More than just garnish, herbs infuse meals with fresh flavor—and loads of health-boosting nutrients.
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.
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.
Whether you love it or hate it, cilantro is a potent source of compounds that inhibit damage to blood vessels.
How to use it: Add to fresh salsa or guacamole.
Dill packs more antioxidant nutrients than many so-called "superfoods," such as kale and pomegranates.
How to use it: Sprinkle on poached salmon.
Research shows that consuming mint regularly may help ward off age-related diseases (such as Alzheimer's).
How to use it: Brew it with iced tea.
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.
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.
It's rich in a terpene called rosmanol that may inhibit inflammation that can lead to joint trouble.
How to use it: When making kabobs, skewer meat on a rosemary stick.
Sage supplies a wealth of terpenes—including carnosol, which helps protect the body from cancer-causing agents.
How to use it: Bake into savory scones.
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.
Source: Runner's World
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