Used since 500 B.C., rosemary is native to the Mediterranean area (where it grows wild) but is now cultivated throughout Europe and the United States. Rosemary's silver-green, needle-shaped leaves are highly aromatic and their flavor hints of both lemon and pine. The herb can be fresh, dried and powdered. Rosemary can be used as a seasoning in a variety of dishes including fruit salads, soups, vegetables, meat (particularly lamb), fish and egg dishes, stuffings and dressings.

The popular Rosmarinus officinalis is a hardy evergreen, shrubby herb to 2 - 6' tall. A good accent, border or container plant, or it can be clipped for a low hedge.

Small clusters of lavender blue flowers in late winter and spring. Attracts honey bees, which are necessary for good pollination throughout the garden.

Sun, any well-drained soil and moderate watering to establish.

Roasted Baby Potatoes with Rosemary,
From Foodnetwork.com, Rachel Ray, Show: 30 minute meals, Episode: "Fast 'n Fancy"

2 pounds small potatoes, baby Yukon or red skin potatoes
6 cloves garlic, cracked away from skin
2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes
2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper

Preheat oven to 450 degrees.

Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.

Place potatoes on center rack of oven and roast 20 minutes, until just tender.

Cheesy Herbed Popovers
From Foodnetwork.com, Emeril Lagasse, Show:The Essence of Emeril, Episode: "Christmas"

1/3 cup plus 4 tablespoons reserved beef fat, butter, or vegetable oil (or a combination)

6 eggs
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon freshly ground black pepper
2 cups milk
1/4 cup heavy cream
4 ounces goat cheese, cut or crumbled into 18 to 20 equal pieces

Preheat oven to 400 degrees F.

Brush 18 - 20 wells of 2 popover or muffin tins with some of the melted fat. Place tins in the oven to heat while you prepare the popover batter.

Combine the eggs, flour, salt, thyme, rosemary, and pepper in a blender and blend until well combined. Using a spatula, scrape down the sides of the blender. While the blender is running, add the milk and cream in a slow stream until smooth and thoroughly combined.

Remove tins from the oven and fill each prepared well halfway with some of the batter. Place a piece of the cheese in the center of each cup and pour the remaining batter over so that the cups are filled 2/3 of the way. Bake the popovers until puffed and golden, 20 - 25 minutes, serve immediately.

Rosemary Dijon Pork Loin
From Foodnetwork.com, George Stella, Show: Low Carb and Lovin' It. Episode: Holiday Dinner.

1 (4-pound) boneless pork loin
2 tablespoons Dijon mustard
2 tablespoons chopped red onions
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced
2 tablespoons coarsely chopped rosemary leaves, plus a few sprigs for garnish.

Equipment: roasting pan
Preheat oven to 350 degrees F

Trim any excess fat from the pork loin, leaving a thin layer of fat over the top.

Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the rosemary evenly all over the top.

Place the pork in roasting pan lined with a rack and roast for 20 minutes.

Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice pork and arrange on a platter garnished with rosemary sprigs.

Rosemary and Ham Scones, from Foodnetwork.com, Rachael Ray, Show: 30 minute meals, Episode: User-Friendly Affair.

1 Box biscuit mix (recommended: Jiffy)
3 tablespoons finely chopped rosemary, 4 small stems
1/2 cup cream
a couple pinches salt
3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound
1 tablespoon orange zest
2 teaspoons sugar

Preheat oven to 375 degrees F.

Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 - 12 minutes for large scones, 7 - 8 minutes for small scones.

Other sources used:
Food Lover's Companion, Second Edition, Sharon Tyler Herbst, Barron's Educational Series, Inc.