A flavor that is piney, warm, and slightly balsamic.

Rosemary has a piney flavor and a tea like aroma that pairs well with lamb, pork, chicken and rabbit. 

Pairs well with chives, garlic, lavender, oregano, and thyme.

Mediterranean cuisine is where rosemary really shines.

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-Mediterranean cuisine is where rosemary really shines. In French cooking it is used with meats like lamb or goose, and it is a key ingredient in the French spice blend Herbs de Provence. Rosemary makes a good marinade when combined with chiles, honey, garlic, and wine for gamey meats. In other European countries, rosemary is used in fruit desserts, on potatoes, in pot roasts, and in stews, stuffing, and soup stocks. Here in the United States we use rosemary to flavor baked fish, chicken, cheese, eggs, fish, marinades, mushrooms, onions, oranges, potatoes, and tomatoes. Rosemary is a very unique herb! The flavor of this herb doesn't get lost, and instead is increased once ground. Rosemary can be added at any point in the cooking process and won't lose much flavor.-