A native to the Mediterranean region, Rosemary needs winter protection in our zone (5-6). Used alone, rosemary can be overwhelming, with an almost rosin like taste. However, with the use of acidity, rosemary's pungency is mellowed. Try adding a lemon, squeezing the juice over the meat and chopping the rosemary finely. Or combining rosemary, thyme and garlic together with red wine to make a beef or lamb dish.