is a perennial woody herb, which grows in temperate and Mediterranean
climates. The thin needle-like leaves are used in cooking.
They have a bitter, astringent taste, which complements
oily foods, such as lamb
and oily fish.
Rosemary can also be used
a flavoring in bread such as foccaccia.
You can put whole
branches of the plant on to the hot coals of a barbecue to
flavor the food being cooked, or strip off the leaves and
use the stem as a skewer for kebabs (but you will need to
pierce a hole in the food with a real skewer first).