Rosemary is a very popular herb, especially in Italian cooking. The fresh leaves – thin and spiky, have a particularly potent fragrance and flavour, great with all kinds of grilled and roasted meats and fish – especially poultry. When grilling, first marinate the meat in rosemary, sage, bay leaves, thyme, pepper and olive oil; then, while cooking, sprinkle rosemary leaves and branches directly on the glowing charcoals. The wonderful aroma of the burning herb will permeate whatever you are grilling. Easily grown preferring a sunny well drained site.