Rosemary in season in Australia
Rosemary is in season in Australia from all year, and at its peak from null. This is the cooler south; the tropical north has its own calendar.
At its best
An evergreen woody herb, so there is no season to wait for.
At the shop
Pick sprigs that look fresh and green rather than dried out or browned.
Keeping it
Woody herbs such as rosemary last two to three weeks in the fridge if you dry the washed sprigs, wrap them in paper towel and seal them in a bag or box. To keep it longer, blend it with olive oil and freeze it in ice cube trays for stocks and soups, or freeze a rosemary butter for steak or garlic bread.
Three dinners
- Roast lamb with rosemary and garlic Push sprigs into slits in the meat.
- Rosemary potatoes Roast with olive oil and salt.
- White bean and rosemary soup Simmer a sprig in the pot and remove it before serving.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.