Edible things grow so well in Southern California that the hedge outside my parents' front door is a square-trimmed rosemary bush. Just bump into that thing and you smell fragrant all day.
At the moment, Bean Sprout smells pretty fragrant. This hedge is just his height.
He managed to find the one lone rosemary blossom still hanging onto the branches this late in the season, and put it on top of his head. All by himself, smart doggie.
Rosemary blossoms, if you can find them, make a fantastic addition to food, lending just a whisper of redolence without hammering you in the face with beaucoup de too-too. Sprinkle a handful of rosemary blossoms on a salad made with shredded raw celery root that has been tossed with stellar olive oil and a little champagne vinegar. Don't forget the fleur de sel. I like to pile this salad atop a mound of gently cooked beluga lentils, also tossed with a smidge of oil and minced chives.