Look for straight, supple leaves. Take hold of the end of the "needle"; if the leaf does not bend, the rosemary has begun to dry out.

Store in a perforated plastic bag in the vegetable crisper of the refrigerator.

When frozen, rosemary loses some of its piquancy.

Rosemary has the unique quality of adding a salty flavor; it’s important to keep this in mind when seasoning.

Chop or snip the leaves coarsely to cover a roast.

Wrap the leaves in a cheesecloth sachet and add to a dish to flavor it.

Once the leaves are removed, the branches can be used as skewers for brochettes.

Rosemary has a strong flavor that goes well in marinades and with red wine. Infused into a jelly, it makes a good accompaniment to pâté and game.

Use it generously to flavor veal, poultry and lamb, particularly in dishes braised with wine, garlic and olive oil.

Rosemary loves garlic, tomatoes, any roasted meat, olive oil… and apple jelly.

Its flavor, with hints of evergreen, stands up to high heat and is perfect for barbecuing.

Brush your lamb chops with a mixture of mustard and rosemary before cooking.

Easy idea - Place a few rosemary leaves on some Italian bread brushed with olive oil. Toast in the oven. Serve with a tomato salad, olives, etc.

Be daring! Make some French toast with thick slices of country bread. Serve with a peach compote: combine 50 ml of honey, 50 ml of butter and the juice of a lemon and bring to a boil. Slowly cook the peaches in this mixture with a few sprigs of rosemary.

Fruit cups with rosemary
You can also sauté some seasonal fruit such as apples, pears or strawberries with a little honey and rosemary. Spoon it into little phyllo cups (brush 1 large sheet of phyllo with hot butter or oil. Fold into quarters and place over an inverted round container to give it the shape of a little bowl. Bake in the oven.

In Northern Europe, rosemary is used to season the sausages.

In Italy, it is used extensively to flavour veal, poultry, lamb, especially in stews simmered with wine, garlic and a little olive oil.