More than just garnish, herbs infuse meals with fresh flavour – and loads of health-boosting nutrients.
Basil
This summer staple is rich in rosmarinic acid, which reduces inflammation that can contribute to heart disease.
How to use it: Pair with mozzarella and tomatoes
Chives
A delicately flavored cousin of onions and garlic, chives supply quercetin, a potential cancer fighter.
How to use it: Sprinkle over potato salad dressed with vinaigrette.
Coriander
Whether you love it or hate it, coriander is a potent source of compounds that inhibit damage to blood vessels.
How to use it: Add to fresh salsa or guacamole.
Dill
Dill packs more antioxidant nutrients than many so-called “superfoods,” such as kale and pomegranates.
How to use it: Sprinkle on poached salmon.
Mint
Oregano
Oregano extracts have been shown to block the effects of artery-clogging LDL cholesterol particles.
How to use it: Simmer in stew to release its bio-active compounds.
Parsley
A study from Malaysia found that phenolic compounds in the herb inhibit cancer cell growth.
How to use it: Use in tabbouleh, where its fresh flavor gets to shine.
Rosemary
It’s rich in a terpene called rosmanol that may inhibit inflammation that can lead to joint trouble.
How to use it: When making kebabs, skewer meat on a rosemary stick.
Sage
Sage supplies a wealth of terpenes– including carnosol, which helps protect the body from cancer-causing agents.
How to use it: Bake into savoury scones.
Thyme
It contains thymol, a compound that blocks LDL particles from inflaming artery walls – helping ward off vascular diseases.
How to use it: Add to olive tapenade.
