Looks like a little tree, upright bushy growth habit, with many straight, needle shaped, succulent leaves. A powerful herb and a little goes a long way. Use tender tips for cooking, the older leaves for potpourris and sachets. Good container plant. Bring indoors for the winter, put in a sunny window and enjoy all year. Harvest leaves just before flowers bloom throughout the season. Cut sprigs, use whole or strip needles and discard stem. Rosemary leaves are best preserved by drying. The flowers may be used fresh or preserved in oil. Infuse sprigs in marinades, basting sauces, soups, sauces, casseroles and remove before serving. Insert sprigs in roasting chicken, lamb and pork. Chop fresh leaves or crush dried and add to stuffings, basting sauces, savory butter for grilled fish, meat, poultry, game. Excellent homemade shampoos, hair and skin rinses are made with rosemary tea.
Care and Maintenance:
Full sun, tolerates light shade. Prefers light, well drained dry soils. Once established is drought tolerant.