Rosemary is a woody Mediterranean shrub that thrives in lean, well-drained soil and full sun. Its needle-like leaves hold their flavor even when cooked at high heat, making it ideal for roasting. A single branch tucked into olive oil or under a chicken fills a whole kitchen with fragrance. In mild climates it grows as a perennial; in colder zones, bring it in for winter.
The full guide
Rosemary is forgiving - stand the bunch in a jar of water on the counter, or wrap loosely in a damp paper towel and refrigerate. It stays good for 1-2 weeks either way.
Sun
full sun (6+ hours)
Water
low - drought-tolerant once established, allow soil to dry between waterings
Lifecycle
perennial (tender; annual in zones below 7)
Days to maturity
established plants harvest-ready year-round
Container suitable
Yes - grows well in pots
Snip 4-6 inch sprigs from the tips of branches. Avoid cutting into thick, woody stems as they are slow to regenerate.
What to harvest
- leaves
- stems
- flowers
Best season
- spring
- summer
- fall
- winter
Drying
Rosemary dries exceptionally well. Hang bunches upside down in a warm, dry spot or spread on a clean screen. Leaves are dry when they snap cleanly, usually 1-2 weeks. Strip dried leaves from stems and store whole until ready to use.
Storage
Store dried rosemary in a sealed jar away from heat and light. Flavor stays strong for 12 months. Fresh rosemary keeps refrigerated for 2 weeks.
Rosemary is wonderful infused into oils and vinegars - see the herb-infused oil guide for method and ratios.
- How to Dry Fresh Herbs
A straightforward method for preserving your herb harvest so nothing goes to waste.
For Rosemary: Rosemary is one of the best herbs to dry - it holds its piney flavor extremely well and air-dries in 1-2 weeks.
beginner1-2 weeks (mostly hands-off) - Herb-Infused Oil
A simple method for capturing herb flavor and fragrance in olive or carrier oil.
For Rosemary: Rosemary infused in good olive oil is a classic. Use dried rosemary for room-temperature storage; fresh herb oil should be refrigerated.
beginner2-4 weeks cold method; 2-3 hours warm method
Flavor profile
Piney, resinous, slightly camphor-like, with earthy warmth
Uses
- roasted meats
- potatoes
- focaccia
- olive oil
- soups
- stews
- compound butter
- herb salt
Pairs well with
- lamb
- chicken
- potatoes
- garlic
- lemon
- thyme
- olive oil
- white wine
Traditional uses
- long valued in folk and Mediterranean traditions as an aromatic herb
- traditionally associated with memory and clear thinking in European folk customs
Always worth knowing before you cook with or use any herb regularly.
- If you are pregnant or nursing, talk with your provider before using herbs medicinally.
- Avoid medicinal doses if you have seizure disorders; culinary use is fine.