Short, narrow green leaves with grayish white undersides grow on woody stems ranging from 1 to 6 feet tall. Perennial in zones 4–24, H1–H2.

Best culinary varieties: Some of the best varieties for cooking are 'Blue Spires', 'Gorizia', and 'Tuscan Blue'. Avoid rosemary plants with strong pine or turpentine undertones. 'Arp' is hardy to –10°.

Growing tip: These are tough plants that take wind and salt spray, or inland heat if given moderate water. Too much fertilizer and water produce rank growth and woodiness.

Harvest tip: Prune regularly to encourage new growth.

Uses: Beef, breads, cheeses, dressings, eggs, lamb, legumes, marinades, oils, potatoes, poultry, roasted game, seafood, soups, stews, stuffings, and vegetables.

Home-grown herbs