If you picture bland, tasteless, colorless meals when you think “health food,” you’re making a mistake. Researchers from the U.S. Department of Agriculture in Beltsville, Maryland found that many common herbs used in cooking are full of antioxidants – natural chemicals that protect cells from harmful molecules produced during metabolism. Often referred to as “free radicals,” these destructive forces have been linked to the development of chronic and age-related disease.
High on their list of healthy herbs were oregano, rose geranium, sweet bay, purple amaranth, dill, winter savory, and Vietnamese coriander. For maximum benefit, buy fresh herbs. Better yet, grow them yourself – and toss in a few whenever you’re preparing a salad, vegetables, fish, chicken, or meat.