Native to the Mediterranean region, rosemary leaves have a bitter, woody taste and an essential aroma that complements many cooked foods. The name rosemary derives from the Latin expression “dew of the sea”. Fresh or dried, the leaves are commonly found in traditional Italian cuisine and are used as a flavoring in foods such as stuffing, roast lamb, pork, chicken and turkey. When roasted with meats or vegetables, the leaves emanate a mustard-like aroma with an additional fragrance of charred wood compatible with barbecued foods. Rosemary is also one of the herbs used in France’s herbes de Provence.