This woody Mediterranean native looks (and smells) like a tiny pine shrub, but in fact it's a relative of the mint family. Traditionally used to balance the richness of red meats such as grilled lamb or beef stew, rosemary's aromatic compounds also taste great with fried mushrooms and lentil soup or baked into breads. Frozen rosemary will keep much of its flavour but will turn from green to grey, so reserve it for soups and stews where the colour won't matter.
Rosemary's strong flavours dissipate slightly once cut, but the herb retains its aroma well, making it ideal for slow cooking, baking and roasting. Try a sprig of fresh rosemary in a mug of hot water for a caffeine-free pick-me-up on a chilly afternoon. Stir chopped rosemary into a tub of cream cheese for your morning bagel. Or give mashed potatoes some pep with a sprinkle of rosemary and serve alongside your favourite roast.
