Hanging rosemary (Rosmarinus officinalis prostratus)!
Called 'rumaninu cascanti'; scented, groundcover variety.
Want to know more? Here are some interesting facts:
Edible leaves; used for cooking and soothing aromatic oils. Hanging rosemary (Rosmarinus officinalis prostratus) Ground cover, ideal for borders, slopes and pots. Aromatic leaves, blue-purple flowers. Cooking: baked potatoes, flavoured oils, meat, fish. Recipe: baked potatoes with rosemary Ingredients: potatoes, fresh rosemary, garlic, EVO oil, salt, pepper. Preparation: Blanch potatoes into chunks. Season with rosemary, garlic, oil, salt and pepper. Bake in the oven at 200 °C for 35-40 minutes, turning halfway through cooking. Rosemary can be harvested all year round, but the best time to get the best quality and aroma is from May to July, before flowering, when the youngest and tenderest tops can be picked. For harvesting the flowering tops (e.g. for essential oil production), the period of full flowering is preferred, which may vary depending on the climate.
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