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For gardeners who like to cook out.
The stems are sturdy enough to be used as skewers for shish kabob, and while cooking, your grilled items are infused with the particularly appealing rosemary flavor of this variety. Rosemary Barbeque quickly grows to form an upright evergreen plant with aromatic needle-like foliage. It produces clear blue flowers that soon cover the plant and contrast nicely with the dark green foliage. Barbeque is perennial in zones 8 to 11 and can be grown in containers in cooler areas.
Start rosemary seeds indoors about 10 weeks before last anticipated frost. Sow seeds 1/4" deep in seed starting formula and keep evenly moist. Place containers in a south facing window or under grow lights until seedlings emerge. Seedlings emerge in 14-21 days at 70¿F.
How to Grow
Before transplanting outdoors acclimate plants by moving to sheltered location outside for one week, Plant outdoors after danger of last spring frost, setting plants 18" apart. Rosemary plants thrive in average, well-drained soil and full sun. In cold-winter areas, grow rosemary in pots so you can bring it indoors for the winter.
Snip off sprigs of rosemary as needed, beginning 90 days after transplant. The fresh, frozen, or dried leaves are great for seasoning poultry, beef, fish, lamb, and pork; chop them before adding them to food. Sprinkle the fresh flowers over salads. Shrubby rosemary plants look great in the garden and in container plantings.