Do you use oregano, rosemary, mint, and other aromatic herbs in your cooking? A teaspoon or two may add scents—and sense—to any dish. Studies show that phytonutrients from just a teaspoon or two may boost the health benefits of your favorite foods.
Like fruits and vegetables, herbs and spices are filled with “phytos” with their possible antioxidant benefits. That means they may help prevent and repair cell damage that could lead to heart disease, cancer, and other health problems.
Research on culinary herbs is new. So far, we know that oregano, marjoram, dill, peppermint, rosemary, and thyme pack some antioxidant punch. Fresh herbs appear to have more antioxidant power than dried.
Marry taste and health in your kitchen.
- Season with more herbs and less salt for more benefits, more antioxidants, less sodium, and plenty of flavor.
- Flavor your veggies and fruit to boost their “phytos.” Experiment with dill on green beans or sweet potatoes, peppermint on carrots or berries, rosemary on fruit or tomatoes, thyme on peas or onions.
- Toss herbs into any dish. Try mint or lavender in smoothies or yogurt, basil in tomato salads, and cilantro on eggs or salad greens.
- Add herbs and spices (nearly calorie-free) instead of extra fat.
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