Rosemary (Rosemary officinalis) is a perennial evergreen herb related to the mint (Labiatae) family. According to the United States Department of Agriculture (USDA) rosemary is hardy in Zones 7a through 11a, however from personal experience it can be overwintered in the Treasure Valley if somewhat protected. A rosemary plant can live for more than 30 years. Rosemary requires well draining, slightly acidic soil and prefers at least six hours of full sun, however it will tolerate partial shade. Rosemary seeds are slow to germinate but it propagates easily from stem cuttings, layering and division. While rosemary is fairly resistant to pests and diseases, root rot is the most common cause of death. 
Rosemary’s culinary uses are well established. It is used to flavor meats, stews, teas, stuffing and many other gourmet feats ranging from savory to sweet. Rosemary can be used in breads, and also flavoring oils and butters. Sprigs of rosemary can be used as a graceful accent in presenting food such as a charcuterie board or in crafts like wreath making.
Rosemary is an easy herb to grow in patio pots, vegetable gardens and as landscape shrubs. Some cultivars can be grown as erect columns, rounded or irregular shrubs, and makes a fragrant topiary. It can also be used as ground cover, draping over a wall and in rock gardens. Outdoor pots can be brought indoors before first frost and kept as a fragrant house plant. Landscapers place rosemary in mountain gardens as it is resistant to damage by both deer and fire. The flowers are valued by butterflies and bees. Perfumes, hair care products, lotions, candles, potpourris, and sachets have long used rosemary oil. It takes over 100 pounds of raw rosemary to distill one pound of oil.
“There’s rosemary; that’s for remembrance. Pray, Love, Remember”
