Rosemary pairs well with meats like poultry, lamb and fish, as well as vegetables and beans. As a seasoning, it pairs well with lemon. Whole sprigs can be placed in with a roast to infuse it with flavor, or the leaves can be stripped to add to dishes.
The leaves can be sprinkled over vegetables like potatoes before roasting. Rosemary also goes well in Italian, Spanish and French dishes. For instance, small sprigs of rosemary can be sprinkled on pizza or added to a tart or quiche. Rosemary can even be used in desserts like brownies or shortbread, and sprigs can be added to mixed drinks for a fragrant beverage.