Rosemary will continue to grow after harvesting if you do 1 thing

Rosemary is a staple in many gardens, but to truly flourish, it requires proper care. This aromatic herb, perfect for jazzing up roast lamb, spuds, focaccia and pasta, can be coaxed into lush, bushy growth with one simple harvesting trick.

To keep your rosemary thriving throughout the year, the key is to only snip off a third of the plant at any one time. When you're nipping off bits for your evening meals, concentrate on trimming the fresh new sprouts or branches from the woody stem to stimulate denser growth.

For a more substantial harvest to boost growth, springtime is your best bet, when the plant is in its prime.

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The optimal time to gather your rosemary is in the morning, once any dew has dried up and the plant's essential oils are at their peak concentration.

Use clean scissors or shears to cut stems just below the leaf node. If you only need a smidgen, cut 2 to 3 inches below the leaf tip, reports the Express.

For a larger haul, you can lop off the soft wood stems which can reach up to eight inches long.

Snipped rosemary keeps well in thefridge or freezer, and can also be air-dried.

To dry your rosemary, give it a good wash and dry, then hang it upside down in a warm, well-ventilated spot for around two weeks.

You can also dry it in the oven. To do this, lay the sprigs on a parchment-lined tray and set the oven to the lowest possible temperature.

Place the herb in the oven for two to four hours, or until the sprigs are dry and brittle.

Alternatively, rosemary can be dried using a food dehydrator or in the oven. For oven drying, arrange rosemary sprigs on a parchment-lined baking tray and set the oven to its lowest setting.

Place the rosemary in the oven for two to four hours or until the sprigs are dry and brittle - but remember to keep an eye on it to prevent burning.