Pungent rosemary has a pine-like aroma and a slightly bitter flavor. It mixes well with sage and thyme, and is regularly featured in Italian meals like baked pastas and warm focaccias. However, this versatile herb can be sprinkled into cuisines from all over the world. Try an herb-encrusted salmon or experiment with something sweet like rosemary-studded pine nut cookies. The warm and fragrant sweetness of rosemary complements pork and lamb particularly well and is classically combined with potatoes.