The Italians are particularly fond of this pungent and piny herb with its needle-like leaves. They often use it to flavor meats and tomato sauces. Rosemary stems, stripped of their leaves, can also be used as skewers for kabobs. Dried rosemary is an excellent substitute for fresh. Chop finely as the leaves tend to be difficult to chew. Apply to meats before roasting or grilling. Delectable in potatoes, roasts, stews, vegetables, lamb, poultry dishes, sauces for fish, or tossed in fruit salads. Soak rosemary with your wood chips when smoking chicken, turkey, or pork roasts.
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