Rosemary is a perennial aromatic herb grown for its needle-like leaves, used in cooking, teas, and herbal products. It has a strong pine-like fragrance and is widely used to season meat, potatoes, soups, and sauces. In Kenya, it grows well in cool highland and irrigated areas such as Kiambu, Nakuru, Nyandarua, Nyeri, and Meru. The plant forms woody shrubs that produce leaves throughout the year once established. Strong demand from restaurants, supermarkets, and herbal processors continues to increase its value as a high-demand herb crop.

Varieties
Common types include upright rosemary and creeping rosemary. Upright types grow as compact bushes and suit commercial leaf production. Creeping types spread along the ground and work well as ornamental and ground-cover plants. These types differ in growth habit, aroma strength, and leaf density. Farmers select types based on market needs and growing conditions.

Growing Conditions
It grows best in cool to moderate temperatures of 15–28 °C and rainfall of 500–1,000 mm. It thrives in well-drained sandy or loamy soils with a pH of 6.0–7.5. Full sunlight supports strong growth and oil development, while excess moisture increases root disease risk and reduces plant vigor.

Growth Cycle
The plant grows from cuttings or seeds and develops into hardy woody shrubs. It produces long stems with narrow green leaves that support repeated harvesting. Regular pruning keeps plants bushy and improves leaf production throughout the year.

Nutritional Value
The leaves contain antioxidants, vitamins A and C, and essential oils such as cineole and camphor. These compounds support digestion, memory, and immune health.

Uses & Market Potential
The herb is used fresh or dried in cooking, teas, and seasoning blends. It also supports essential oil extraction for cosmetics and medicinal products. Strong demand in food and wellness markets creates steady opportunities for commercial production and value addition.