Barbeque

Rosemary

90d to harvest

Fragrant as a sun-warmed pine grove, Barbeque Rosemary releases a bold, resinous aroma the moment you brush its needlelike foliage. Expect a dense, upright habit with deep green, sharply textured sprigs that hold their character through drying and roasting—ideal for infusing oils, seasoning hearty dishes, and crafting fragrant pickles and vinegars. A perennial favorite for gardeners who want a reliable, long-season aromatic that looks as good as it smells.

Crop Dates

Milestone	Date
Start Indoors	Mar 20th
Last Frost	May 15th
Transplant / Sow Outdoors	Jul 3rd
Harvest Begins	Oct 1st
Harvest Ends	Sep 24th

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

Recommended Companions

Nantes Half Long Carrot

Tokyo Long White Onion

Frequently Asked Questions

How often should I water Salvia rosmarinus during its 8–12 week main growth period?

Water deeply when the top 1–2 inches of soil are dry, then let the soil dry back again before the next watering—rosemary needs a dry-down cycle rather than constant moisture. In full sun during active growth, this often ends up around about once per week in the ground (more during heat) but less in heavy soils or consistently cool weather. If leaves yellow or stems stay limp, you’re likely watering too frequently; cut back and increase drainage immediately.

How can I tell when Salvia rosmarinus is ready to harvest?

Harvest when plants are well-established—typically after about 90 days from planting—and stems are firm enough to hold upright. Take sprigs in the morning when oils are strongest, cutting just above a leaf node to encourage branching. You can harvest lightly once plants have several side shoots, but for best regrowth, avoid removing more than about one-third of the plant at a time.