The long, narrow leaves (needles) of Rosemary have an intense, slightly resinous, earthy taste.
Popular in Mediterranean cooking, Rosemary teams well with other herbs such as Thyme, Marjoram and Parsley in herb vinaigrette, oils and marinades.
Very finely chopped, it can also be used in Mushroom salads or salads that include meat or poultry.
it complements beans, peas, mushrooms and zucchini.