Permaculture companion plants for Rosemary

Back to Rosemary

Name	Data	Description	Actions
Common bean	USDA Hardiness zone 2-11 Life cycle Annual Light requirement Full sun Water requirement Moist Soil type Light (sandy), Medium, Heavy (clay) Height 2.0 Layer Vines Utility Nitrogen fixer Edible True Edible parts Leaves, Seed, Seedpod Propagation method Seed - transplant, Seed - direct sow Wikipedia https://en.wikipedia.org/wiki/Phaseolus_vulgaris Alternate name Pole bean, Climbing bean, French bean, Bush bean, Dwarf bean, Kidney bean, Green bean Family Fabaceae, Leguminosae German name Stangenbohne Plants For A Future https://pfaf.org/User/Plant.aspx?LatinName=Phaseolus vulgaris Germination temperature 16-18°c (70-80°f) Soil pH 6.0-6.8 Seed planting depth 2.5 cm Spacing 16cm Germination time 4-10 days Days to harvest 45-85 Growth Fast Dutch name Sperzieboon Native to Costa Rica, Guatemala, Honduras, Mexico Central, Mexico Gulf, Mexico Northeast, Mexico Northwest, Mexico Southeast, Mexico Southwest, Nicaragua, Panamá Introduced into Altay, Amur, Andaman Is., Angola, Argentina Northeast, Argentina Northwest, Assam, Baltic States, Bangladesh, Belarus, Bolivia, Bulgaria, Buryatiya, Cameroon, Cayman Is., Central European Rus, Chad, Chita, Colombia, Comoros, Cuba, Czechoslovakia, Dominican Republic, East European Russia, East Himalaya, Ecuador, Ethiopia, Guinea, Gulf of Guinea Is., Haiti, Illinois, India, Iraq, Irkutsk, Jamaica, Jawa, Kazakhstan, Kenya, Khabarovsk, Kirgizstan, Korea, Krasnoyarsk, Kuril Is., Leeward Is., Malaya, Marianas, Maryland, Mongolia, Myanmar, Nepal, New Guinea, New York, Nicobar Is., Nigeria, North Caucasus, North European Russi, Northwest European R, Pakistan, Peru, Philippines, Primorye, Puerto Rico, Queensland, Rwanda, Sakhalin, Senegal, South European Russi, Sri Lanka, Tadzhikistan, Tanzania, Thailand, Togo, Transcaucasus, Trinidad-Tobago, Turkmenistan, Tuva, Uganda, Ukraine, Uzbekistan, Venezuela, Vietnam, Wake I., West Himalaya, West Siberia, Yakutskiya, Zambia, Zaïre When to sow (indoors) 2-4 weeks before last frost When to sow (outdoors) 1 week after last frost, 12-14 weeks before first frost Seed viability 3-5 years Width 0.4 Plants of the World Online https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:514191-1	This entry describes all varieties of the common bean. This includes vining and bush/darf variaties and can have different names depending on their style of growths (see alternate names). These include the kidney bean, the navy bean, the pinto bean, the French bean and the wax bean The common bean, scientific name Phaseolus vulgaris, is a herbaceous annual plant native to the Americas, specifically the regions extending from the southwestern United States to South America. It is a member of the Fabaceae (legume) family. The common bean has a range of different appearances, depending on the variety. Most varieties have a simple, erect stem that grows to a height of 20-60 cm. The leaves are typically green and consist of 3-5 oblong leaflets. The flowers are small and white, pink, or purple in color. The fruit is a legume, which contains the seeds. The common bean is typically a small plant, but some varieties can grow to be quite large, reaching heights of up to 2 meters. The plant grows relatively quickly, with the growing season typically lasting between 60-100 days. The common bean prefers well-drained soil and full sun, but can also grow in partial shade. It is sensitive to frost and should be planted after the last frost date in the spring. To cultivate the common bean successfully, a grower may need to ensure that the soil is adequately fertilized and provide support for the plant to climb, if necessary. The common bean is edible, with the seeds and the young pods being the most commonly consumed parts. The seeds can be cooked and eaten as a protein-rich vegetable, and the young pods can be eaten as a green vegetable. The edible parts can be stored after harvest by drying the seeds or by preserving the young pods in vinegar or oil. The common bean has many uses beyond being a food source. The plant can fix nitrogen in the soil, improving its fertility and making it a useful companion plant for other crops. The dried leaves and stems of the common bean can be used as mulch or as a source of organic matter. In some cultures, the fibers from the stems are used to make ropes or other weaving materials. Additionally, the plant has been used medicinally to treat a variety of ailments. The common bean is also valuable for wildlife. The flowers attract bees and other pollinators, and the plant provides food for a variety of insects, birds, and small mammals. ### Links [Beans Seed Starting Tips @ Harvest to Table](https://harvesttotable.com/beans-seed-starting-tips/) ### Propagation - direct sow Direct-sow beans in spring after all danger of frost has passed and soil is at least 16°C (60°F). In warm-winter regions, sow beans in late summer for harvest in winter. Time sowing so that beans come to harvest before the first frost.	Show Edit
Carrot	USDA Hardiness zone 3-10 Life cycle Biennial Light requirement Full sun Water requirement Moist Soil type Light (sandy), Medium, Heavy (clay) Height 1.2 Edible parts Leaves, Root Family Apiaceae or Umbelliferae German name Möhre, Karotte Plants For A Future https://pfaf.org/User/Plant.aspx?LatinName=Daucus carota sativus Native to Afghanistan, Albania, Algeria, Austria, Azores, Baleares, Baltic States, Belarus, Belgium, Bulgaria, Canary Is., Cape Verde, Central European Rus, China South-Central, China Southeast, Corse, Cyprus, Czechoslovakia, Denmark, East Aegean Is., East European Russia, Eritrea, Ethiopia, France, Germany, Great Britain, Greece, Hungary, Iran, Iraq, Ireland, Italy, Kazakhstan, Kirgizstan, Kriti, Krym, Lebanon-Syria, Libya, Madeira, Morocco, Nepal, Netherlands, North Caucasus, Northwest European R, Norway, Pakistan, Palestine, Poland, Portugal, Romania, Sardegna, Sicilia, South European Russi, Spain, Sweden, Switzerland, Tadzhikistan, Transcaucasus, Tunisia, Turkey, Turkey-in-Europe, Turkmenistan, Ukraine, Uzbekistan, West Himalaya, Yugoslavia Introduced into Alabama, Amsterdam-St.Paul Is, Andaman Is., Angola, Argentina Northeast, Argentina Northwest, Argentina South, Arizona, Arkansas, Bangladesh, Brazil South, British Columbia, California, Cape Provinces, Chile Central, Chile South, China North-Central, Colorado, Connecticut, Costa Rica, Cuba, Delaware, Desventurados Is., District of Columbia, Dominican Republic, Easter Is., Ecuador, El Salvador, Finland, Florida, Georgia, Guatemala, Hainan, Haiti, Iceland, Idaho, Illinois, India, Indiana, Inner Mongolia, Iowa, Jamaica, Japan, Jawa, Kansas, Kentucky, Kermadec Is., Korea, Labrador, Leeward Is., Louisiana, Maine, Manchuria, Manitoba, Marianas, Marshall Is., Maryland, Massachusetts, Mauritius, Mexico Central, Mexico Northeast, Michigan, Minnesota, Mississippi, Missouri, Mongolia, Montana, Myanmar, Nebraska, Nevada, New Brunswick, New Hampshire, New Jersey, New Mexico, New York, New Zealand North, New Zealand South, Newfoundland, Nicobar Is., North Carolina, North Dakota, North European Russi, Northern Provinces, Nova Scotia, Ohio, Oklahoma, Ontario, Oregon, Pennsylvania, Peru, Primorye, Prince Edward I., Puerto Rico, Qinghai, Québec, Rhode I., Rodrigues, Réunion, Saskatchewan, South Carolina, South Dakota, Sri Lanka, Sudan, Tasmania, Tennessee, Texas, Tibet, Trinidad-Tobago, Uruguay, Utah, Vermont, Vietnam, Virginia, Washington, West Siberia, West Virginia, Wisconsin, Wyoming, Xinjiang Width 0.20 Plants of the World Online https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:841063-1	Carrot (Daucus carota sativus) is a type of root vegetable that is native to Europe and Asia. It belongs to the family Apiaceae, which includes around 300 species of plants. Carrots are a popular crop, known for their sweet, crunchy roots and vibrant orange color. The plant has a tall, slender growth habit and can reach a height of up to 2-3 feet. The leaves are green and feathery, and the flowers are small and white or purple in color. To grow carrots successfully, it is important to choose a location with well-drained, sandy soil and full sun. The plant prefers cool temperatures and should be protected from frost. Carrots can also be grown in containers, and will benefit from regular watering and fertilization. The plant is relatively easy to grow and requires little maintenance, but can be susceptible to pests and diseases, such as carrot fly and root rot. Carrots are a valuable source of vitamins and minerals, and are used in a variety of dishes, including soups, stews, and salads. The roots can be eaten fresh or cooked, and can be stored in the refrigerator for several weeks. In addition to their culinary uses, carrots have a number of medicinal properties, and have been used to treat a variety of ailments, including indigestion, constipation, and respiratory disorders. Carrots are also a valuable food source for many types of wildlife, including birds, insects, and small mammals. The flowers attract bees and other pollinators, and the roots are eaten by animals such as rabbits and deer.	Show Edit
Garlic	USDA Hardiness zone 3-10 Life cycle Perennial Light requirement Full sun Water requirement Dry, Moist Soil type Light (sandy), Medium Height 0.6 Layer Herbs Edible parts Bulb, Flowers, Leaves, Root, Seed Propagation method Seed - direct sow Wikipedia https://en.wikipedia.org/wiki/Garlic Alternate name Cultivated garlic Family Alliaceae German name Knoblauch Spacing 20cm Plants For A Future https://pfaf.org/User/Plant.aspx?LatinName=Allium sativum Soil pH 6.5-7.0 Medicinal Sting and itch relief from insect bites Root type Fibrous Root depth Shallow Days to maturity 100-150 Genus Allium Native to Iran, Kazakhstan, Kirgizstan, Tadzhikistan, Turkmenistan, Uzbekistan Introduced into Albania, Algeria, Amur, Austria, Baleares, Baltic States, Bangladesh, Belarus, Bulgaria, Cambodia, Canary Is., Central European Rus, China North-Central, China South-Central, China Southeast, Corse, Cuba, Czechoslovakia, Dominican Republic, East European Russia, Egypt, Ethiopia, France, Galápagos, Germany, Greece, Haiti, Hungary, Illinois, India, Iraq, Italy, Jamaica, Kentucky, Korea, Leeward Is., Libya, Mexico Central, Mexico Northwest, Mexico Southeast, Mexico Southwest, Morocco, New York, North European Russi, Northwest European R, Pakistan, Poland, Primorye, Puerto Rico, Romania, Sardegna, Seychelles, Sicilia, South European Russi, Spain, Switzerland, Tennessee, Thailand, Trinidad-Tobago, Tunisia, Turkey, Ukraine, Vermont, Wisconsin, Yugoslavia When to sow (outdoors) Late autumn, Early spring Plants of the World Online https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:528796-1	Garlic (Allium sativum) is a bulbous perennial plant in the family Amaryllidaceae. It is native to central Asia and northeastern Iran, and has long been a staple in cuisines around the world. The plant has a distinctive appearance, with narrow, long leaves and a tall, hollow stem. The leaves are a pale green color and are attached to the stem in a spiral arrangement. The flowers are small and white, and are clustered in a spherical head at the top of the stem. Garlic plants can grow to a height of 30-150 cm (12-59 in), depending on the variety. They are relatively fast-growing plants, with the bulbs maturing in about seven months. Mulch for proper overwintering when planted in autumn. Garlic can be differentiated from other plants in the Allium genus by its distinctive flavor and aroma. It is also often distinguished by its long, narrow leaves and tall, hollow stem. Garlic prefers well-drained soil and full sun, and is typically grown from bulbs. To cultivate garlic successfully, growers should plant the bulbs in the fall, about 6-8 weeks before the first frost. The bulbs should be spaced about 10-15 cm (4-6 in) apart, with the pointed end facing up. After planting, the bulbs should be watered regularly and mulched to protect them from cold temperatures. Garlic is edible, with the bulbs and leaves being the most commonly eaten parts of the plant. The bulbs can be used fresh or cooked, and are often used as a seasoning in a wide variety of dishes. The leaves can be used fresh or cooked, and have a milder flavor than the bulbs. To harvest dig and do not pull out the bulbs. Let them dry in an airy, shady and dry spot e.g. by hanging them up. Once wrappers are dry, it can be stored at a dry place for several months. In addition to its culinary uses, garlic has a number of other uses. It is commonly used medicinally, as it has been shown to have antimicrobial and anti-inflammatory properties. It is also sometimes used as a natural insect repellent. In the garden, it can be used as a natural fertilizer, as it is believed to improve the soil and help deter pests. Garlic has value for wildlife, as it is attractive to a wide variety of pollinators, including bees, butterflies, and hummingbirds. It is also a food source for animals such as rabbits and deer.	Show Edit
Parsley	USDA Hardiness zone 5-8 Life cycle Biennial Light requirement Full sun, Partial sun/shade Water requirement Moist Soil type Light (sandy), Medium, Heavy (clay) Height 0.6 Layer Herbs Edible true Edible parts Leaves Wikipedia https://en.wikipedia.org/wiki/Parsley Growth Medium Family Apiaceae or umbelliferae German name Petersilie Plants For A Future https://pfaf.org/User/Plant.aspx?LatinName=Petroselinum crispum Native to Algeria Introduced into Greece, Morocco, Yugoslavia Spacing 15cm Plants of the World Online https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:60442790-2	Parsley is a herb native to the central and eastern Mediterranean region. It has bi-pinnate leaves and small, white or green flowers. The plant grows to a height of about 30 cm and has a fast growth rate. It can be differentiated from similar plants by its bi-pinnate leaves and small, white or green flowers. Parsley prefers well-drained soil and full sun to partial shade. To cultivate it successfully, a grower may need to water it regularly and protect it from frost. The plant is winter hardy and can withstand cold temperatures. Parsley is edible and its leaves and stems can be used in cooking. The edible parts can be stored after harvest by drying or freezing. Parsley has many uses, including medicinal and culinary. It has been used to treat a variety of ailments, such as indigestion and inflammation. In the kitchen, it can be used as a garnish or added to dishes for flavor. Parsley is also a good source of vitamins and minerals, such as vitamins A and C and iron. Parsley is valuable for wildlife as it provides nectar for pollinators. It is also a good source of food for some animals, such as rabbits and deer. #### Links [Parsley @ Wikipedia](https://en.wikipedia.org/wiki/Parsley)	Show Edit
Sage	USDA Hardiness zone 3-11 Life cycle Annual, Perennial Light requirement Full sun Water requirement Dry, Moist Soil type Light (sandy), Medium Leaves Evergreen Height 0.6 Layer Herbs Edible parts Flowers, Leaves Wikipedia https://en.wikipedia.org/wiki/Salvia_officinalis Growth Medium Alternate name Kitchen sage, Small Leaf Sage, Garden Sage, Adacayi, Broadleaf sage, Ching-chieh, Common sage, Echter salbei, Mariyamiya, Sa er wei ya, Salbei, Salie, Salva, Salvia, Sauge commune, Sauge officinale, Sauge, Shalfey, True sage Family Lamiaceae or Labiatae German name Salbei Plants For A Future https://pfaf.org/User/Plant.aspx?LatinName=Salvia officinalis Native to Albania, France, Germany, Greece, Italy, Spain, Switzerland, Yugoslavia Introduced into Alabama, Algeria, Austria, Azores, Baleares, Bulgaria, California, Canary Is., Connecticut, Czechoslovakia, Georgia, Idaho, Kentucky, Korea, Libya, Maine, Maryland, Michigan, Morocco, New York, Ohio, Ontario, Oregon, Pennsylvania, Portugal, Québec, Rhode I., Romania, Sardegna, Sicilia, South European Russi, Tennessee, Transcaucasus, Tunisia, Turkey-in-Europe, Ukraine, Uruguay, Utah, Vermont, Virginia, Washington, West Virginia Width 0.75 Plants of the World Online https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:456833-1	Sage is a perennial herb native to the Mediterranean region. It has woody stems with gray-green leaves that are typically 2-4 inches long and have a soft, velvety texture. The flowers of sage are small and typically blue or purple, although they can also be white or pink. Sage grows to a height of about 2-3 feet and has a spreading habit. Sage prefers well-drained, sandy soil and full sun, and is drought-tolerant once established. It is winter hardy in most climates, but may need to be protected in very cold regions. To cultivate sage successfully, it is important to prune the plant regularly to promote new growth and prevent the plant from becoming woody. The leaves of sage are edible and have a strong, savory flavor. They can be used fresh or dried and are often used in dishes such as stuffings, sausages, and marinades. The leaves can also be stored for later use by drying them and storing them in an airtight container. Sage has a number of uses beyond its culinary value. It has traditionally been used for its medicinal properties, and is said to have antibacterial and anti-inflammatory effects. It is also often used as a fertility herb and is said to promote lactation in nursing mothers. Sage can also be used as a natural insect repellent and as a mulch to suppress weeds. Sage is valued by wildlife for its nectar, which attracts bees and other pollinators. It is also an important host plant for the larvae of several species of butterflies and moths. In addition, the leaves of sage can be used as a natural insecticide to control aphids and other garden pests. In humid zones above 9 it might be only possible to grow as an annual.	Show Edit
Gai lan	Life cycle Annual, Perennial Light requirement Full sun Water requirement Moist Height 20-48cm Edible parts Leaves Propagation method Seed - direct sow, Seed - transplant When to plant (transplant) 1-2 weeks after last frost date Wikipedia https://en.wikipedia.org/wiki/Gai_lan Alternate name Kai lan, Kailaan, Chinese broccoli, Chinese kale Spacing 30x30cm Germination temperature 10-30°c (50-85°f) Germination time 7-10 days Soil pH 6.0-6.8 Days to maturity 60-70 Growth Fast Family Brassicaceae Native to France, Great Britain, Spain Introduced into Albania, Algeria, Antipodean Is., Assam, Azores, Baltic States, Bangladesh, Belarus, Belgium, Bulgaria, California, Canary Is., Caroline Is., Central European Rus, Chatham Is., Chile South, China North-Central, China South-Central, China Southeast, Connecticut, Costa Rica, Crozet Is., Czechoslovakia, East European Russia, East Himalaya, Easter Is., Ecuador, El Salvador, Ethiopia, Falkland Is., Germany, Greece, Guatemala, Illinois, India, Iowa, Iraq, Juan Fernández Is., Kazakhstan, Kentucky, Kenya, Korea, Krym, Labrador, Lebanon-Syria, Libya, Madeira, Marianas, Marshall Is., Maryland, Massachusetts, Morocco, Netherlands, New Caledonia, New South Wales, New York, New Zealand North, New Zealand South, Newfoundland, North European Russi, Northern Territory, Northwest European R, Ohio, Ontario, Oregon, Pennsylvania, Prince Edward I., Queensland, Québec, Rhode I., Sardegna, Saudi Arabia, South Australia, South European Russi, Tadzhikistan, Tanzania, Tasmania, Texas, Trinidad-Tobago, Tunisia, Turkmenistan, Ukraine, Vermont, Victoria, Vietnam, Washington, Western Australia, Zaïre Plants of the World Online Name (Synonym) Brassica oleracea Plants of the World Online Link (Synonym) https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:279435-1 When to sow (indoors) 2-4 weeks before last frost date When to sow (outdoors) At last frost date Seed viability 3 to 7 years Plants of the World Online https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:2934780-4	Can be grown as a perennial by cutting only 5cm above ground and leave root ball intact. Harvest before plants start to bolt and create buds/flowers.	Show Edit
Oregano	USDA Hardiness zone 4-10 Light requirement Full sun, Partial sun/shade Water requirement Dry, Moist Soil type Light (sandy), Medium, Heavy (clay) Soil pH 4.5–8.7 Height 0.6 Width 0.6 Life cycle Perennial Layer Herbs Growth Medium Spacing 20cm Edible true Edible parts Leaves Edible uses Oil Alternate name Pot Marjoram Family Lamiaceae or Labiatae Native to Afghanistan, Albania, Algeria, Altay, Austria, Azores, Baleares, Baltic States, Belarus, Belgium, Bulgaria, Buryatiya, Canary Is., Central European Rus, China North-Central, China South-Central, China Southeast, Corse, Cyprus, Czechoslovakia, Denmark, East Aegean Is., East European Russia, East Himalaya, Finland, France, Germany, Great Britain, Greece, Hungary, India, Iran, Iraq, Ireland, Irkutsk, Italy, Kazakhstan, Kirgizstan, Krasnoyarsk, Kriti, Krym, Madeira, Morocco, Nepal, Netherlands, North Caucasus, North European Russi, Northwest European R, Norway, Pakistan, Poland, Portugal, Romania, Sardegna, Sicilia, South European Russi, Spain, Svalbard, Sweden, Switzerland, Tadzhikistan, Taiwan, Tibet, Transcaucasus, Tunisia, Turkey, Turkey-in-Europe, Turkmenistan, Tuva, Ukraine, Uzbekistan, West Himalaya, West Siberia, Xinjiang, Yakutskiya, Yugoslavia Introduced into Arkansas, British Columbia, California, Connecticut, Delaware, Illinois, Maryland, Massachusetts, Mexico Southwest, Michigan, New Jersey, New York, New Zealand South, North Carolina, Nova Scotia, Ohio, Ontario, Oregon, Pennsylvania, Primorye, Prince Edward I., Québec, Venezuela, Vermont, Virginia, Washington Wikipedia https://en.wikipedia.org/wiki/Oregano Plants For A Future https://pfaf.org/User/Plant.aspx?LatinName=Origanum vulgare Plants of the World Online https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:453395-1 Propagation - Cuttings best in late Spring; softwood cuttings root fastest Propagation - Direct sowing true	Oregano, also known as Origanum vulgare, is a herb that is native to the Mediterranean region. It is a small, bushy plant that grows to a height of about 1 to 2 feet and has a woody stem. The leaves are oval-shaped and are covered in small hairs. The flowers are small and white or purple in color and grow in clusters. Oregano grows best in well-drained, fertile soil in a sunny location. It is winter hardy and can withstand cold temperatures. To cultivate oregano successfully, a grower may need to provide adequate watering and sunlight, and may also need to prune the plant regularly to keep it from becoming leggy. The leaves of the oregano plant are edible and can be used fresh or dried in cooking. They have a strong, pungent flavor and are commonly used in Italian, Greek, and Mexican cuisine. The leaves can be stored after harvest by drying them and storing them in an airtight container. In addition to its use in cooking, oregano has also been used in traditional medicine to treat a variety of conditions, including respiratory problems and digestive issues. It is also known to attract pollinators, making it valuable for wildlife.	Show Edit