I love herbs. They smell wonderful, add an attractive feature to a garden spot or a container, and are a great healthy way for flavoring meals and cold beverages, making soothing teas and so on.
Just yesterday, I used rosemary, cherry tomatoes, potatoes, a leek and two yellow peppers I had grown. Prostrate rosemary, the kind in my porch container, does not grow like a tree, but instead along the ground as you might guess from the name.
I roasted a small chicken. Springs of rosemary and cloves of garlic can be placed under the skin of the breast, the wings, and the legs. Also, place several sprigs and garlic inside the chicken.
In appearance and aroma, rosemary reminds me a great deal of pine trees. In colder climates, it can survive winter if brought inside in a container. However, it needs light and some humidity. I haven't been able to carry it through the dry indoor heat of February and low light of my apartment.
At least two types of rosemary exist: bush type (similar to a small tree), and prostrate.
Dill has long been one of my favorite. I think of pickles that are made pleasantly tart and tasty with dill, mustard (seeds or powder) and black peppercorn. Here are a couple of dill pickle recipes