ROSEMARY:
Native to the Mediterranean and Asia. Rosemary leaves are used as a flavoring in foods such as stuffings and roast lamb, 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 compatible with barbecued foods.