Upright spikes of pale pink flowers, from mid-spring to early summer, and aromatic, dark green leaves. This lovely pink rosemary is equally at home in a sunny herb garden, container or herbaceous border. Used sparingly the young leaves are perfect for flavouring roasted vegetables and meat.
Garden care: To ensure a plentiful supply of young, succulent leaves for culinary use, gather the leaves regularly and prune each spring.
