Rosemary has a strong, very aromatic flavour that unlike many herbs is not diminished by adding heat, so it is well suited to slow-cooked meals like soups and stews. The needle-like leaves are quite tough when dried, so they need to be chopped or ground in a mortar unless they are going to be cooked for a very long time and you don’t mind the texture. For those who don’t want to bothered with this, we offer cracked and ground rosemary in addition to whole needles. Rosemary is distinctive and versatile and works well with a variety of grilled and roasted meats. Make sure you like it before adding it to a dish though – rosemary will end up being a fairly dominant flavour in any dish it is a part of. We like adding rosemary to hashbrowns to give them a fresh, rustic flavour.