Plant Details

Rosmarinus officinalis

Rosemary

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Explore the size, hardiness, soil, light, edible uses and harvest period of Rosmarinus officinalis.

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Common names

3 names · 3 languages
EnglishYour language
  • Rosemary
Other languages (2)
Dutch
  • Rozemarijn
French
  • Romarin
Sources & name notes

Names recorded in our plant catalogue, grouped by language. Usage can vary by region.

General information

Scientific name: Rosmarinus officinalis
Accepted name (Kew): Salvia rosmarinus View name reference ↗

Accepted in the cited taxonomic treatment. Botanical references may use alternative names.

Sources [1]
Botanical family: Lamiaceae

Kew's family placement for the genus Rosmarinus (WCVP v16).

Sources [1]
Also known as: Rosemary
Images: Google Images

Plant characteristics

Layer: Shrub
Catalogue size class: Small
Height: 1.22–1.52 m

NC State landscape size range; converted from feet and inches. Size varies with site, age and management.

Sources [2]
Spread: 0.91–1.22 m

NC State landscape size range; converted from feet and inches. Size varies with site, age and management.

Sources [2]
Growth rate: Moderate
Sources [2]
Foliage: Evergreen
Sources [2]
Growth habit: Arching, Columnar, Erect, Irregular, Rounded, Spreading

Whole-plant habit and form as described by NC State.

Sources [2]

Growing conditions

USDA hardiness: 8a, 8b, 9a, 9b, 10a, 10b

USDA zones listed by NC State; winter survival does not establish reliable cropping.

Sources [2]
Soil moisture:
Well-drained, Moist, Occasionally Dry

Moisture and drainage conditions listed by NC State.

Sources [2]
Soil:
High Organic Matter, Loam (Silt), Shallow Rocky
Sources [2]
pH:
Acid (<6.0)
Sources [2]
Light:
Full sun
Sources [2]

Uses

Edible parts:
Leaves, Condiment, Tea
Edibility rating:
(2)
Medicinal rating:
(3)
Functions:
Dye, Essential oil, Hedge, Incense, Repellent, Bee forage, Ground cover, Fragrant

Description

Young shoots, leaves, and flowers of this plant can be eaten both raw and cooked. The leaves have a very strong, bitter, and somewhat resinous taste, while the flowers are slightly less intense. They are used in small amounts as a flavoring in soups, stews with vegetables such as peas and spinach, but also in sweet dishes like cakes, cookies, jam, and jelly. The leaves can be used both fresh and dried, but due to their tough texture, they should be finely chopped or the stems can be removed after cooking. A fragrant tea can be made from fresh or dried leaves, which is considered extra delicious when mixed with wormwood.

Harvest

Harvest starts: 01/05
Harvest ends: 30/09

Sources and references

References for the information marked with source numbers on this page.

Sources checked
  1. Royal Botanic Gardens, Kew World Checklist of Vascular Plants, version 16, extracted 4 June 2026
    Supports: TaxonomyBotanical family
    Relevant sections
    • Taxonomy: WCVP version 16, wcvp_names.csv: Rosmarinus officinalis L., name ID 179873, row 1094240; Salvia rosmarinus Spenn., name ID 183733, row 162304
    • Botanical family: WCVP v16, wcvp_names.csv row 1095753; name ID 179854; Rosmarinus L.. Family column.

    Source checked on .

    Source data licence: CC BY 3.0.

  2. NC State Extension, North Carolina State University Salvia rosmarinus — Extension Gardener Plant Toolbox
    Supports: HeightSpreadGrowth rateFoliageGrowth habitLightSoil moistureSoil textureSoil pHUSDA hardiness
    Relevant sections
    • Height: Dimensions > Height; Height: 4 ft. 0 in. - 5 ft. 0 in.
    • Spread: Dimensions > Width; Width: 3 ft. 0 in. - 4 ft. 0 in.
    • Growth rate: Growth Rate
    • Foliage: Woody Plant Leaf Characteristics
    • Growth habit: Habit/Form
    • Light: Light
    • Soil moisture: Soil Drainage
    • Soil texture: Soil Texture
    • Soil pH: Soil pH
    • USDA hardiness: USDA Plant Hardiness Zone

    Source checked on .