When substituting fresh herbs in a recipe calling for dry, one part dry is equal to three parts fresh.
The flavor of rosemary is strongest in its uncooked form. Add it fresh to get the full impact of flavor or cook it to decrease its prominence in a recipe.
Only use the delicate leaves and not the stem for chopping.
Once you use the leaves of the rosemary, you can use the firm stems as skewers for lamb kabobs. You can dry them for use at a later date if you choose.