One of the most well know and aromatic herbs, Rosemary is one of my favourites. It grows wild in Mediterranean countries and indeed here in Australia. We were amazed while travelling in West Australia to see it growing everywhere, the towns have it as their main plant, growing outside shops and buildings. Once again we picked some and dried it out while we travelled. It can live for around 20 years though it will go woodier with age. It is related to lavender and also has pale blue flowers. Cuttings are easy to take also by seed. They make wonderful hedges, grow 20cm apart and make sure you trim them after flowering so they keep a nice shape. Rosemary is quite a strong and pungent herb, care should be taken not to use too much. Rosemary is often used in shampoos as it stimulates hair roots. It is also the herb of remembrance, fidelity and abiding friendship, wreaths are made from it and it is planted on graves. When roasting Lamb, score little holes in the skin and push sprigs of rosemary in. Cut long stalks of it and put under a roast, lay stalks under chops on the BBQ, the flavour will permeate the meat. Also use rosemary stalks as a skewer for kebabs, strip the leaves off and dry out for later use. Rosemary can be used to flavour sauces and gravies, once again be careful as the flavour is strong. I keep a vase of Rosemary in the kitchen just for the perfume.