Rosemary (rosmarinus officinalis) is native to the Mediterranean, and most popular in that region. Its piney, peppery, minty freshness is delicious with tomato based sauces, eggplant, summer squash, beans and eggplant, wonderful in breads, with pork, lamb, duck and game. It's best to use fresh sprigs of rosemary for both flavour and appearance, but the dried leaves (which curl lengthwise into fine needles when dried) hold their flavour and fragrance well and are convenient to use in sauces, baking, rubs, etc.