Rosemary has to be one of the most versatile of all herbs. It complements just about everything from meat, poultry, and seafood to fruit, eggs, and baked goods. The long, slender, silver-green leaves have a sharp pungency reminiscent of pine and citrus. It is one of the few herbs that retains much of its flavour and aroma when dried. Use the fresh twigs to flavour grilled meats by throwing them directly on the hot embers, and peel the leaves from the stiff branches to use them as skewers for brochettes of seafood and fresh fruit.