Saturday, June 15, 2024

6 Herbs That Add Flavor and Nutrition

By: Clint Carter

Carefully chosen fresh herbs improve the flavor of dishes and add nutritional zing. Here’s what to add to your next meal for a dose of delicious disease-fighting power.


If you’re in a pinch for fresh thyme, use the ground variety. Just 1 teaspoon contains more than 20 percent of your daily iron needs.
Try this: Thyme is the ultimate utility player, pairing well with roasted meat and vegetables, tomato sauce, and scrambled eggs.

Rosemary6 Herbs That Add Flavor and Nutrition

Japanese researchers say carnosic acid, found in rosemary, may help protect against Alzheimer’s and Parkinson’s diseases.
Try this: Mix minced rosemary, garlic, lemon juice, and olive oil to use as a marinade for meat or vegetables.


Studies suggest that coriander seeds (the fruit of the cilantro plant) could lead to treatments for diabetes and promote cardiovascular health.
Try this: Chop up tomatoes, an onion, and a jalapeno, and mix with a heap of cilantro for a versatile fresh salsa.


Research suggests that tarragon extract may help in treating diabetes by improving insulin sensitivity, and possibly kill ulcer-causing bacteria.
Try this: Grill up an assortment of vegetables—onions, peppers, squash, asparagus—and sprinkle them with fresh goat cheese, tarragon, lemon juice, and olive oil.


Like rosemary, sage was thought to strengthen memory. The rosmarinic acid in this plant may promote liver health by protecting cells from oxidative damage.
Try this: For a quick pasta sauce, melt a pat of butter in a pan until it turns light brown, then add a handful of whole sage leaves. Toss with cheese or pumpkin ravioli.


Gram for gram, it has twice the cancer-fighting antioxidant activity of blueberries.
Try this: Add equal parts fresh parsley and oregano to a blender and slowly drizzle in olive oil or canola oil as it spins. Strain and use the infused oil to top grilled fish or chicken or as a dip for toasted bread.


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