The aromatic herb commonly used in Mediterranean cooking, often with lamb, is rosemary.
Rosemary is the strongly scented herb Salvia rosmarinus, an evergreen shrub in the mint family, Lamiaceae. Its narrow, needle-like leaves contain aromatic oils that give the herb a piney, resinous fragrance. Fresh sprigs or dried leaves are widely used to season lamb, roasted meats, potatoes, vegetables, breads, and stews.
The plant is native to the Mediterranean region, where its ability to tolerate sun, heat, and relatively dry soil makes it well suited to coastal and rocky landscapes. It was formerly classified as Rosmarinus officinalis, a name still seen in older cookbooks and garden references. Modern botanical classification places it in the genus Salvia.
Rosemary is sometimes confused with thyme, oregano, or sage because all are important Mediterranean herbs. Their flavors differ: rosemary is notably woodsy and pine-like, thyme is earthy and delicate, oregano is peppery, and sage is savory and slightly bitter. Rosemary’s sturdy leaves also make it suitable for long roasting and grilling.