"Herbs give a taste of authenticity to food," says Tremblay. Rosemary's piney, resinous flavour with a hint of lemon makes it ideal for roasts, especially lamb. It works well with basil or thyme and is also used in baking cookies, biscuits and breads. Like other herbs, rosemary should be grown in full sun to partial shade in a clay pot. Do not overwater -- "herbs don't like wet feet," says Tremblay. If you are using fresh leaves, be sure to chop them finely because they are tough. Rosemary dries well and is worth keeping around because it may help alleviate high blood pressure and headaches. Some people even chew the leaves while driving at night because the herb is said to be a stimulant.
Recipe to try: Butterflied Leg of Lamb with Rosemary Orange Marinade
