If you know your way around the kitchen, rosemary needs no introduction. An evergreen shrub native to the Mediterranean, you may already have a “love/hate” relationship with this culinary herb. In my experience, people that dislike (e.g. hate) rosemary have had it in dishes where the cook or chef had a heavy hand and perhaps didn’t chop it well—so it overpowered everything and you felt like you had fallen, mouth first, onto the floor of a pine forest. But treated with respect, nothing elevates grilled meat like a lemony herb rub featuring rosemary. Just in time for your next Spring barbecue!