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Rosemary: This piney herb adds great flavor to many meats, but the surprise is how good it is for you. It has anti-inflammatory chemicals, making it useful in the treatment of liver and heart disease as well as asthma. It seems to have some potent anti-tumor properties and has been researched for its use against breast, colon and skin cancer. Although still being researched, it may be a useful tonic for the brain and has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid strong tinctures of rosemary if you are pregnant.
helps prevent inflammation

Recipe

Fig and Pomegranate Tapenade

serves
prep time: 10
cook time: 123

ingredients

8 ripe fresh figs, stemmed, halved
4 1/2 teaspoons olive oil
1/2 cup Kalamata olives, pitted, coarsely chopped
1 tablespoon drained capers
2 1/2 teaspoons pomegranate molasses*
2 teaspoons chopped fresh rosemary
1/2 teaspoon Sherry wine vinegar
1/2 cup walnuts, toasted, coarsely chopped

directions

Preheat broiler. Line small baking sheet with foil. Brush foil with olive oil. Lightly brush figs with 1 1/2 teaspoons olive oil. Arrange figs, cut side up, on sheet. Broil until figs are lightly browned at edges, about 3 minutes. Cool on baking sheet.

Combine figs, olives, capers, pomegranate molasses, rosemary, and vinegar in processor. Using on/off turns, coarsely chop figs and olives. With motor running, add remaining 1tablespoon oil. Season to taste with salt and pepper. Transfer to bowl. Stir in walnuts. Let tapenade stand 2 hours at room temperature to blend flavors. (Can be prepared 5 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

*A thick pomegranate syrup that's available at Middle Eastern markets and some supermarkets.