Spice Island

Family: Lamiaceae Herb

Planting Schedule

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Breathe in the resinous, pine-kissed fragrance of ‘Spice Island’ Rosemary—an aromatic herb with a bold, clean bite that feels vivid even before it’s gathered.

At maturity, its narrow, deep green needles hold their shape and sheen, offering a supple, evergreen texture that’s especially prized for fragrance-forward flavoring in the garden. Grow ‘Spice Island’ for standout aromatic presence in dried bundles, herb blends, and flavorful infusions—an enduring perennial that keeps the landscape fragrant long after planting.

Light: Full SunMaturity: 90 DaysHabit: Upright

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

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Spice Island rosemary hits like a clean pine-resin whiff—use it with confidence, then let heat tame the edge so it reads more sweet-fragrant than sharp. It’s especially made for infusions and dry-rub situations where its perfume can stay front-of-house without fading.

Best Uses

roasting and pan-basting (whole sprigs) for high-impact, woodsy aroma
chopping into herb rubs and dry blends for lamb and chicken
steeping for infused oil or vinegar that stays crisp instead of muddy
drying and grinding into long-lasting seasoning for stocks and braises

Flavor Profile

resinous pine brightness sharp, clean herbal bite needle-fine fragrance that turns sweet and mellow when heated dry, lightly peppery finish

Kitchen Pairings

olive oil lemon lamb chicken butter

Frequently Asked Questions

How do I manage powdery mildew on Salvia rosmarinus (Spice Island) in summer?

Powdery mildew shows up as a white, powdery coating on leaves and stems, often when plants stay too damp or airflow is poor. Water at the base, space plants so leaves don’t touch, and remove badly affected shoots early. If it keeps returning, spray with a label-approved sulfur or potassium bicarbonate product and repeat as directed, avoiding treatments during hot afternoons.

How often should I water Spice Island (Salvia rosmarinus) during active growth?

In the main growing phase, keep soil lightly moist but not wet—water when the top 1 inch of soil feels dry. Aim for deep watering (so moisture reaches the root zone), then let the soil dry down slightly again; Salvia rosmarinus prefers drier conditions and will struggle in persistently soggy soil. If growing in containers, check more frequently because pots dry faster.

When is Salvia rosmarinus (Spice Island) ready to harvest, and how should I harvest?

Harvest once plants are well established (typically around 90 days) and actively producing new growth, especially when leaves are fully developed and aromatic. Cut stems in the morning and take no more than about one-third of the plant at a time to keep it producing. Lightly remove spent tips to encourage fresh flushes for continued harvest.