This classic perennial herb is used widely for flavouring roast lamb and pork, with oven roasted potatoes and even as skewers for kebabs. Grows well from seed but is slow to germinate (2-3 weeks) and requires warm soil. Do not overwater as seedlings are prone to damping off. Try a pizza with thinly sliced red potato, rosemary and coarse salt. 0.15g about 80 seeds.