Rosemary holds up well after drying and the powerful flavour is useful in many slow-cooked dishes or roasts. Crush the leaves slightly to release more of the essential oils and to avoid chewing on a long stalk that rarely softens on cooking.

uses: A classic flavouring for roast lamb, also good with chicken and baked fish. Add to a stew with other strong flavourings like garlic and red wine. Add to bread mixes.