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Rosemary is an evergreen woody shrub with aromatic, needle-like leaves and gray, scaly bark. Rosemary bushes can grow up to 6 ft (1.8 m) tall with a spread of 4-5 ft (1.2-1.5 m). The plants stay smaller in pots. The leaves resemble needles and are about 1 in (2.5 cm) long with a pungent fragrance, somewhat reminiscent of pine. The flowers appear in winter and spring, are pale blue, about 1 in (2.5 cm) long, and arranged in clusters of 2 or 3. Rosemary flowers, like those of most mints, are semi-tubular with an upper lip and a lower lip; the upper lip has two lobes and the lower lip has three lobes. There are several cultivars, including 'Golden Rain', which is smaller and has yellow edges on the young leaves; 'Prostratus', which is low-growing and spreading; 'Roseus', which has pink flowers; and little 'Santa Barbara', which has dark blue flowers and reaches only 12 in (30 cm) in height.
Location
Culture
There are so many uses for rosemary that no garden should be without this attractive and versatile mint. In the herb garden, rosemary is the backbone around which all other herbs rally. Along the path to the front door, rosemary releases its fresh, clean scent when brushed against. Rosemary can take the heat, and does well against a brick or stone wall or in a pot on a sunny patio or terrace. Prostrate varieties will creep over surfaces and blanket the ground in areas that are too dry, sandy or rocky for most ground covers. They are also delightful in hanging baskets. Rosemary makes a wonderfully fragrant hedge; prune it after flowering. Fanciful topiaries are made from rosemary.
Rosemary leaves add a fresh, piney scent to sachets and potpourris; to soaps, lotions and perfumes; and to clothes and linens in the drawer. Rosemary is said to deter clothes moths, and an infusion of leaves works as a topical insect repellent. Rosemary flowers are very attractive to honeybees, and a fine honey is produced. In the kitchen, rosemary is used as a seasoning for many meats and vegetables. Twigs and stems added to the coals during the last few minutes impart an interesting, aromatic flavor to grilled foods. Try sprinkling a few leaves of fresh rosemary on top of cooked lima beans. Make herb butter and herb vinegar with rosemary.
Features Steve Christman 06/20/99; updated 12/6/99, 5/7/03, 8/17/04
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