Arp is my fav rosemary. I think a native Texas plant. Not sure how many people do this, but the stems are great for flavoring too. When I rotiss a pork tenderloin on the grill I poke sharpened stems into the meat. Imparts a great flavor deep into the meat.
I lost a 5 year old plant during a not really that cold winter here in Missouri. Container grown. Perhaps should have put it in a sheltered location next to the house foundation on the east side? It had survived colder winters just fine.
A chile-head friend lugged a replacement Arp all the way to an Indiana gathering for me last year. It spent last winter indoors.
Have a 3-year old bay that is easily 6' tall and I need to prune it back soon. Also have old thyme and sage container plants that are very winter hardy and don't worry about. If you want to impress the neighbors, throw a few sage leaves on the fire next time you BBQ.
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