The use of Rosemary (Rosmarinus Officinalis) stems back over hundreds of years in the Mediterranean. Its aromatic properties have leant itself to herbal remedies and in cooking. Most often teamed with Lamb, Rosemary can work equally well with other meats such as Turkey and Chicken. Just remember that a little goes a long way! A gentle sprinkle will suffice for these white meats, Lamb on the other hand can take more of its pungent, herby flavour.
Rosemary is commonly used to flavour lamb, pork, potatoes and to make a herb butter. You could also use the rosemary leaf to fragrance your bath. Simply crush a few leaves and scatter across the hot water. This is believed to aid circulation.