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Rosemary

Salvia rosmarinus

A woody, evergreen Mediterranean shrub with needle-like, resinous leaves. It loves sun and dry roots, and once established needs little water. Overwatering kills more rosemary than cold does.

Growing facts

Scientific name
Salvia rosmarinus
Origin
Mediterranean
Plant size
2–5 ft upright shrubs; trailing types 1–2 ft and spreading
Growth rate
Slow to medium
Sun
Full sun
Soil
Sandy, very well-drained soil; dies in soggy ground
Soil pH
6.0–7.5
Pollination
Not needed for leaves; bees love the flowers
Cold hardiness
Most types are hurt below about 15–20°F; Arp and Hill Hardy survive to about -10°F
USDA zones
8–11 (Arp and Hill Hardy to 6 with protection)
Harvest
Light picking 2–3 months after planting; heavier harvests from the second year
When to plant (zones 9–11)
Feb, Mar, Apr, Oct, Nov
When to plant (zones 5–8)
Apr–Jun
Water
About every 7 days once established, without rain; more in heat, in pots and while young
Feeding
About every 60 days
Taste
Piney, resinous and savory
Nutrition
Used in small amounts, so mostly flavor

Is rosemary safe to eat? Edible and toxic parts

What you can eat

  • Leaves, fresh or dried
  • Flowers
  • Woody stems, as skewers

Toxic parts and cautions

  • Good to know: Culinary amounts are safe. Concentrated rosemary oil can trigger seizures in people with epilepsy and isn't for internal use.

Pets: Considered non-toxic to dogs and cats; concentrated rosemary oil should still be kept away from pets.

How to eat and enjoy rosemary

  • Roasted potatoes, chicken and lamb
  • Focaccia
  • Infused oil (refrigerate fresh-herb oils)
  • Stems as grilling skewers

When it's ripe

Snip 2–4 in sprig tips any time. Don't cut into old, leafless wood; it rarely regrows from there.

Storing it

Wrap sprigs in a damp towel in the fridge for 1–2 weeks, or dry them.

Rosemary varieties (6)

  • Arp

    One of the most cold-hardy rosemaries, with gray-green leaves.

    Survives to about -10°F with a sheltered site.

  • Barbecue

    An upright rosemary with long, straight stems.

    Stems make good grilling skewers.

  • Hill Hardy · also Madeline Hill

    A cold-hardy upright rosemary with good flavor.

    Hardy to about zone 6.

  • Prostratus · also Creeping rosemary, Trailing rosemary, Prostrate

    A low, trailing rosemary that cascades over walls and pots.

    Less cold-hardy.

  • Spice Islands

    An upright rosemary with strong flavor.

    A good culinary choice.

  • Tuscan Blue

    A tall, upright rosemary with dark-blue flowers.

    Good culinary flavor; less cold-hardy.

Pests and diseases to watch for

  • Scale insects

    Small bumps, waxy or shell-like, on stems and leaf veins; sticky honeydew and black sooty mold below.

    What to do: Scrub small colonies off with a soft brush.

  • Mealybugs

    White cottony clusters in leaf joints, under leaves and on fruit stems; honeydew and sooty mold.

    What to do: Blast off with a strong spray of water.

  • Aphids

    Clusters of tiny soft insects on new shoots; leaves curl and get sticky.

    What to do: Spray off with water.

  • Sooty mold

    Black, papery film on leaves and fruit that wipes off; it grows on honeydew.

    What to do: Control the insects making honeydew; the mold then weathers away.

  • Spider mites

    Fine pale speckling on leaves, dusty undersides and fine webbing; leaves bronze and drop.

    What to do: Hose the undersides of leaves.

Growing rosemaries? Let Gardyn keep track.

Gardyn tells you when your rosemary needs water based on your local weather, reminds you to feed and prune in season, and keeps every harvest and photo.

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General guidance, not medical or veterinary advice. Poison Control (US): 1-800-222-1222. ASPCA Animal Poison Control: (888) 426-4435.