Description
Rosemary (Salvia rosmarinus), commonly known as rosemary, is a shrub with fragrant, evergreen, needle-like leaves and purple or sometimes white, pink, or blue flowers. It is a member of the sage family, Lamiaceae. The species is native to the Mediterranean region, as well as Portugal and Spain.
Uses
Rosemary is widely used in culinary and other applications:
- Mediterranean cuisine: Essential in Italian, Greek, and French cooking
- Roasted meats: Excellent with lamb, chicken, pork, and beef
- Potatoes: Classic pairing with roasted and grilled potatoes
- Bread and focaccia: Common ingredient in herb breads
- Marinades: Used in meat and vegetable marinades
- Essential oils: Used in aromatherapy and cosmetics
- Ornamental: Popular landscape plant in warm climates
Origin
Rosemary is native to the Mediterranean region, including Portugal and Spain. It has been cultivated for centuries and was well-known to ancient civilizations for both culinary and medicinal purposes.
Characteristics
Rosemary forms an aromatic evergreen shrub with leaves similar to hemlock needles. Forms range from upright to trailing; the upright forms can reach between 1.2–1.8 metres (4–6 ft) tall. The leaves are evergreen, 2–4 cm long and 2–5 mm broad, green above, and white below, with dense, short, woolly hair.
Growing
The plant flowers in spring and summer in temperate climates, but can be in constant bloom in warm climates. Flowers are white, pink, purple, or deep blue. The plant has a fibrous root system and can live as long as 35 years. It has a tendency to flower outside its normal flowering season.
Taxonomy
Salvia rosmarinus is now considered one of many hundreds of species in the genus Salvia. Formerly it was placed in a much smaller genus, Rosmarinus, which contained only two to four species.