Rosemary's unique, piney, woodsy flavor compliments
poultry, fish, lamb, beef, veal, pork; enhances tomatoes, spinach, 
peas, mushrooms, cheese, eggs, and lentils. It has a bittersweet flavor 
and delicious aroma.   this pine-looking plant is adored for its scent. 
Powerful notes of pine, camphor, pepper, sage, and balsamic all come 
together to form rosemary’s unique flavor profile.

The slender leaves (they aren’t actually needles) can often be sticky with 
resin and are very assertive in flavor. Rosemary must be used with a 
careful hand as it can dominate a dish. The leaves are added to rubs and
marinades, stuffed into chickens, or tied to meats about to be used on 
the grill. Even the branches have culinary uses – de-leaved sticks of 
rosemary make for excellent kabobs and a bunch of rosemary can be tied 
together to form a basting brush.

 Add it at the last second to tomato sauces before serving for an emphatic rosemary flavor. Add to bread or pasta dough for a rosemary-scented delight that’ll make for a memorable meal.