Use fresh or dried rosemary to season meats, poultry, fish, potatoes, and vegetables
Add whole sprigs to soups, stews, and sauces while cooking, then remove before serving
Chop leaves finely to mix into bread, focaccia, biscuits, or savory pastries
Infuse rosemary in olive oil, butter, vinegar, or simple syrup for flavoring
Brew rosemary tea by steeping fresh or dried leaves in hot water
Add rosemary to marinades with garlic, lemon, salt, and oil
Use rosemary sprigs as skewers for grilling small foods
Sprinkle chopped rosemary over roasted vegetables or potatoes before baking
Mix rosemary into compound butter for spreading on bread or finishing dishes
Use rosemary in homemade seasoning blends with salt, pepper, thyme, and oregano
Add a few sprigs to roasting pans for chicken, lamb, or beef
Use rosemary in bath soaks or sachets for fragrance
Place rosemary in potpourri or homemade air fresheners
Rinse and dry rosemary before use
Strip leaves from the stem before chopping or cooking
Store fresh rosemary in the refrigerator wrapped in a damp paper towel
Freeze rosemary leaves or sprigs for longer storage
Use dried rosemary sparingly because its flavor is strong