Something I do now and again to gussy up the dinner table is I put rosemary stems in bud vases, stripping the leaves below water level. I think rosemary looks elegant and pretty, and it lasts longer than any cut flower out there. It lasts so long in fact that the stems are often growing roots before I’ve made my mind up to throw ’em in the compost, which means they then get reassigned to the garden. In this climate, rosemary grows like a weed, and that’s a bonus for those like me who love cooking and grilling with the stuff.