A member of the mint family, rosemary is a herb that has a variety of culinary purposes. It has an intense, distinctive flavour – a woodsy, minty, piney flavour that is somehow mildly sweet with gingery undertones. This unique taste has made rosemary a valuable herb that is added in all kinds of dishes. However, despite its strong flavour, if you use it sparingly, it can be used only as a subtle accent, adding just the right tinge of flavour and aroma to a dish.

Rosemary is thought to be native to the Mediterranean. Today, it is mostly grown in these areas, as well as Spain, where it is produced in huge quantities. It goes extremely well with all kinds of meat such as pork, beef, lamb, poultry, veal as well as fish. Especially when these are roasted, adding rosemary as a flavouring agent is common practice since it harmonizes the flavour so well. Apart from meat dishes, rosemary is also used in cheese, eggs, mushroom, tomatoes, peas, spinach, lentils, soups, etc. Rosemary also goes very well with other herbs such as thyme, parsley, chervil and chives, and a blend with one or more of these herbs is commonly used as a seasoning agent.