Rosemary

Strip the needle-like leaves from the woody stem and chop them finely, or add a whole sprig to a stew or roast and remove it before serving. Chopped rosemary is potent, so start with a little; its flavour intensifies as it cooks.

Yes. Use about one teaspoon of dried rosemary for each tablespoon of chopped fresh rosemary, and crush the dried leaves between your fingers before adding them to release their aroma.

Wrap the sprigs loosely in a slightly damp paper towel, put them in a sealed container or bag, and refrigerate. For longer storage, freeze the sprigs in a freezer bag; you can crumble the leaves off while they are still frozen.

Rosemary pairs especially well with roast potatoes, lamb, chicken, beans and root vegetables. Add a sprig to focaccia dough or a pot of soup, or infuse olive oil briefly with rosemary for a savoury finish.

Thyme is the closest easy substitute in many savoury dishes, particularly roasts and stews; use a similar amount of fresh thyme. Sage also works with roast meat and potatoes, but has a stronger, earthier flavour.

Chop the leaves very finely, since the needle-like leaves can stay chewy even after cooking. For a smooth sauce or a dish where you do not want bits of herb, simmer a whole sprig in it and take the sprig out before serving.