is easily grown in pots. The groundcover cultivars spread widely, with a dense and durable texture. Rosemary grows on loam soil with good drainage in an open, sunny position. It will not withstand waterlogging and some varieties are susceptible to frost. It grows best in neutral to alkaline conditions (pH 7–7.8) with average fertility. It can be propagated from an existing plant by clipping a shoot (from a soft new growth) long, stripping a few leaves from the bottom, and planting it directly into soil. Cultivars Numerous cultivars have been selected for garden use. 'Albus' – white flowers 'Arp' – leaves light green, lemon-scented and especially cold-hardy 'Aureus' – leaves speckled yellow 'Benenden Blue' – leaves narrow, dark green 'Blue Boy' – dwarf, small leaves 'Blue Rain' – pink flowers 'Golden Rain' – leaves green, with yellow streaks 'Gold Dust' – dark green leaves, with golden streaks but stronger than 'Golden Rain' 'Haifa' – low and small, white flowers 'Irene' – low and lax, trailing, intense blue flowers 'Lockwood de Forest' – procumbent selection from 'Tuscan Blue' 'Ken Taylor' – shrubby 'Majorica Pink' – pink flowers 'Miss Jessopp's Upright' – distinctive tall fastigiate form, with wider leaves. 'Pinkie' – pink flowers 'Prostratus' – lower groundcover 'Pyramidalis' (or 'Erectus') – fastigate form, pale blue flowers 'Remembrance' (or 'Gallipoli') – taken from the Gallipoli Peninsula 'Roseus' – pink flowers 'Salem' – pale blue flowers, cold-hardy similar to 'Arp' 'Severn Sea' – spreading, low-growing, with arching branches, flowers deep violet 'Sudbury Blue' – blue flowers 'Tuscan Blue' – traditional robust upright form 'Wilma's Gold' – yellow leaves The following cultivars have gained the Royal Horticultural Society's Award of Garden Merit: 'Benenden Blue' 'Miss Jessopp's Upright' 'Severn Sea' 'Sissinghurst Blue' Culinary use Rosemary leaves are used as a flavoring in foods, such as stuffing and roast lamb, pork, chicken, and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood that goes well with barbecued foods. In amounts typically used to flavor foods, such as one teaspoon (1 gram), rosemary provides no nutritional value. Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils