Bring Mediterranean flavour to your garden and your braai with Barbecue Rosemary, a robust, aromatic herb prized for its intense flavour and sturdy, woody stems. Perfect for grilling and roasting, its strong stems make excellent natural skewers. Simply strip away the lower leaves, thread on meat or vegetables and enjoy an extra touch of rosemary aroma while cooking. Its narrow, needle-like, evergreen leaves release a distinctive fragrance when brushed or crushed, providing fresh culinary flavour throughout the year. Small, pale blue flowers may appear seasonally, often during spring and summer in Cape Town, depending on growing conditions.
This versatile Mediterranean shrub thrives in sunny positions and well-drained soil. Its upright, bushy growth makes it suitable for informal hedging, edible borders, herb gardens and containers. Once established, Barbecue Rosemary is drought-tolerant, making it a practical choice for water-wise gardens in the Western Cape. It is particularly well suited to sunny outdoor spaces where good drainage helps protect its roots during wet winter months.
• Intense flavor perfect for grilling and roasting.
• Sturdy stems work as natural skewers for barbecue cooking.
• Hardy Mediterranean herb that thrives in sunny spots.
• Produces aromatic needle-like leaves year-round.
• Excellent drainage requirements make it drought-tolerant.
• Perfect for both hedging and container growing.
Plant in full sun in well-drained soil, spacing plants approximately 60–80 cm apart for a closer informal hedge; allow more space if a broader, mature shrub is desired. Water regularly while newly planted, then reduce watering once established, allowing the soil to dry between waterings. Ensure containers have drainage holes and avoid prolonged waterlogging, particularly during the Western Cape’s wet winters. Harvest sprigs as needed and trim lightly after flowering or when necessary to maintain shape, avoiding severe cuts into old, bare wood. Apply a modest amount of slow-release fertiliser in spring if needed; monthly liquid feeding is generally unnecessary for established plants growing in suitable soil.
Barbecue Rosemary offers a clever alternative to ordinary skewers. Strip the leaves from the lower portion of a sturdy stem, thread on meat or vegetables and use it to add a delicious Mediterranean aroma to your braai. The remaining rosemary leaves can be used fresh in marinades, roasted vegetables and savoury dishes.
| Botanical Name | Salvia rosmarinus ‘Barbecue’ (syn. Rosmarinus officinalis ‘Barbecue’) |
| Growth Expectancy | 1.5-2 m H × 1-1.5 m W |
| Position | Full Sun |
| Water Smart | Yes |
| Indigenous | No |
