Rosemary officinalis ‘Barbeque’

Rosemary officinalis ‘Barbeque’

Known for its beauty, aroma and delicious flavor, Rosemary officinalis ‘Barbeque’ is a plant you’ll want to add to your kitchen garden. It grows 4 to 6 feet tall x 4 feet wide, and blooms small clusters of tiny, clear blue flowers. (Side note: the flowers of Rosemary are edible and delicious in salads and as a garnish) This variety of Rosemary is best known for its strong, straight and sturdy stems that are the perfect skewer for grilled meat and vegetables. When used as the skewer for shish kabobs, the stems infuse delicious and aromatic rosemary flavors. In addition, the leaves of Rosemary ‘Barbeque’ add tremendous flavor to roasted poultry, beef, lamb, pork, wild game and vegetables. The leaves can be used fresh or dried.

The genus name (Rosemary) means, “dew of the sea”, indicating the plant’s native habitat on sea cliffs in the Mediterranean. It thrives in coastal conditions as well as hot and arid climates, making it ideal for coastal and cottage gardens, perennial herb gardens, and Mediterranean gardens. The generous size of ‘Barbeque’ makes it a good hedge or wind break. Plant in full sun, in very well-drained, slightly acidic soil. Water deeply during the first growing season to establish an extensive root system, then reduce irrigation once established. Avoid excess winter moisture and give a light fertilizer in spring. Avoid excess fertilizer and water as this can result in weak plants that will become woody over time.

The Sunset Western Garden climate zones are 4-24, H1, H2. We are currently growing Rosemary officinalis ‘Barbeque’ in 1 gallon containers. Visit our website www.clearwatercolor.com to see photos of these and many other plants we are growing.