Rosemary

You need to be judicious with rosemary. It is aggressive and can take over the taste of whatever it is supposed to complement. Some cooks automatically think of rosemary when cooking lamb, but it has a nasty habit of making lamb taste gamy. To use it in the most subtle way, shove sprigs on the charcoal fire you use for grilling. Its smoke is gentle, imparting just a hint of the herb. Rosemary is good mixed with garlic, too, but make sure it is finely chopped to eliminate the prick of its sharp needles.