Rosemary leaves have a tealike fragrance and a pungent, slightly bitter taste.
They are generally used sparingly, dried or fresh, to season foods, particularly lamb, duck, chicken, sausages, seafood, stuffings, stews, soups, potatoes, tomatoes, turnips, other vegetables, and beverages. Whole sprigs are removed before food is served because of their powerful taste. Rosemary has been used extensively since 500 b.c. In ancient Greece, it was recognized for its alleged ability to strengthen the brain and memory. Greek students braided rosemary into their hair to help them with their exams.