Upright Rosemary
Tuscan Blue Rosemary is an evergreen Mediterranean herb that brings both culinary purpose and ornamental charm to gardens in zones 7-10. This upright shrub grows 24 to 48 inches tall, dressed in needle-like aromatic foliage and delicate blue flowers that attract pollinators throughout the year. The leaves deliver a pungent, pine-like flavor that elevates dishes in the kitchen, while the plant thrives in full sun with minimal water, making it especially valuable for gardeners in maritime climates where it overwinters reliably.
Full Sun
Low
7-10
24in H x 48in W
Perennial
High
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Tuscan Blue's deep blue flowers and dense evergreen foliage make it as beautiful in the landscape as it is productive in the kitchen. The plant's vigor is remarkable; it establishes quickly into an upright hedge and handles both the salt spray of coastal gardens and the lean, well-drained soils where many herbs struggle. Harvest fresh leaves year-round or dry them at peak maturity to capture their highest concentration of essential oils, a detail that matters when you're after maximum flavor and fragrance.
Tuscan Blue Rosemary is a kitchen staple, its needle-like leaves infusing savory dishes with a distinctive pine-like warmth. Use fresh leaves to flavor roasted meats, potatoes, and Mediterranean vegetables, or strip them from woody stems and scatter them into breads and compound butters. The flowers are edible and add visual interest to plates. Beyond cooking, gardeners harvest and dry the foliage for herbal tea, and the plant's essential oils make it valuable for distillation when leaves are harvested just as flowers begin to open.
Soak seeds for up to 6 hours before sowing to encourage germination, then cold stratify. Start indoors from mid-February through April, ideally 10 to 12 weeks before your last frost date. Apply bottom heat during germination. Barely cover the seeds with soil.
Transplant hardened-off seedlings outdoors in May after frost danger has passed. Space plants 18 inches apart in full sun and well-drained soil.
Direct sow in May, barely covering seeds. Cold stratification is recommended for best results.
Harvest leaves fresh as needed throughout the year, taking sprigs from the outer growth. For drying at peak potency, cut stems in the morning after dew dries but before the heat of the day, then hang small bunches in a dry, warm location (80 to 90 degrees Fahrenheit) with good air circulation for 1 to 2 weeks. For distillation and maximum essential oil content, harvest when flower buds are just beginning to appear. Strip dried leaves from stems once completely dry and store in airtight containers.
Tuscan Blue's upright growth habit naturally forms a neat shrub, but you can prune it after flowering to maintain shape and encourage bushier growth. Avoid cutting back to bare wood; instead, trim just above leaf nodes where new growth will emerge. Regular harvesting for culinary use serves as light pruning and keeps the plant vigorous.
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