Rosemary is one of the herbs that I cannot cook Thanksgiving dinner without. I am always stocked up on fresh rosemary for the holidays, but also keep dried whole and dried ground leaves in my pantry for a few reasons. The dry rub for my Thanksgiving turkey always contains dried ground rosemary, whereas I tend to use the fresh version in my gravy and stuffing. Holidays aside, rosemary is most commonly found in meat marinades. Who would have known that the combination of rosemary and marinating would have a scientific explanation?