Rosmarinus officinalis seems straightforward: an evergreen Mediterranean shrub with dark green, needlelike, resinous leaves and blue flowers from late winter through spring. Two basic forms exist—upright shrubs and prostrate types that cascade over walls and slopes. Care is simple: once established, occasional deep watering, light pruning, and minimal feeding suffice. It tolerates drought, heat, wind, and salt spray; aromatic oils repel insects, deer, and rabbits.
Two weaknesses: most varieties suffer damage below the teens (Fahrenheit), and root rot can occur in poorly drained, overwatered soil.
The challenge: distinguishing among the many varieties, which look similar in nursery pots and often share multiple names (e.g., 'Collingwood Ingram', 'Ingramii', and 'Benenden Blue' are identical). We consulted expert growers for their top recommendations.
Any R. officinalis works for cooking, but upright types with broader leaves contain more aromatic oil. 'Tuscan Blue' is a chef favorite; 'Blue Spires', 'Miss Jessup's Upright', and 'Spice Island' (typically sold in herb sections, grows to 4-5 ft.) are also excellent.
Garden centers can often special-order from wholesalers. Mail-order suppliers:
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