incense. They are also used as a pungent flavoring in cooking. The leaves, fresh or dried, can be used with chicken , meats (especially lanb), stews, breads, pizzas, and vegetables. Dried leaves can also be added to the coals of barbecues, near the end of cooking, to impact Rosemary's characteristic flavor to meats. In addition to its varied culinary uses, Rosemary also has a history as a health giving herb. In 1525, Bancke's Herbal, the first
book devoted exclusively to herbs and their uses, was printed in England and included Rosemary. Early Arabian physicians are credited as the first to recommend this fragrant herb as a tea. And today, it is still enjoyed, often before retiring.
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