There aren’t many garden herbs that can survive the winter months, but this hardy little evergreen manages quite well in a mild winter and is incredibly low maintenance. If you’re cooking roast lamb there really is no lovelier match, but use it to skewer monkfish or halibut, and you will not only impress your guests with your presentation skills, but your fish kebabs will be infused with the most wonderful fragrance and flavour. 

So, why is Rosemary loved so much by herbalists and aromatherapists? Well, since antiquity, it has been used to strengthen the memory, but it also has excellent anti-inflammatory qualities and improves circulation. Perhaps most relevantly, it improves food absorption by stimulating digestion, so not only does it enhance a dish, it helps it ‘go down’!