Rosemary, a typical Mediterranean plant, grows both spontaneously and cultivated, especially along the coastal strips. In Italy it grows spontaneously, especially near the sea, in arid, stony and sandy places.
Its leaves are very fragrant with a bitterish but very characteristic flavour.
Rosemary is one of the most used aromatic herbs in cooking. It can be used both fresh and dried. Undoubtedly the most common use of rosemary is with baked or pan-fried potatoes. Often inseparable from garlic, rosemary gives an unmistakable aroma to soups or meats such as lamb, beef, rabbit, duck, goose. It is also often used to flavor focaccia and bread.
