A typical Mediterranean spice, rosemary today has made its home in almost all kitchens worldwide. Even the Romans seasoned their meat dishes with the leaves of the evergreen shrub. The tender tips of the branches and the needle-like leaves are very aromatic, somewhat bitter, are reminiscent of eucalyptus and have a stimulating effect. Fresh rosemary blends well with Mediterranean dishes, lamb, poultry, pork roast, fish, vegetable soups, fresh, grilled or marinated sheep's or goat cheese as well as seasoned bread. Grilled dishes, whether meat, fish, vegetables or potatoes, are given an unmistakable, tantalising note by adding fresh rosemary. Always use rosemary fresh, it loses its flavour quickly when dried.