A perennial evergreen with needle-like leaves, Rosemary is native to the Mediterranean region and its unique fragrance has been popular in European cuisine and herbalism for millenia. It goes well in stuffings and with roasts.
Although it’s a plant native to southern Europe, Rosemary can grow in colder climates too. It can survive dry periods and once established, it’s a hardy perennial that’s an attractive ornamental as well as prized herb.
Rosemary sprigs are popular when cooking roast lamb, pork, chicken and turkey – or to give extra interest to vegetarian dishes. It can be used to flavour oils, vinegars – even syrup and lemonade.
Herbalists have claimed Rosemary has energising, aphrodisiac, cleansing and mood enhancing benefits. It seems to aide the digestion of fats, which helps explain its popularity as a complement to roast meat.