Rosemary (Salvia rosmarinus) is a woody, evergreen Mediterranean shrub whose stiff, needle-like leaves carry one of the most recognisable scents in cooking — piney, resinous and camphoraceous, with a clean eucalyptus lift. Robust enough to stand up to roasting meat, bread and potatoes, it is used fresh or dried, on the sprig or stripped, and is as much an ornamental and aromatic herb of the garden as a culinary one.