Fresh herbs if I can get them and can be bothered – coriander and lemongrass mostly, though parsley is surprisingly tasty (for years I thought it was just pointless decoration). Also basil.
I used to try and get rosemary for lamb, but seriously, just dowse it with anchovy sauce. Larousse Gastronomique says to poke holes in the joint and stick anchovy fillets into them, which I’ve never tried (I wanted to, but faced a rebellion from the people I was feeding).
Oh God yes. But I’d class those as main ingredients rather than seasoning.