Rosemary
Rosemary is a perennial, woody herb that has fragrant evergreen leaves. It is native to the Mediterranean region and is part of the same plant family that mint comes from. The name that it has been given comes from the Latin word rosmarinus - which means ‘dew of the sea’.
Rosemary is easily pruned into shapes and has been used for topiary. When grown in pots, it is best kept trimmed to stop it getting too straggly and unsightly, though when grown in a garden, rosemary can grow quite large and still be attractive. It can be propagated from an existing plant by clipping a shoot 10–15 cm (3.9–5.9 in) long, stripping a few leaves from the bottom, and planting it directly into soil.
The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as an herb; they have a bitter, astringent taste, which complements a wide variety of foods. A tisane can also be made from them. They are extensively used in cooking, and when burned give off a distinct mustard smell, as well as a smell similar to that of burning which can be used to flavor foods while barbecueing.