Per Unit. Rosemary’s intense, fragrant aroma has traditionally been paired with lamb, chicken and game, but it’s also suited to fish and bean dishes. Its shrub has light blue or pink flowers and dark green, needle-like leaves that are silver on the underside. Originally from the Mediterranean, it is most extensively used in French, Spanish and Italian cooking. Whole sprigs of rosemary can be added to pieces of meat or roasted vegetables and removed before serving. During the roasting process, leaves tend to fall from their stalk and need to be strained out. To chop rosemary, strip the leaves off the woody stem and dice them very finely as they are pretty tough. Similarly, crush dried before using it, and it can also be included in a bouquet garni.