Rosmarinus officinalis.
The Romans' ros marinus — the "sea dew" that grew wild on the arid cliffs of the Mediterranean coast, its leaves covered at daybreak with droplets carried in by the sea wind. The Latin name stuck for two millennia, until a recent botanical revision reclassified it among the sages under the name Salvia rosmarinus. A plant of ancient dignity, associated since antiquity with memory: Greek students wore rosemary crowns during exams to sharpen their minds, the Romans laid it on tombs so that the living wouldn't forget the dead, and Shakespeare's Ophelia hands it to her grieving brother with the words "There's rosemary, that's for remembrance." An intriguing coincidence: modern science today confirms a modest but real effect of rosemary's volatile compounds on memory and concentration in aromatherapy.
A woody perennial shrub of Mediterranean origin, forming a dense bush 60 cm to 1.5 m, with narrow needle-like leaves — glossy dark green above, silvery beneath — releasing at the slightest touch a resinous, pine-and-camphor, almost balsamic perfume. In the kitchen, it's the soul of roast leg of lamb, garlic-pan-fried potatoes, Tuscan focaccia, infused aromatic oils, grilled lemon chicken, and marinades for wood-fire grilled meats. A few sprigs are enough — rosemary is powerful, almost overpowering in the mouth, and a little too much transforms a dish. Its pale blue or light purple flowers are also edible, prettily scattered over a salad or a dessert built on olive oil and honey.
Grower's tip: In Québec, rosemary is above all a potted plant. Hardiness is limited to zone 7 — it does not survive our winters, even sheltered. The strategy that works: grow in a large pot left outdoors from April to October, then bring it indoors for winter near a very sunny window at cool temperature (10-15 °C ideally). Germination from seed is slow and capricious (14-21 days, sometimes more) — many gardeners prefer to buy a small established nursery plant in the first year and then multiply it by cuttings (cuttings root easily in a glass of water). Well-drained, rather dry, alkaline soil — rosemary's worst enemy is stagnant moisture at the roots. Water moderately and let it dry between waterings.
- Open-pollinated. Woody perennial (zone 7 only); container culture recommended in Québec, indoor overwintering.
- Height: 60 cm to 1.5 m depending on training.
- Maturity: harvest possible from 4-6 months after sowing, maximum production from the second year.
- Exposure: full sun.
- Well-drained, rather poor, alkaline soil (pH 7-7.5). Hates stagnant moisture. In a pot, use cactus potting mix or add sand and perlite for drainage.
- Start indoors 10-12 weeks before moving the pot outdoors, on the surface without covering (the seeds need light). Cuttings of semi-woody stems in spring remain the most reliable propagation method.
