best rosemary plant for cooking

Culinary Rosemary Varieties: Which Is Best?

When deciding on the best rosemary plant for cooking, it's important to consider not only flavour and aroma but also growth habit and resilience. Some rosemary varieties offer classic piney fragrance, while others bring subtle floral notes or unique foliage to your garden and kitchen.

• Rosmarinus 'Chef's Choice' (Culinary Rosemary): This cultivar was bred specifically for culinary use, featuring dense, aromatic foliage ideal for frequent harvesting. ‘Chef’s Choice’ rosemary delivers traditional rosemary flavour and thrives in New Zealand’s varied climates, making it a top pick for chefs and home cooks.
• Rosmarinus 'Mozart': ‘Mozart’ offers slightly softer leaves and a gentle pine aroma, making it a beautiful addition to sauces and infused oils. Its upright growth makes harvesting easy, while its subtle flavour suits delicate dishes.
• Rosmarinus 'Blue Lagoon': This variety is known for its intense blue flowers and robust, spicy-scented leaves. ‘Blue Lagoon’ rosemary pairs beautifully with grilled meats and rustic vegetable dishes.
• Rosmarinus officinalis alba (White Rosemary): For those seeking a unique twist, White Rosemary offers all the classic culinary qualities with eye-catching white blooms, adding both flavour and colour to the herb garden.
• Rosmarinus 'Pink Remembrance' (Pink Rosemary): With its pink flowers and traditional rosemary taste, ‘Pink Remembrance’ provides a lovely ornamental touch alongside its culinary usefulness.

Growing Tips for the Best Rosemary Plant

Rosemary is a Mediterranean herb that likes sunny locations, well-drained soil, and moderate watering. For culinary rosemary, regularly prune to encourage bushy growth and plenty of tender, flavour-packed new shoots. Whether you’re growing in a garden bed or a container, choose a site sheltered from frost and wind. Remember, harvesting often keeps your rosemary plant healthy and full of fresh leaves, perfect for cooking.

How to Use Rosemary in the Kitchen

Once you’ve selected the best rosemary plant for cooking, enjoy experimenting with its versatile leaves. Fresh sprigs are fantastic in recipes like lamb roasts, roasted potatoes, and homemade focaccia. Drying rosemary is also easy—hang bunches in a cool, dry place for several weeks, then store the dried leaves for year-round use.

Choose Your Best Rosemary Plant for Cooking

At our NZ plant nursery, we stock a diverse range of rosemary varieties perfect for culinary use. Whether you prefer the classic flavour of Rosmarinus 'Chef's Choice' (Culinary Rosemary), the decorative appeal of Rosmarinus officinalis alba (White Rosemary), or the fragrant abundance of Rosmarinus 'Blue Lagoon', you’ll find the best rosemary plant for cooking to suit your kitchen and garden. Explore our selection and enjoy fresh, aromatic rosemary in your favourite dishes.