Rosemary is native to the Mediterranean where it grows wild, but it is now cultivated throughout Europe and the United States. Rosemary is a member of the mint family with silver green, needle-shaped leaves. It is highly aromatic, with flavor that hints of lemon and pine. Rosemary can be used to season a variety of dishes including soups, vegetables, roasted or grilled meats (particularly pork, lamb or chicken), eggs and stuffings. Rosemary can be used fresh or dried in its whole leaf form, as well as in a powdered form.
I grow it in the garden and use it frequently. It’s so great to just step out the back door and pluck off a few branches to use when I’m roasting a chicken or pork tenderloin. Other uses for rosemary is to infuse olive oil with rosemary and use it for drizzling over pasta or soaking it up with French bread.