Deeply rooted in European cultures, this flavoring was believed to strengthen the memory, and was worn as garlands by ancient Greeks when taking exams so as to retain their knowledge. It was also a symbol of fidelity. The strongly aromatic piney and tea-like fragrant leaves have a slightly sweet, minty, sage-like, balsamic and camphor-like taste with a bitter and woody aftertaste. A very popular spice in the Mediterranean region. Used by Europeans in roast chicken, lamb or veal, pot roasts, stews, potatoes, stuffings, marinades, vinegars and soup stocks. Goes well with olive oil, lemon, cinnamon, cloves, garlic, lamb, pork, chicken, tomato-and-cream based sauces, pizzas and grilled vegetables.