Rosemary

Rosemary, associated with love, friendship and often used in wedding symbolism, has to be one of the great British herbs. Not that it originated here, it is a Mediterranean herb, a drought tolerant woody shrub. Its needle like evergreen leaves are rich in oils which give it its fragrance, as well as being rich in calcium, vitamin B6 and  iron. Rosemary is easily dried but is best used fresh. Traditionally used with roast lamb, it adds flavour to roast vegetables and potato dishes, and goes very well indeed with garlic and tomatoes. Unlike most herbs it doesn't lose its flavour during cooking so add sprigs at the beginning, remember to remove them afterwards.