Rosemary

Profile

Family

Lamiaceae

Habit

Shrub

Height

1.5 m

Spread

1.5 m

Growth

medium

Lifespan

15 years

First yield

after 3 years

Hardiness

zone 7–10

Shade tolerance

full sun

Soil

Sand, Silt

Soil moisture

very dry – very moist

pH

6 – 8

Uses

Edible: Young shoots, leaves, and flowers - raw or cooked. The leaves have a very strong taste, bitter and somewhat resinous, while the flowers are milder. They are used in small amounts as a spice in soups and stews, with vegetables like peas and spinach, and in sweet dishes like cookies, cakes, jams, and jellies. They can be used fresh or dried. The leaves have a firm texture and should be either finely chopped or used in sprigs that can be removed after cooking. A fragrant tea is made from the fresh or dried leaves, believed to taste especially good when mixed with tansy.

Other uses: The growing plant is meant to repel insects from neighboring plants. Its leaves are commonly placed in wardrobes to deter moths. An infusion of the dried plant is utilized in shampoos. An essential oil is extracted from the leaves and flowering stems for use in perfumery, soaps, medicine, etc. The leaves are burned as incense, fumigant, and disinfectant. The variety 'Prostratus' can be used as ground cover in a sunny location. The plant can be grown as a hedge and is quite resistant to maritime exposure. A yellow-green dye is derived from the leaves and flowers.

Origin & habitat

Southern Europe to Western Asia.

Dry heaths and slopes, sparse forests, shrubs, macchias, garrigues.

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