pinelike

For a faint pinelike flavor, I tossed in a bruised rosemary sprig.

NYT > Home Page 2011

There is a species of goosberry which grows very common about here in open situations among the rocks on the sides of the clifts. they are now ripe of a pale red colour, about the size of a common goosberry. and like it is an ovate pericarp of soft pulp invelloping a number of smal whitish coloured seeds; the pulp is a yelloish slimy muselaginous substance of a sweetish and pinelike tast, not agreeable to me. the surface of the berry is covered with a glutinous adhesive matter, and the frut altho ripe retains it's withered corollar. this shrub seldom rises more than two feet high and is much branched, the leaves resemble those of the common goosberry only not so large; it has no thorns. the berry is supported by seperate peduncles or footstalks of half an inch in length. immence quantities of small grasshoppers of a brown colour in the plains, they no doubt contribute much to keep the grass as low as we find it which is not generally more than three inches, the grass is a narrow leaf, soft, and affords a fine pasture for the Buffaloe.

The Journals of Lewis and Clark, 1804-1806 Meriwether Lewis 1791

The flowery pinelike flavor of rosemary is subtle when combined with pears; you don’t quite know what it is—you just know it is good.

THE ARROWS COOKBOOK Clark Frasier 2003