Rosmarinus officinalis L.

Plants to 2 m tall. Bark dark gray, irregularly fissured, exfoliating, young branches densely white stellate-tomentulose. Leaves tufted on branches, sessile to short petiolate; leaf blade 1-2.5 cm × 1-2 mm, leathery, adaxially somewhat shiny, subglabrous, abaxially densely white stellate-tomentose, base attenuate, margin entire, revolute, apex obtuse. Calyx ca. 4 mm, densely white stellate tomentose and glandular outside, upper lip subcircular, teeth of lower lip ovate-triangular. Corolla blue-purple, less than 1 cm, sparsely pubescent outside, tube slightly exserted, apex of upper lip 2-lobed, lobes ovate, middle lobe of lower lip constricted at base into claw, lateral lobes oblong. Fl. Nov.

It is a temperate plant. It is frost hardy. It grows naturally on rocky hillsides. It does best with well drained light soil. It grows best in the sun. It can grow in areas with low rainfall. It can grow in arid places. It suits hardiness zones 6-11. In Hobart Botanical gardens.

The leaves are used fresh and dried. They need to be chopped or crushed to release the flavour. It is used with meat and in soups and stews. They are also used in stuffings, sauces and sausages. Fresh or dried leaves can be used for tea. (They are often combined with tansy.)

Plants can be grown from cuttings. Stem or root cuttings can be used. Ground layering of long stems can be used. The stems are bent over and covered with soil. When roots have formed it can be cut off and a new plant can be established. Plants can be grown by seeds.