Rosemary

Species and Selections
Many selections of rosemary are available. These vary in form, flavor, flower color, and winter hardiness. Check with local sources for recommendations of selections that perform well in your area. Arp and Old Salem are upright selections considered to be among the hardiest. Prostrate types are generally less cold hardy and should be grown in containers or hanging baskets that can be moved to a protected location. While most types have pale lavender flowers, some selections of rosemary, such as Benenden Blue, Santa Barbara, Collingwood Ingram, and Tuscan Blue, have blue blooms that are quite showy. Try Albus for white blooms or Majorca Pink or Corsicus for pink.

Harvest, Storage, and Use
For fresh use, cut stems anytime. To dry the leaves, harvest just before the plant blooms. The flavor will be stronger, and it is the best time to prune plants. Dry stems on a rack, or bunch several sprigs and hang them to dry. Then strip the leaves from the stem. Rosemary sprigs also can be frozen or stored in vinegars and refrigerated oils.

Rosemary's strong flavor combines well with other herbs, but use its leaves sparingly. Strip fresh leaves from stems, chop, and add as an accent in soups, meats, stews, or vegetables. Work rosemary into bread dough, or mix it with wine or olive oil and garlic for a marinade.

Rosemary can become a simple luxury when you drop a sprig into bathwater, add it to a bouquet, or wrap it around a napkin ring. Fresh rosemary works well in wreaths. Use dried rosemary in sachets. Burn a bunch of rosemary branches over charcoal when grilling to enhance the flavor of foods.

Troubleshooting
Rosemary is susceptible to powdery mildew and root rot, especially along the Gulf Coast. As a preventive measure, provide excellent drainage and good air circulation. Always clean the garden thoroughly in the fall, and promptly remove any diseased plants. Mealybugs, spider mites, and whiteflies can also be a problem.