Rosemarys

Rosemarys refers to the herb Rosmarinus officinalis, a woody perennial in the mint family (Lamiaceae). In modern taxonomy, many authorities place the plant in the genus Salvia as Salvia rosmarinus, though both names are used in current literature. It is native to the Mediterranean region and is widely cultivated in warm temperate climates around the world.

The plant is a bushy evergreen shrub, typically reaching about 0.5 to 1.5 meters in height. It has slender woody stems and narrow, needle-like leaves about 2 to 4 cm long that are dark green and aromatic. In summer, it bears small blue to pale purple flowers, often followed by slender seed capsules. The fragrance and flavor arise from essential oils stored in the leaves.

Cultivation requirements emphasize sun and well-drained soil. Rosemary is drought-tolerant but dislikes waterlogged conditions. It responds well to pruning after flowering to maintain shape and encourage bushier growth. It can be grown in gardens or containers, and is propagated by semi-hardwood cuttings or by seed. It is generally hardy to cool nights but sensitive to severe frost, depending on the cultivar.

Uses include culinary and aromatic applications, ornamental value, and occasional essential oil production. Dried leaves are used to flavor meats, potatoes, and breads, while fresh sprigs are common in roasting. Chemistry of the essential oil typically features 1,8-cineole, camphor, alpha-pinene, and borneol, with composition varying by variety and growing conditions.

Notes on names reflect its taxonomy: Rosmarinus officinalis is often cited, while Salvia rosmarinus is the preferred name in some classifications. Etymology traces rosemary to Latin and Greek roots meaning “dew of the sea.”