door, and nipped off a tiny sprig end of the bush, handing it to him. He hadn't cooked with the fresh herb before, so was dubious - but he trusted me enough to let me try that when we had a friend coming over for dinner. (Slightly higher stakes than just us. If we ruin dinner for ourselves, we laugh and decamp to the Mexican restaurant for good food and margaritas to console.)
It turned out excellently, and now my husband may use it in more dishes! Which is, of course, the entire point of keeping a kitchen garden alive - tasty food!
Speaking of, before I even contemplate last post's zucchini, I need to get planters set up for basil. Because the thyme, rosemary, mint, and oregano overwintered, but the basil, alas, never does.