Rosemary (Rosmarinus officinalis) –
One of the most versatile of all herbs. A Mediterranean native 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 characteristic flavour when dried. It should be used sparingly whether fresh or dried. An evergreen perennial that is available in a variety of cultivars ranging from miniature, ground-cover, and shrub varieties, it grows in just about any soil in full or partial sun. 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.