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GALLIPOLI ROSEMARY

Rosmarinus officinalis 'Gallipoli'

Every Gallipoli Rosemary is propagated from an original bush brought back from Anzac Cove by an injured Digger in 1915.

So, it is the perfect plant to honour the fallen of the Great War.

Including all those brave young men who did come home, but not as they were when they left, and all who have served our country ever since.

 

Gallipoli Rosemary is for remembrance, and it has a story worth remembering.

A wounded digger from Adelaide, was repatriated home from Gallipoli in Turkey in 1915.

He brought with him a small plant of the aromatic rosemary he and his mates had known as they sheltered from the bullets in the hot and dry ravines above Anzac Cove. He wanted to bring something to remind him of all his mates who were never coming home.

 

The Head Gardener planted the wounded Digger’s little Rosemary bush in the grounds of the Soldiers Hospital in Adelaide, and here it thrived there for many years. Hospital staff always wore sprigs from this bush on Anzac Day.

 

When a new Soldiers Repatriation Hospital was built, cuttings were propagated from the Digger’s one original bush, and a whole hedge was planted in the new hospital grounds, so everyone remembered the soldiers patients.

 

From this hedge, cuttings were eventually given to the nursery industry, and fifty cents from every plant sold is now donated to the cause of maintaining and preserving the many beautiful trees in Memorial Avenues of Honour.

These wonderful avenues of trees were planted all over Australia to commemorate our soldiers from so many theatres of war.

So, by planting Gallipoli Rosemary in your garden – you are not only remembering but also helping to save trees.

Gallipoli Rosemary also has fine flavour and intense aroma, perfect for cooking and all home uses.

 

RECIPE FOR ROSEMARY ROASTED POTATOES

 

Ingredients

Red potatoes, or any type of roasting potato (such as Sebago or King Edward)

Fresh or dried rosemary leaves crushed and roughly chopped (fresh gives refined flavour, but dried is fine)

Lemon slices

Olive oil

Garlic powder

Salt and pepper

 

Method

Preheat oven to 200˚C (a little less for fan forced ovens). 

 

You can choose to peel potatoes or leave skins on.
Cut the potatoes into even, quarter size pieces.

Place potato pieces into a large pot of cold water and bring to the boil.

Now reduce heat and simmer pieces for approx. 15 mins or until a skewer can pierce, but they are not too soft.

Drain well and leave pieces to dry.

 

Coat a heavy baking dish with olive oil and heat in the oven for a few minutes.

Add the potatoes, sprinkle with olive oil and jiggle around on the pan to thoroughly coat.

Sprinkle over the rosemary leaves and lay some lemon slices on top to taste. The more lemon, the more tangy the potatoes will be.

 

Place into the oven and bake for 30 minutes.

Turn the potatoes over and continue to roast for a further 30 minutes until golden brown and crispy.

 

Serve hot sprinkled with salt and freshly ground black pepper.

 

Other unusual Rosemary that are delicious for cooking are:

Rosemary ‘Gorizia’

Rosemary ‘Herb Cottage’

Rosemary ‘Severn Sea’

There is a Rosemary for every size and style of garden.

 

Bulk Discount
If you buy 3-6 plants there will be a $0.50 discount per plant"
If you buy 7+ plants there will be a $1.00 discount per plant
Plants on Special are excluded