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Herbs are small plants and therefore contain protective phytochemicals including antioxidants to support health and fight disease. By enhancing the flavour of our food, herbs and spices help to reduce the salt we use in cooking which supports healthier blood pressure and protects the heart. Of all herbs, rosemary may have the most research behind it. Fresh rosemary leaves contain a terpenoid called carnosic acid that has long-lasting abilities to quench free radicals, fighting against the growth of cancer and heart disease, over and over again. Animal studies indicate that rosemary inhibits the growth of cancer in many ways. Thyme contains a number of familiar cancer-fighting polyphenols including p-coumaric acid, chlorogenic acid, and anti-bacterial terpenoids. Mint contains many terpenes that act as antioxidants, the sinus clearing menthol and a potent cancer fighter called perillyl alcohol. Oregano blocks the growth of cancer with its phytochemical farnesol and basil supplies the cancer fighting terpenoid geraniol and heart healthy quercetin. In fact, it’s tough to find a herb or spice that isn’t loaded with beneficial compounds. Action Tip: Fresh herbs deliver the most phytochemicals. Dried herbs should be stored in airtight containers in a cool dark place and will last for about 3 years. Enhance the flavour of your food with a variety of herbs and spices in every meal and dish from salads, soups, casseroles to marinades. |
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