The intense piney taste of rosemary leaves rubbed on roast chicken gave it an extra boost at the French bistro. Native to the Mediterranean, rosemary is grown in North Africa, Europe, Russia, the U.S. and Turkey. With a piney and tea-like aroma and minty, sage and camphor-like peppery taste, it is a popular spicing in the Mediterranean regions for pot roasts, stuffing, soups, sausage, grilled lamb or veal and lamb tagines. Its leaves are sold fresh or dried, whole, chopped or ground. It is an essential ingredient in quatre epices, bouquet garni and herb de provence for slow cooked French style lamb and vegetable dishes. It is used as a natural antioxidant for meats to preserve its color.