I'm personally against, and don't like using garnishes such as sprigs of rosemary or thyme because they're inedible for the most part. Also, I don't like using whole chives for the same reason, but that's another garnish that you see a lot of. Any garnish that I place on a plate is edible, and is also a part of the dish. For example, a tomato based sauce may utilize micro basil, a ginger/soy based sauce may utilize micro cilantro or micro shiso, or a Mediterranean flavored dish may utilize micro arugula. These herbs are a part of the whole dish and are meant to be consumed since they are complimentary flavors to the sauce or protein component.
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe