• Put a few sprigs of rosemary in a bottle of honey or marmalade and let it infuse for a month or two in a dark place. Discard the herb, stir and use the sweet as you normally would.

• Use the stiff rosemary sprigs to skewer shrimp, pieces of pork, poultry or lamb for grilling - they add a wonderful flavor. Slip off the leaves and save for other uses.

• Finely chop rosemary leaves and add to bread doughs - two tablespoons herbs to each 4 cups flour.

• Use rosemary two different ways with roasted meats - Chop rosemary leaves and rub on meats - and lay a few sprigs on top and a few under the meat in the roasting pan.

• Drop a few sprigs of rosemary into the water for poaching fish or eggs.

• Put a few sprigs of rosemary on coals when doing outdoor-grilled meats.

• Add a couple sprigs to cooking water for potatoes, rice and pasta, especially when serving with poultry or fish.