[Snakeroot Organic Farm logo]
 • What's New Here
 • Snakeroot Poultry

 • About Our Farm
 • Annual Farm Tour
 • Community Supported
    Agriculture Plan (CSA)
Directions to our Farm
 • From a Run Out Hayfield to
    a Prosperous Organic Farm
    in Ten Easy Years

 • Get Real. Get Organic!
 • History of Our Farm
 • Pictures of the Farm
 • Where We Buy
 • Where We Sell
 • Our Yearly Work Schedule
 • Just Pretty
 • Subscribe to our e-newsletter.
 • Newsletter Archive.
 • What We Will & Won't Ship

 • Working Here
 • Our Apprentices
 • Our Farm Workers
 • Pictures of Us at Market

 • Fresh Vegetables
 • Fresh Fruit
 • Fresh Herbs
 • Perennials
 • Aloe - a magical plant
 • Our Bird Houses
 • Lupines
 • Rosemary Plants
 • Lovage, Tansy & Yarrow
 • Our Product Brochures
 • Dried Vegetables
 • Dried Culinary Herbs
 • Maple Syrup
 • Maple Syrup, p.2
 • Sugarin' Is Like Ice Fishin'
 • Our New Sugarhouse
 • Tomato Seedlings
 • Tomato Seeds We Offer
 • Tomato Seed Production
 • Paste Tomatoes
 • About Garlic
 • Garlic for Sale
 • Garlic Year Round
 • Mulching Garlic
 • Growing Rounds from Bulbils
 • Whole Bulbil Cluster Method
 • Planting Garlic

 • Using Mulches
 • Combatting Quackgrass
    with Mulch

 • We Want Your Leaves!
 • In Praise of Chips

 • Buying in Bulk for
    Storage, Canning & Freezing

 • Winter Storage Tips
 • How to Freeze Our Veggies
 • Building Techniques
 • Our Outbuildings
 • Evolution of the Farm Table
 • The Story of Our Cooler
 • Prepping Veggies for Market
 • Crop Rotations
 • Drip Irrigation
 • Low Pressure Water
 • Planting with Spreadsheets
 • Greenhouse Vegetable

 • Let-tuce Begin
 • Recipe Favorites
 • Our "Remay Roller"
 • Gardening Class Notes
 • Your Most Expensive Crop

 • Being Green
 • Digging Potatoes by Hand
 • Farmers' Markets in 2012
 • History of Pittsfield
 • Hybrids or Open Pollinated?
 • Making Websites
 • Open Source Software

    Our Retirement Plan
 • How Should a Farmer Retire?
 • Impediments to the want-to-be     farmer
 • Reducing the Value
    of the Land

 • Who Will Farm Here When
    We're Gone?

 • Apprentice Terms and Stages
 • From Apprentices to Partners
 • Transferring Farm Ownership

…and now for something completely different…

At dawn
Canoe bow waves are quickly lost
    on the shoreside
But go on out of sight
    on the lake side.


The constant swish-swish of skis
    On a day long ski.
The constant swish-swish of wiper blades
    On a day long drive.


My dog, trotting barefoot
Steps on a garden slug
And thinks
Nothing of it.


Word spreads quickly
as I approach the pond.
All becomes quiet.


Hidden in the vines
a large warted cucumber
jumps out of reach.
A toad!


Delicate puffs
of marshmallow snow
carefully perched
on a branch,
await the trigger of my hat
to melt their way down my back.

Deep in the tomato jungle
Fruits of yellow, purple and red
Tell of their readiness
To go to market.

Sugarin' Chores
Snowflakes hurry through my flashlight beam,
As my boots knead new snow with spring mud,
On my nightly Hajj to keep the boil alive,
For as long as possible until the dawn,
To match the power of the flowing sap,
With my meager evaporator and will.
The prize at the finish line are jars of syrup
And Spring.







Rosmarinus officianalis is a tender perennial that likes full sun, and a poor light soil with ample lime. The name rosemary comes from the Latin meaning dew of the sea, a reference to the appearance of coastal rosemary fields in bloom.

Native to western Mediterranean region, this evergreen perennial shrub has been a favorite plant of herb gardeners for centuries. Some is produced commercially in California but current imports come primarily from Spain, Portugal, Morocco, France, and Albania.

Rosemary grows from two to six feet tall with leaves up to 1½ inches long. Blue flowers appear mainly in late winter or early spring, when entire branches will be covered with blossoms.

Congratulations on you new pet Rosemary.


Rosemary does well in containers. It enjoys living outdoors during the summer months, but will NOT survive the winter outdoors here in central Maine.

Bring your Rosemary indoors for the winter or store dormant in a cool cellar. Bringing Rosemary into a warm dry house after a cold spell can be a shock to the plant. Therefore, bring plants in before cold begins, or bring them into a cooler sunroom to live. To store in a cool, dark cellar, just leave the plant without watering.

Place in a south facing window where they enjoy 4–6 hours of full sun. If there is not enough light, they soon become leggy. Dont overwater, which will produce symptoms such as brown leave tips and shedding leaves. Allow the soil to dry between waterings. If overwatered, it may develop root rot. Rosemary tolerates drought much better than it will wet feet. Rosemary enjoys being misted, especially if you heat with wood.


Prune the plant for frequent kitchen use, severely if you like, leaving about half the length of the leaf stem. This benefits the appearance and encourages branching. Since you will only be using the leaves, you may harvest either the new green growth or an older woody stem.

When harvesting Rosemary sprigs, remember that you are pruning and shaping the plant whenever you take a twig. Rosemary can be pruned to topiary, bonsai or other fanciful shapes, or your goal may be simply a tall plant or a short branching plant. In any case, keep in mind that harvesting equals pruning. Prune after flowering to encourage bushy growth.

Rosemary grows quickly, so re-pot each spring into a slightly larger pot. Rosemary enjoys an occasional feeding of liquid seaweed or fish emulsion fertilizer.


Strip the leaves from your Rosemary sprig and chop the leaves finely to better distribute the flavor. Alternatively you may dry the leaves by hanging the sprig in a warm dry location not in direct sunlight. Then detach the leaves and store them in a tightly sealed jar.

Use the leaves and the flowering tops. Fresh or dried leaves are used to flavor meats. Finely chop the leaves or add sprigs that can be removed before serving. Very small amounts, usually as powder, are used in jams and biscuits. Fresh sprigs, steeped in vinegar, wine or olive oil flavor sauces and dressings.

Use in soups, stews, gravies or muffin batter. Add to water when cooking peas, potatoes or turnips. Sprinkle on meats before roasting or broiling. Contains vitamins A and C, phosphorous, potassium, iron, magnesium, zinc and is high in calcium.

Rosemary has a multitude of medicinal benefits. It is reported to be diuretic, diaphoretic, stimulative, astringent, carminative, antispasmodic. The tea has long been drunk to relieve headaches and sooth nervous tension. Rosemary stimulates digestion, circulation and bile secretion. It will bring on menstruation and has been reported to be abortive in large doses. A gargle will heal mouth ulcers and canker sores. Externally, Rosemary is used in liniment and ointments for rheumatism, neuralgic pains, bruises and sprains.


Rosemary may be propagated from seeds, stem cuttings, layering, or divisions of older plants. Seeds are best started in early spring; they are slow to germinate, slow to grow and cultivars will not be true to form. Rosemary is best propagated from stem cuttings taken from vigorous spring growth. We have had equal success rooting cuttings in March and June where 8 or 9 out of 10 will grow into new plants.

You may want to increase the number of plants you have simply because you want more plants or as insurance against a plant not making it though the winter.

When starting new cuttings, clip a twig 3–6 inches long from the plant, and remove the leaves from the lower half of the twig. Insert the bare half of the twig into moist soil, and maintain the soil very moist for two weeks.

If you do not have access to a Rosemary of your own, we frequently offer Rosemary bunches for sale in our fresh herb display.

Watering with rooting hormone increases the chance of success. A natural rooting hormone tea may be made from the leaves or twig bark of willow trees. Make a gallon of strong willow tea in cold water and use it to water your Rosemary.

Keep the new plant in the shade for these two weeks as the new roots become established. After two weeks, move to full sun and water less often.


We offer Rosemary plants in three sizes.

  • Started cuttings in 4 inch pots. This is the least expensive way to buy a Rosemary, and in the coming years you will always remember that you knew her since she was but a twig.
  • Year old plants in six inch pots. This is our most popular size, since it is large enough to begin some immediate harvesting and shaping. They make excellent gifts, too.
  • Large 3+ year old plants. These are popular with real Rosemary fans, folks who dont want to wait for their Rosemary to grow in order to do regular harvests, and those who want a nice large aromatic plant for their sunroom.

We invite you to adopt a pet Rosemary for your home.

27 Organic Farm Road, Pittsfield Maine 04967
owned and operated by
Tom Roberts & Lois Labbe
Tom: Tom@snakeroot.net (cell) 207-416-5417
Lois: Lois@snakeroot.net (cell) 207-416-5418

Gardening for the public since 1995.

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