Rosemary is very versatile ingredient. In Italian cooking rosemary is often used to season tomato dishes. Used sparingly, rosemary is good added to wine punch or apple jelly. It is also great on focaccia bread. To prepare: quickly rinse rosemary under cool running water and pat dry. Most recipes call for rosemary leaves, which can be easily removed from the stem. Alternatively, you can add the whole sprig to season soups and stews then simply remove it before serving. Try adding it to omelettes and frittatas and it makes a lovely sauce for bread mixed with olive oil.