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Graham Rice's New Plants Blog

Graham Rice Garden writer and plantsman Northamptonshire and Pennsylvania

Editor-in-Chief of the RHS Encyclopedia of Perennials; writer for a wide range of newspapers and magazines including The Garden and The Plantsman; member of the RHS Herbaceous Plant Committee and Floral Trials Committee; author of many books on plants and gardens.

  • Date Joined: 18 Oct 2006

Recent Comments

Golden rosemary: New from Gardening Express

Posted by Graham Rice on 03 Jun 2010 at 08:56 PM

Rosemary,Rosmarinus,Wilma's Gold. Image ©Gardening ExpressForms of rosemary with colourful foliage are few and far between. There are three variegated forms around but you hardly ever see them in nurseries and almost never in garden centres. And variegation on a leaf as narrow as that of a rosemary is not always very effective. But now there comes a golden leaved form.

‘Wilma’s Gold’ is a prostrate type – it comes under the Prostratus Group, making arching, semi-trailing growth. The leaves open bright yellow then become a little less vivid as they mature and the plants are dusted with pale blue flowers. Its habit and bright colouring make ‘Wilma’s Gold’ ideal as a specimen in a container or it will trail effectively at the front of a raised bed.

Like all forms of rosemary, ‘Wilma’s Gold’ appreciates plenty of sunshine and a well drained, though not impoverished soil.

Found on a small family run Dutch nursery by Wim Timmermans, it is thought to be a sport of ‘Capri’. He named it in honour of his wife.

You can order rosemary ‘Wilma’s Gold’ from Gardening Express.

Comments

Twitter Trackbacks for RHS New Plants blogNew post: A new golden leaved rosemary [rhs.org.uk] on Topsy.com said:

Pingback from  Twitter Trackbacks for                 RHS New Plants blogNew post: A new golden leaved rosemary         [rhs.org.uk]        on Topsy.com

on 03 Jun 2010 at 10:06 PM

Foxnfirefly said:

I suppose it is only ornamental in use?  The best ones are the most fragrant piney-scented for culinary use.  Nice to see some changes in shape/color, though.

on 07 Jun 2010 at 01:49 PM

Graham Rice said:

No, I don't see why you shouldn't use it in the kitchen as well. After all, those coloured leaved varieties of sage are fine for cooking.

on 10 Jun 2010 at 11:59 AM