The ‘Tuscan Blue’ rosemary cultivar (Salvia rosmarinus ‘Tuscan Blue’) is a widely recognized evergreen shrub, popular for its robust growth and intensely aromatic foliage. It is used for both ornamental landscaping and culinary purposes. This article confirms the edibility of ‘Tuscan Blue’ and details its preferred applications in cooking.
Edibility and Safety Confirmation
The most direct answer to the question of edibility is yes; ‘Tuscan Blue’ rosemary is entirely safe for consumption and is highly regarded as a culinary herb. Like all cultivars of rosemary, this variety’s needle-like leaves and flowers are non-toxic and regularly incorporated into various dishes worldwide.
Safety considerations are generally limited to ensuring the plant material has not been exposed to chemical treatments if it is destined for the kitchen. If the plant was purchased for ornamental purposes or treated with non-food-grade pesticides, those sprigs should be avoided for consumption. For homegrown plants, harvesting clean, untreated foliage is a simple matter of ensuring it is grown organically. The flowers of ‘Tuscan Blue’ are also edible, offering a mild, slightly sweeter flavor compared to the leaves.
Identifying Characteristics of Tuscan Blue
‘Tuscan Blue’ is distinguished from other rosemary types primarily by its vigorous, upright growth habit, which tends to be more columnar than the spreading or prostrate varieties. This particular cultivar can reach heights of up to six feet at maturity, making it an excellent choice for creating fragrant hedges or screens in the landscape. The foliage itself is a grayish-green and is composed of thick, needle-like leaves that are particularly rich in aromatic essential oils.
The high concentration of these oils contributes to its noticeably strong, piney, and pungent flavor profile, which is more intense than some other common cooking rosemaries. Adding to its appeal, the plant produces clusters of deep, vibrant blue-violet flowers, typically in late winter through early spring.
Best Culinary Uses
The pronounced flavor of ‘Tuscan Blue’ makes it perfectly suited for cooking applications where a strong, herbaceous note is desired to cut through rich ingredients. Its robust, pine-like aroma holds up well under high heat and long cooking times, preventing the flavor from becoming lost. This makes it a favorite for roasting; the sprigs can be tucked directly into the cavity of poultry or placed under the skin to infuse the meat as it cooks.
The leaves are structurally sound, making them ideal for skewering with meat and vegetables before grilling, or for creating an aromatic bed for roasting lamb or pork. The herb’s intensity means it should be used judiciously, as a little goes a long way to flavor baked goods, potatoes, stews, and soups. For optimal flavor, the fresh sprigs should be harvested in the spring or summer when the oil content is highest.
Beyond direct seasoning, the potent essential oils of ‘Tuscan Blue’ are perfectly extracted through infusion methods. A few sprigs steeped in olive oil or white wine vinegar will create a deeply flavored condiment for salads or marinades. The woody stems themselves can be stripped of their leaves and used as smoking sticks on a grill, adding a fragrant, savory smoke to items like fish or vegetables.