Rosemary 'Tuscan Blue'

Rosmarinus officinalis

Family: Lamiaceae (lay-mee-AY-see-ee) (Info)
Genus: Rosmarinus (rose-ma-REE-nus) (Info)
Species: officinalis (oh-fiss-ih-NAH-liss) (Info)
Cultivar: Tuscan Blue
View this plant in a garden


Alpines and Rock Gardens



Foliage Color:

Unknown - Tell us

Bloom Characteristics:

This plant is attractive to bees, butterflies and/or birds

Water Requirements:

Drought-tolerant; suitable for xeriscaping

Where to Grow:

Unknown - Tell us


4-6 ft. (1.2-1.8 m)


4-6 ft. (1.2-1.8 m)


USDA Zone 7a: to -17.7 C (0 F)

USDA Zone 7b: to -14.9 C (5 F)

USDA Zone 8a: to -12.2 C (10 F)

USDA Zone 8b: to -9.4 C (15 F)

USDA Zone 9a: to -6.6 C (20 F)

USDA Zone 9b: to -3.8 C (25 F)

USDA Zone 10a: to -1.1 C (30 F)

USDA Zone 10b: to 1.7 C (35 F)

Sun Exposure:

Full Sun



Bloom Color:

Dark Blue

Bloom Time:

Late Winter/Early Spring

Mid Spring

Late Spring/Early Summer

Blooms repeatedly




Other details:

Unknown - Tell us

Soil pH requirements:

6.6 to 7.5 (neutral)

7.6 to 7.8 (mildly alkaline)

7.9 to 8.5 (alkaline)

Patent Information:


Propagation Methods:

From softwood cuttings

From semi-hardwood cuttings

From hardwood cuttings

By simple layering

By stooling or mound layering

Seed Collecting:

N/A: plant does not set seed, flowers are sterile, or plants will not come true from seed


This plant has been said to grow in the following regions:

Huntsville, Alabama

Banning, California

Berkeley, California

Hoopa, California

Irvine, California

Kelseyville, California

Merced, California

North Fork, California

Sacramento, California

San Diego, California

Santa Cruz, California

Saratoga, California

Woodland, California

Oakland, Florida

Duluth, Georgia

Emmett, Idaho

Baton Rouge, Louisiana

New Orleans, Louisiana

Inver Grove Heights, Minnesota

Henderson, Nevada

Las Vegas, Nevada

Albuquerque, New Mexico

Gold Hill, Oregon

Inman, South Carolina

Memphis, Tennessee

Austin, Texas

Desoto, Texas

Dripping Springs, Texas

Fort Worth, Texas

Houston, Texas

Red Oak, Texas

San Angelo, Texas

Spring Branch, Texas

Lanexa, Virginia

Kalama, Washington

Langley, Washington

Renton, Washington

Vancouver, Washington

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Gardeners' Notes:


On Aug 1, 2010, Nona48 from Henderson, NV wrote:

I planted this plant in Oct 08. It is in a well drained bed. Didn't grow much the first year. This last year it has grown approximately 1 to 1 1/2 ft. It survived the 110 plus temps we've experienced the last 2 years. It gets approximately 6 hours of direct sunlight a day, late morning till dusk. It will survive some drought conditions but it does beautifully with daily watering and weekly deep watering. And the fragrance is wonderful. Use this in cooking and bbq in moderation.


On Jan 17, 2010, enlowc from Memphis, TN wrote:

I have a Tuscan Blue in Memphis, TN and it is a great plant for this region. One tough plant that shrugs off the intense summer here easily. 5' tall and wide, I believe it would be 8' tall if I didn't prune it yearly. This plant is about 7 years old and was huge at 4.


On Dec 11, 2006, Socalguy wrote:

Tuscan Blue Rosemary is seen all over San Diego,CA.
I have 7 of them. They love alot of water and adapt perfect to the Southern California climate. My neighbor has one in her backyard that is about 5 feet tall and 4 feet in width. Great plants. Another good thing is that, Cats hate the odor of Rosemary and will not go within an area where they are planted. It keeps them away from your house windows and prevents them from spraying.


On Mar 17, 2005, jburesh from Renton, WA (Zone 8a) wrote:

I just planted this last year and it is already 2 ft tall and about 18" around. It smells great. I've made a number of cuttings and they re-rooted easily.


On Dec 31, 2003, Flit from Santa Cruz, CA (Zone 9b) wrote:

I've seen this get up to a bit over four feet in my garden, and around three feet wide. It grows quite upright, with straight long stems. It blooms profusely with blue-violet blossoms much adored by bees.

Culinarily it is a good if rather strong cultivar; I prefer other cultivars for many dishes because their flavors are a bit more complex and the leaves are softer and easier to deal with if they are not going to be removed at the end of the cooking. Where it shines is laying sprigs under meat when roasting it, putting them into a marinade and removing them later, or even stripping most of the leaves from woodier stems and using them as skewers.