In the Mediterranean, this pine-scented herb grows wild. Its silvery-green, needle-shaped leaves give it the appearance of a small evergreen sprig with hints of lemon. Because of its resinous flavor, rosemary pairs well with most meats, including chicken, lamb, pork, and game, and is a common marinade ingredient.
Available year-round, fresh rosemary is usually preferred because the dried herb loses much of its flavor. Look for healthy, deep-green leaves with no yellowing or dark spots.
Removing rosemary leaves can be a pain. Here's a trick: Pinch your fingers together and run them down the stem in the opposite direction from the way the leaves have grown. Then bunch the leaves together in a small pile. Rock your chef's knife up and down, positioning the fingers of your free hand on the spine of the knife to guide it, pushing chopped leaves together with the blade to get as fine a chop as you'd like.
Keep rosemary in the refrigerator, either in its original packaging or wrapped in a damp paper towel, for up to 2 weeks.