Types of Rosemary

I have been looking for information on different types of rosemary. There are two basic types 1) upright and 2) prostrate. I have one upright plant that I have had since I planted my SFG 3 years ago. I moved this plant to the front yard because I see no need for it to take up one of my squares when it will easily survive outside the garden. I planted a newly purchased upright rosemary plant in a pot near my garden and I might add some prostrate rosemary around my yard. I have also seen some really nice huge containers with creeping rosemary overflowing over the sides of the container and wondered if the flowing/creeping type tastes just as good as the kind I have in my garden.

Like other herbs does it change flavor when it flowers? My rosemary never produced flowers.

Do the upright and prostrate types have the same flavor?
Are there any "bad" types or types that don't taste well or should not be eaten?

Living in Houston, you are fortunate that you can raise just about any variety of rosemary you fall in love with; after all, it is a Mediterranian plant. Yes, different rosemaries have different flavors: some taste too pine resin-y for my taste, others really add to food flavors. Only thing I can advise is to go to some herb farms and taste various rosemaries until you find the one you like best. Here in Western Oregon, I grow Arp (an upright) which tastes okay, not great, but can survive outside through winter. We also have a semi-prostrate variety planted at the top of a concrete block retaining wall, which has prospered for 5 years. If you raise one with long stems, they are delicious stripped of needles and used as a skewer to thread meat on kabob-style, which imparts a subtle rosemary flavor to the lamb, beef, chicken or even shrimp you are grilling. Good luck in your search for the perfect culinary rosemary....to your personal taste! Nonna