Spice Island

Rosemary

90d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Apr 3rd
Last Frost	May 15th
Transplant / Sow Outdoors	Jun 26th
Harvest Begins	Sep 24th
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

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.