Rosemary/Romarin 
Rosemary shrubs are found everywhere in the wild on the hills of Provence. Rosemary also commonly grows in most other countries of the Mediterranean basin (Portugal, Spain, Italy, Greece...) and it was probably first made popular in the United States through its use in delicious Italian dishes.
After Rosemary is picked and dried, its long leaves are separated from the stem and cut to extract their full flavor.
A wonderful barbecue companion, rosemary is delicious with poultry, lamb, potatoes and other grilled vegetables. Its aroma can enhance home-made breads - nothing like "fougasse au romarin" to serve as base for a fresh goat cheese...
