Rosemary is one of the herbs you must use sparingly. It will easily overwhelm any flavour may cause the dish to be bitter. Fresh herbs are becoming more readily available. Fresh herbs, whether grown in your own garden or purchased, will enhance your dishes greatly. Any rotten spots should be removed or the whole bunch will spoil quickly. If using fresh herbs add them at the end of cooking to preserve the natural oils. If using dry herbs add them at the beginning of the dish to allow the flavors to come out and to soften the herbs. If fresh they should be stored in a light damp cloth in the refrigerator and will have a shelf life of 3 to 4 days. If dry, store in an air-tight container in a cool dry place for a six-month shelf life.
