Rosemary is indigenous to the Mediterranean region and is associated with remembrance, particularly in New Zealand and Australia for ANZAC day.
The herb has a strong, bitter-sweet pine or eucalypt-like aroma and flavour that marries well with other strong flavours such as red wine, garlic, oily fish and tomato. It is best used sparingly as the flavour is very strong and can easily overpower a dish.
Rosemary does not lose its flavour with long cooking, which makes it ideal for braising and slow cooking. Australians and New Zealanders are most familiar with the herb for cooking lamb dishes.