Rosemary are dense, fragrant, mid-sized hardy evergreen shrubs producing distinctive, pale blue late spring to early summer flowers that have been a familiar sight in British gardens for hundreds of years. It has long, narrow leaves that release their aromatic oils every time you brush past and nectar-rich flowers highly attractive to bees and butterflies. Reaching 1.5 metres (5 feet) tall, Rosemary works well as an attractive low hedge and is well-suited to lining pathways and kitchen gardens given its evergreen nature, delicious scent and attractive blooms. Native to the Mediterranean, rosemary prefers a sunny, sheltered position in a well-drained soil. If you have a clay soil, grow rosemary in pots or containers with crocks at the bottom to improve the drainage and re-pot every few years to refresh the compost. Both fresh and dries leaves are used for flavouring meat and poultry. To harvest rosemary, gently pull away a small sprig from the main stem or use secateurs to remove larger branches for roasting. Trim lightly with shears after flowering each year to prevent them from becoming woody and mulch with well-rotted garden compost, manure or leaf mould in autumn.