Rosemary

Rosemary leaves are used as a flavouring in foods such as stuffing and roast lamb, pork, chicken, and turkey.

Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood that goes well with barbecued foods. Often added to the coals on a barbecue for the smoked aromatic flavour.