Rosemary is a Mediterranean herb with needly leaves. It has a sharp, bitter taste and, when cooked, a charred, mustardy smell that is very potent. Ancient cultures believed it to be sacred.
No color other than green. Roll fresh rosemary in a damp paper towel, then in plastic wrap, and keep in the crisper drawer. Dried rosemary can be kept in a cabinet.
Pinch the tip of the stem and pull back toward the base to remove the leaves. Rosemary goes well in a stuffing, or on roast meats. You can try it in barbecue as well. You can place it in a stew, let it infuse, then remove before serving.