Are All Rosemary Bushes Edible? A Guide to Using This Versatile Herb

As a passionate gardener woman, I’ve always been amazed by how many plants and herbs we can grow in our yards. One of my all-time favorites is rosemary. This herb not only has a beautiful and unique smell, but it also gives many foods a delicious and unique flavor. This article will answer the question, “Are all types of rosemary edible?” by looking at the different kinds of rosemary and talking about how they can be used in cooking and how they can help your health.

With its pine-like fragrance and woodsy flavor rosemary is a beloved herb in many cuisines. But with numerous varieties available, you may wonder – can you use just any rosemary bush for cooking? The short answer is yes! All types of rosemary are edible and safe to consume. In this article we’ll explore the different kinds of rosemary and how to use them in your kitchen.

An Overview of Rosemary

Rosemary (Rosmarinus officinalis) is an aromatic evergreen shrub in the mint family Lamiaceae. Native to the Mediterranean region rosemary grows wild on dry rocky slopes near the sea. There are now over 20 named cultivars grown around the world.

The most common types of rosemary bushes are upright, reaching up to 6 feet tall. Dwarf varieties grow between 1-3 feet high. Prostrate rosemary spreads out along the ground. All produce the signature grey-green needles and pale blue flowers prized for their fragrance and flavor.

Culinary Uses of Rosemary

The piney, citrusy flavor of rosemary enhances many savory foods. Use it to season roasted meats and vegetables, marinades, dressings, breads, and more. Popular in Italian, French, Spanish and Greek cuisine, rosemary pairs well with garlic, onions, lemon, and olive oil.

To use fresh rosemary, strip leaves from the woody stems and mince them finely. Whole stems can be added to stocks or stews. Grill larger sprigs over meats or fish to infuse flavor. The flowers are also edible and make charming garnishes.

When cooking with this robust herb, start with smaller amounts and adjust to taste. Dried rosemary has a more concentrated flavor. Use about half the amount of dried compared to fresh.

Common Varieties of Rosemary

Here are some of the most popular types of rosemary bushes used for cooking:

Tuscan Blue – An upright rosemary growing up to 6 feet with broad, highly aromatic leaves. It has a robust flavor perfect for bold Mediterranean dishes.
Spice Island – Another tall, upright variety known for its intense, spicy flavor reminiscent of the Mediterranean. Excellent for seasoning meats and vegetables.

Arp – A cold-hardy, upright rosemary that withstands freezing better than other kinds. It has the classic rosemary scent and taste.
Hill Hardy – A cold-tolerant cultivar bred to withstand winter temperatures down to -15°F. Retains a pleasant flavor.
Benenden Blue – A dwarf rosemary growing 2-3 feet tall. Its narrow leaves have a strong, piney aroma and taste.

Blue Boy – A dwarf variety growing 2 feet tall. It has good cold hardiness and the typical rosemary flavor.
Salem – A prostrate rosemary that spreads along the ground up to 5 feet wide. Its procumbent stems bear the familiar rosemary scent and taste.

Less Common Rosemary Varieties

While the rosemary types above are most popular for cooking, some less common kinds are also perfectly edible:

Golden Rain – Features yellow and green variegated foliage. It has a milder flavor than other rosemary.
Pink Flowering – Produces pretty pink blooms. Its flavor is almost identical to common rosemary.

Albus – A white-flowered rosemary with lighter green leaves. Its flavor is comparable to normal rosemary.
Lockwood de Forest – Has somewhat larger leaves with a deeper green color. Its piney taste is perhaps slightly milder.
Majorca Pink – Bears deep pink flowers and wide, textured leaves. It tastes much like traditional rosemary.

Miss Jessopp’s Upright – A tall, hardy rosemary with a pronounced lemon-rosemary scent. Nice for infusing vinegars and oils.

Using Different Kinds of Rosemary

Most rosemary varieties are quite interchangeable in cooking. Their flavor profiles are more similar than different. However, there are a few guidelines for getting the most out of each type:

Use upright rosemaries like Tuscan Blue and Spice Island for bold seasoning of roasts and grilled meats.
Rely on cold-hardy varieties like Arp and Hill Hardy for growing and harvesting rosemary year-round in cooler climates.
Choose dwarf cultivars like Benenden Blue and Blue Boy for small garden spaces or containers.

Use spreading rosemaries like Salem as edible, aromatic groundcovers.
Try variegated and uniquely colored kinds like Golden Rain for their novelty and ornamental qualities.

Health Benefits of Rosemary

All types of rosemary offer these potential wellness advantages:

Antioxidants to fight cellular damage from free radicals

Anti-inflammatory and pain-relieving effects
Improved memory, focus and cognition
Digestive benefits like reduced gas and bloating

Rosemary’s link to brain health is especially compelling. Carnosic acid in the leaves may help protect brain tissue and improve cognitive function.

Safety Precautions When Using Rosemary

While rosemary is considered safe for most people, take these precautions:

Avoid extremely large doses, which may cause vomiting, uterine contractions, or pulmonary edema.

Discontinue use if you experience symptoms like skin redness, itching, or rash.
Don’t use rosemary essential oil internally without guidance from an aromatherapy professional.

The bottom line? All varieties of rosemary bushes – whether upright, dwarf, prostrate or variegated – can be used in cooking. Their flavors are quite similar, with subtle differences in intensity, lemon notes, or pungency. You can use any edible rosemary leaves, stems, or flowers to make delicious dishes with this aromatic Mediterranean herb. Experiment with different types to find your favorites.

Spice Island: A Flavorful Alternative

Spice Island is another upright rosemary variety that can reach up to 6 feet tall. It is named for its robust flavor, which is reminiscent of the spices found in the Mediterranean region. This variety is ideal for cooking, mainly in traditional dishes like Italian pasta or Spanish paella.

Understanding Rosemary: A Versatile Herb

Rosemary (rosmarinus officinalis) is a popular evergreen herb native to the Mediterranean region. It can be used in many ways and looks great in any garden or landscape thanks to its needle-like leaves, fragrant flowers, and woody stems. Some common uses of rosemary include:

Rosemary is a culinary essential that is found in many kitchens and is commonly used to season meats, poultry, fish, and vegetables.

Rosemary flowers are not only pretty to look at in your garden, but they can also be eaten and added to salads or dishes as a garnish.
Aromatic and medicinal uses: Rosemary’s strong scent is used in essential oils and potpourris, and its antioxidant and anti-inflammatory properties make it good for your health in many ways.

Our top-of-the-line, high-quality Rosemary Seeds for Planting are the best choice for both new and experienced gardeners who want to grow their own lush, fragrant rosemary plants. These meticulously selected seeds promise a high germination rate, ensuring that youll soon… read more.

Pick the right rosemary |Trisha Shirey |Central Texas Gardener

FAQ

What type of rosemary is not edible?

Although Florida rosemary looks similar to the herb and the crushed leaves smell the same, this native evergreen shrub is not edible. It plays an important role in Florida’s scrub plant communities, but it unfortunately is not a native alternative for edible, culinary rosemary.

Is there a difference between rosemary and a rosemary bush?

Growing rosemary as an herb is different from growing rosemary as a landscape plant. Two traits are considered desirable in rosemary as an herb: upright succulent leaf and stem growth and a high oil content. To grow rosemary for cooking, push new growth with nitrogen fertilizers and harvest before flowers are produced.

Is landscaping rosemary bush edible?

In the kitchen, this evergreen shrub has aromatic leaves that can be used in dishes featuring chicken, fish, and pork. It’s also is used to make breads, herb butters, and lemonade! I’ve even taken branches of rosemary and used them as kabob skewers on the grill.

Can you eat rosemary from a rosemary bush?

The leaves and twigs of the rosemary plant are used for culinary and medicinal purposes.

Is Rosemary edible?

Common rosemary (Rosmarinus officinalis) is desirable for its beautiful spring blooms, hardy nature and versatility. Rosemary has been hybridized to produce a number of cultivars. Because common rosemary is edible, all varieties are edible, but they do slightly vary in flavor and in their growth habits.

Can you eat Rosemary from a bush?

Eating Rosemary directly from the bush is possible, but wash it before taking it orally. However, the upright type of Rosemary has more use in culinary as they have broader leaves and higher oil content. Meanwhile, creeping Rosemary is better for covering the grounds and is hard to pick than the regular ones.

Is prostrate Rosemary edible?

Prostrate rosemary is a low-growing, spreading variety often used as a groundcover or landscape plant. It can grow up to 1-2 feet tall and spread to 4-8 feet wide, creating a dense mat of aromatic foliage. Although it has a slightly milder flavor than some upright varieties, prostrate rosemary is still edible and can be used in cooking.

Can you eat Rosemary flowers?

You can eat fresh flowers from the Rosemary bush to enjoy the sweetness or dry them with leaves and stems to add to a recipe. Moreover, Tuscan Blue and Spice Island are the richest in flavor and best for cooking. Remember that all Rosemary might not taste the same.