are all rosemary bushes edible

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

Rosemary is one of my favorite herbs to grow and use in cooking. With its distinctive pine-like fragrance and woodsy flavor, this versatile herb has become a staple in my kitchen But with so many different varieties of rosemary bushes available, I often get asked – are all rosemary plants safe to eat?

The short answer is yes, all types of rosemary are edible. The leaves, stems, and even the pretty blue flowers can be used to impart aroma and taste in your dishes. In this article, we’ll take a look at the different kinds of rosemary and how to get the most flavor out of each one.

An Introduction to Rosemary

Rosemary (Rosmarinus officinalis) is a woody, perennial herb native to the Mediterranean region. It’s a member of the mint family Lamiaceae and can grow up to 6 feet tall with grayish-green needle-like leaves and light purple or blue flowers.

Rosemary thrives in hot, dry climates and can withstand drought once established. The herb has been grown and used for centuries for its culinary, medicinal, and ornamental value.

There are now over 20 named cultivars of rosemary bred for different characteristics like cold-hardiness, dwarf size, or unique foliage variegation. But essentially all types contain the compounds that give rosemary its signature piney fragrance and robust, woodsy flavor.

Popular Varieties of Rosemary

Here are some of the most common kinds of rosemary bushes you can find:

Tuscan Blue – An upright variety growing 5-6 ft. tall with broader, darker green leaves that have a bold, intense rosemary flavor.

Arp – A hardy, cold-tolerant variety that can survive winter temperatures down to -10°F. It has the classic rosemary scent and taste.

Spice Island – Another tall upright variety known for its very pungent, spicy rosemary flavor. Great for using in Mediterranean dishes.

Benenden Blue – A dwarf shrub growing just 2-3 ft. tall. It has narrow gray-green leaves and a strong piney aroma.

Hill Hardy – A very cold-hardy variety bred to withstand freezing winters. It has good rosemary flavor and scent.

Blue Boy – A dwarf rosemary growing only 2 ft. tall. It works nicely in containers and has the expected rosemary characteristics.

Salem – A trailing variety with procumbent stems that spread out along the ground up to 5 feet wide

Using Different Types of Rosemary

The good news is that all of these rosemary varieties are quite interchangeable when it comes to culinary use There are just a few things to keep in mind

• Upright varieties like Tuscan Blue and Spice Island tend to have the bolder, more pungent flavor perfect for seasoning roast meats and stews.

• Hardy cultivars like Arp and Hill Hardy are best for cooler climates where you want to grow rosemary year-round.

• Dwarf types like Benenden Blue are ideal for containers, borders, and smaller garden spaces.

• Trailing rosemary like Salem works beautifully as a scented groundcover or cascading out of pots.

• Harvest established rosemary lightly throughout the growing season. Don’t overpick, and avoid cutting too much at once.

No matter which rosemary variety you choose, start with small amounts when adding the chopped fresh leaves to recipes. The flavor can be quite intense. Dried rosemary has an even more concentrated taste.

Culinary Uses for Rosemary

When it comes to cooking, rosemary really shines alongside heartier foods like roasted meats, mushrooms, root vegetables, beans, onions, garlic, and cheeses. Here are some ways to use its savory flavor:

• Coat chicken, beef, lamb, or pork with minced rosemary before roasting or grilling.

• Sprinkle chopped leaves over roasted potatoes, carrots, parsnips, or Brussels sprouts.

• Add rosemary to marinades, sauces, dressings, herb butters, and olive oil.

• Season tomato sauces, soups, stews, chili, or cooked grains.

• Skewer shrimp, meat, or veggies on fresh rosemary stems for grilling.

• Bake rosemary into focaccia, pizza dough, biscuits, breads, and scones.

• Use stems or sprigs to infuse flavor during the simmering process for stocks and broths.

• Mince leaves finely and mix with garlic, salt, and pepper for a rub on lamb, beef, and pork.

The pretty blue flowers are also completely edible. Try garnishing desserts, salads, or drinks with fresh rosemary blooms. Their flavor is quite mild.

Health Benefits of Rosemary

Beyond its uses for cooking, rosemary has been valued for centuries for its therapeutic effects and medicinal properties. Potential health benefits include:

• Anti-inflammatory and pain-relieving effects

• Improved memory, focus, and cognitive function

• Antioxidants to fight free radical damage and disease

• Boosted immunity due to antimicrobial and antifungal actions

• Soothing benefits for digestion including reduced gas, bloating, and diarrhea

• Anti-cancer potential from compounds like rosmarinic acid and carnosic acid

Safety Tips When Using Rosemary

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

• Avoid extremely high oral doses, which may be toxic. Stick to normal culinary amounts.

• Discontinue use if skin redness, irritation, or rash develops after topical use. Perform a skin patch test first.

• Do not ingest essential oils internally without guidance. Only use food-grade oils.

• Rosemary may interact with some medications like lasix, lithium, and others. Check with your doctor.

The Bottom Line

All types of rosemary plants contain the valuable bioactive compounds that make this Mediterranean herb so tasty and good for you. While flavors may vary slightly between varieties, any kind of rosemary can be used in the kitchen.

Grow a rosemary bush suited to your climate and space constraints. Then enjoy those pine-scented leaves to boost the flavor and nutrition of your favorite recipes. With its culinary versatility, aromatherapy uses, ornamental beauty, and health effects, rosemary is a beneficial herb for any gardener or cook.