The next time you grill chicken, roast a leg of lamb or sauté vegetables, sprinkle on some rosemary. This herb not only makes food taste good, but also appears to offer protection to the brain from stroke and neurodegeneration due to injurious chemical free radicals, according to a collaborative study from the Burnham Institute for Medical Research in La Jolla, Calif., and Iwate University in Japan. Basically, the rosemary fights off the free radicals, which are thought to contribute to the normal aging of the brain.