I have a large Rosemary 'bush' growing in a front flowerbed, an inheritance from one of our home's past owners (thank you!). I love the sharp, clean, Mediterranean fragrance of rosemary, but I would like to know what I can do with it beyond roasting it with potatoes (which I don't do much of) or putting it into pork and turkey (which I also do not do because I do not cook meat). By the way, for anyone cooking with rosemary, a tip is to freeze the sprigs in plastic baggies-- retains its character much better than drying does. So, here are some ideas that I found: Infuse a jar of Celtic Sea Salt with Rosemary . The salt will smell and taste of rosemary. There is no need to remove the sprigs. Put a sprig or two of Rosemary into Apple Cider Vinegar and let it stand for about 30 days, then remove. This makes a perfect hair rinse for people with dark hair. (You can add some stinging nettles if you have some-- super nice rinse for bringing out the sheen in dark hair.