Fresh Natural Grown Rosemary Spice Cut And Shipped Same Day

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Fresh Natural Grown Rosemary

Pricing is per $0.40 per ounce (8oz) minimum

Fertilized With Organic Sea Kelp Extract

No Chemicals Or Pesticides

Shipped Same Day As Cutting or Free Local Pick Up

Order Consists Of Mostly Sprigs With Some Loose Needles.

 Sprigs can vary in length from 3" to 12"


We Started Growing Rosemary About 10 Years Ago For Our Own Use. It Thrives In The Warm San Diego Coastal Climate And Emits An Absolutely Exotic Fragrant Aroma.

Nothing Compares To Fresh Grown Herbs.


Pricing is $0.40 per ounce - 1/2 Pound (8oz) - (226 g) minimum



 “USPS First class mail” has a limit of 13 ounces per envelope/package which will accommodate up to 1/2 lb plus envelope and packing weight. USPS claim delivery in the USA in 1-3 days but could take longer.


A “Priority Flat Rate Envelope” Will hold about 2 pounds or more when packed tight. Delivery is reliable usually in 1-3 days.


CONTACT ME if you have any special requests or wish other packaging or delivery options. Also if you want more than 1/2 a pound contact me first so I can suggest the least expensive way to ship to you. I will combine ship in one package to save you shipping costs.


USPS Homepage         Several mailing services are available to fit your needs.


This picture shows a letter, large envelope, package, and mailing tube. These shapes can be mailed as Express Mail.
70 lbs or less
1-2 days
money-back guarantee
based on weight, and distance
Express Mail
This picture shows a large envelope, package, and mailing tube. These shapes can be mailed as Priority Mail
70 lbs or less
1-3 days
on average
based on weight, shape, and distance
Priority Mail

Good Value if weight is over 13 ounces "FAST"

This picture shows a postcard, letter, large envelope, and small package. These shapes can be mailed as First-Class Mail 
13 oz or less

This picture shows a letter.
3.5 oz or less

1-3 days

based on weight
and shape
First-Class Mail


This picture shows a two packages and a mailing tube. These shapes can be mailed as Parcel Mail 
70 lbs or less
2-8 days* $
based on weight, 
shape, and distance
Parcel Post

Cooking With Rosemary

Rosemary is an evergreen perennial plant which can be harvested all year round. It produces small pretty blue flowers in the winter and early spring. Rosemary can be used fresh or dried. Fresh is easier and preferable. You can either strip off the leaves from the stems or use whole sprigs to flavor your food then remove them.


The leaves and flowers of rosemary can be used in many different dishes; here are just a few ideas to whet your appetite. However, remember that rosemary has quite a strong flavor so you don't need to add very much even in dishes that are slow cooked.

The flowers can be used in desserts sprinkled over ice cream or mousses.

Rosemary blends especially well with oranges but also other fruits. An orange fool flavored with Rosemary is lovely. You could also make Rosemary Syrup.


One of the more traditional uses for Rosemary is as an accompaniment to lamb dishes. If you blend rosemary leaves, garlic, lemon juice and seasoning and marinate your lamb before cooking it will taste delicious. This also works for chicken and pork dishes.

Use sprigs for roasting, grilling or on the barbeque.

Another combination for lamb is to mix rosemary leaves with orange to create a glaze; however, some people may find this a bit too sweet.


The fresh shoots can be used to flavor olive oil or milk/cream or syrup to be used in puddings. Also delicious added to lemonade and other summer drinks.

Onions roasted with rosemary and made into a sauce is also tasty.

You can make rosemary flavored oil or vinegars. Great for marinades.


Adding rosemary to roast potatoes is another popular use and is one of my favorite ways of using it. Rosemary sprigs cooked with fried vegetables make a lovely combination (don't forget to remove the sprigs before eating!) It goes well with the following foods: apricots, breads, cabbage family, eggs, fish, lamb, onions, oranges, parsnips, pasta, pork, poultry, squash and tomatoes.

Add finely chopped leaves to soups, sauces, salads, pasta and bread such as foccacia.

 Rosemary combines well with any of the following herbs: bay, chives, garlic, lovage, mint, oregano, parsley, sage, savory and thyme. An essential part of ‘herbes de provence’.


 Some Yummy Rosemary Herb Cuisine Ideas



About Rosemary (Rosmarinus officinalis) is a, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.

The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea. It can be propagated from an existing plant by clipping a shoot 10–15 cm (4–6 in) long, stripping a few leaves from the bottom, and planting it directly into soil.


Potential Medicinal Benefits:

Medical Herbalists report that rosemary is good for:

• Energizing, aphrodisiac, cleansing and mood enhancing.

• Anti-inflammatory, stimulating, antibacterial, antifungal, analgesic.

• Aids digestion of fats.

• An infusion used as a tea makes a reviving drink

Rosemary is an extremely useful herb, with many culinary, medicinal and aromatherapy attributes. Rosemary stimulates the central nervous system and circulation, making it beneficial for low blood pressure and sluggishness. The results of a study suggest that carnosic acid, found in rosemary, may shield the brain from free radicals, lowering the risk of strokes and neurodegenerative diseases like Alzheimer's and Lou Gehrig'sRosemary contains a number of potentially biologically active compounds, including antioxidants such as carnosic acid and rosmarinic acid. Other bioactive compounds include camphor (up to 20% in dry rosemary leaves), caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol, and rosmanol. Rosemary is extremely high in iron, calcium, and Vitamin B6.


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