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Rosemary can be used as a seasoning in a variety of dishes including fruit salads, soups, vegetables, meat (particularly lamb), fish and egg dishes, stuffings, dressings, and breads. It is excellent with tofu and potatoes, too, and is a classic Italian pizza herb, along with oregano. A half dozen fresh rosemary springs make a simple and delicious stuffing for roast chicken.

With its pinelike, camphor flavour, rosemary is more potent than most herbs, and its flavour is not subdued by cooking. Since it can be overpowering, it’s better to add too little rosemary, rather than too much. For an aromatic barbecue, add rosemary stems and sprigs to the coals just before grilling.

The leaves should be crushed or chopped to bring out their full flavour before sprinkling over or rubbing onto foods. When using olive oil as a flavourful alternative to butter, try placing whole sprigs of rosemary in the oil for a herbal accent.

Rosemary goes especially well with bay leaves, chervil, chives, parsley, and thyme.

The individual blue rosemary flowers are edible and can be used in salads as a garnish.