Madeline Hill

Family: Lamiaceae Herb

Planting Schedule

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Madeline Hill Rosemary is a fragrant evergreen shrub that releases a bright, piney-citrus perfume the moment the foliage is brushed.

Its narrow, deep green needles hold an upright, tidy form and carry a resinous, aromatic intensity that shines in dried bouquets and fresh sprigs alike. Grow it for steady, year-round presence in the garden—then enjoy its bold character in herb blends, infusions, and savory seasoning.

Light: Full SunMaturity: 70 DaysHabit: Shrub

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Madeline Hill Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Apr 20th	Jul 27th	Oct 5th – Jul 15th
Zone 1b	Apr 6th	Jul 13th	Sep 21st – Aug 1st
Zone 2a	Mar 30th	Jul 6th	Sep 14th – Aug 29th
Zone 2b	Mar 20th	Jun 26th	Sep 4th – Aug 25th
Zone 3a	Mar 20th	Jun 26th	Sep 4th – Sep 1st
Zone 3b	Mar 24th	Jun 30th	Sep 8th – Sep 21st
Zone 4a	Mar 20th	Jun 26th	Sep 4th – Sep 24th
Zone 4b	Mar 18th	Jun 24th	Sep 2nd – Sep 27th
Zone 5a	Mar 13th	Jun 19th	Aug 28th – Sep 30th
Zone 5b	Mar 9th	Jun 15th	Aug 24th – Oct 5th
Zone 6a	Mar 6th	Jun 12th	Aug 21st – Oct 10th
Zone 6b	Feb 28th	Jun 6th	Aug 15th – Oct 16th
Zone 7a	Feb 23rd	Jun 1st	Aug 10th – Oct 20th
Zone 7b	Feb 13th	May 22nd	Jul 31st – Oct 28th
Zone 8a	Feb 4th	May 13th	Jul 22nd – Nov 5th
Zone 8b	Jan 26th	May 4th	Jul 13th – Nov 12th
Zone 9a	Jan 9th	Apr 17th	Jun 26th – Nov 26th
Zone 9b	Dec 15th	Mar 23rd	Jun 1st – Dec 9th
Zone 10a	—	Oct 1st	Dec 10th – Feb 28th
Zone 10b	—	Oct 1st	Dec 10th – Feb 28th
Zone 11a	—	Oct 1st	Dec 10th – Feb 28th
Zone 11b	—	Oct 1st	Dec 10th – Feb 28th
Zone 12a	—	Oct 1st	Dec 10th – Feb 28th
Zone 12b	—	Oct 1st	Dec 10th – Feb 28th
Zone 13a	—	Oct 1st	Dec 10th – Feb 28th
Zone 13b	—	Oct 1st	Dec 10th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	70
Sun Requirements	Full Sun
Growth Habit	Shrub
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	35
Harden Off (days)	7

Culinary Notes

Chef's Note

Madeline Hill rosemary hits with an aromatic punch—pine-resin on the nose, then a citrusy snap and a dry, woody grip on the finish. Use it early in cooking for roundness, or fresh as a last-minute shower if you want the perfume to stay sharp and upright.

Best Uses

chopping fresh sprigs into pan sauces and pan-roasted vegetables
drying and using in herb rubs for lamb and poultry
steeping for rosemary-infused oil or brine
sprinkling into focaccia/ciabatta dough for a crisp, aromatic crust

Flavor Profile

resinous piney aroma bright citrusy lift intensely savory, needle-flecked bitterness dry, woody finish

Kitchen Pairings

garlic lemon olive oil lamb chicken parmesan

Frequently Asked Questions

What pest or disease commonly affects Salvia rosmarinus (Tuscan-style rosemary) and how do I control it?

Watch for powdery mildew and root/crown rot, especially when plants are crowded or the soil stays wet. Improve airflow, water at the base, and remove any affected leaves early; if mildew persists, spray with a labeled fungicide appropriate for edible herbs. If you suspect rot (wilting despite damp soil), cut back watering and ensure the bed or pot drains fast—rosemary must never sit in standing water.

How often should I water Salvia rosmarinus during the main growing phase?

During active growth, water deeply only when the top 1–2 inches of soil are dry. In full sun, this often means about once every 7–14 days depending on heat and container size, but always adjust to the soil dryness rather than the calendar. Use well-draining soil and avoid frequent light watering, which encourages shallow roots and increases rot risk.

How can I tell when Salvia rosmarinus is ready to harvest (70 days to maturity)?

Start harvesting once plants are well-established and you can pinch or cut healthy, firm stems with abundant needle-like leaves—typically around the 70-day mark from germination. Harvest in the morning and take sprigs from the outer growth; don’t remove more than about one-third of the plant at a time to keep regrowth strong. A good cue is when the leaves are strongly aromatic when rubbed and the stems have grown to a usable size for kitchen use.