Unlike many other herbs, rosemary loses little of its flavour when dried. Italians are particularly fond of this pungent herb with its needle-like leaves. They often use it to flavour meats and tomato sauces. Rosemary stems, stripped of their leaves, can also be used as skewers for kabobs. Dried rosemary is an excellent substitute for fresh. Rosemary’s taste is a bit cooling, woody, minty, and somewhat balsamic, with a strong aroma it is also warm and a little peppery.