Rosemary (Rosmarinus officinalis)

Family: Lamiaceae or Labiatae | Edibility: Edible (3/5)

Bloom Color: Blue. Main Bloom Time: Early summer, Late summer, Late spring, Late winter, Mid summer, Mid spring. Form: Rounded.

Edible Parts & Harvest Seasons

Edible Parts: Leaves, Flowers

Harvest Seasons: Early Summer, Spring

Flavor & Culinary Uses

flavour that is bitter and somewhat resinous, the flowers are somewhat milder. — Young shoots, leaves and flowers - raw or cooked.; The leaves have a very strong flavour that is bitter and somewhat resinous, the flowers are somewhat milder.; They are used in small quantities as a flavouring in soups and stews, with vegetables such as peas and spinach, and with sweet dishes such as biscuits cakes, jams and jellies.; They can be used fresh or dried.The leaves have a tough texture and so should either be used very finely chopped, or in sprigs that can be removed after cooking.

Habitat & North American Range

Dry scrub and rocky places, especially near the sea. (Zone 6)