Other gardeners tell me that sage goes on and on for them. I know several gardeners who go to great trouble to transplant this herb from an indoor pot to an outdoor garden bed each spring, then back again in fall. It withstands light frosts but must not be frozen hard. If you find that a potted rosemary on the patio or porch dries out too quickly, sink plant, pot and all, into the ground up to the pot rim. I like to wait until flowering is over before pruning any plant, just because it seems a considerate thing to do.
Cuttings are a sure and simple means of renewal.
Snip a 3-inch piece from the tops of several branches, remove the lower few leaves, and dip the ends of the cuttings in the grade of rooting hormone powder sold for softwood cuttings. Plant three to six cuttings firmly in a 4-inch pot of very light soil, then slip a clear plastic bag, punctured with a few tiny holes, over the pot, fastening it with an elastic band. The scent of narrow grey-green rosemary foliage is cool and resinous, a little piny or camphoric. I find it invigorating just to tousle a bush and breathe deeply. My favourite way to use rosemary in the kitchen, however, is to sprinkle halved or quartered potatoes generously with rosemary leaves, either dried or fresh.