Though much of the research on individual herbs is preliminary, these four are high in healthy compounds.
Cilantro: The cilantro (or coriander) plant contains polyphenols that may help combat hypertension. “The leaves are rich in powerful antioxidants,” says Elvira de Mejia, Ph.D., director of nutritional sciences at the University of Illinois. Cilantro, which has a pungent taste—one that some people love and others can’t stand—can be used in soups, stews, dressings, and even on sandwiches.
Mexican oregano: Sometimes used to make chili powder, ubiquitous in Tex-Mex cuisine, this herb has naringenin, which may have anti-cancer properties, and cirsimaritin, an antioxidant that may have anti-diabetes effects. The flavor is a little bit citrusy, distinct from European oregano.
Rosemary: Scientists have been studying the anti-cancer properties found in rosemary, which is rich in polyphenols. It grows easily indoors (and outside in some climates), so you can harvest the spiky, inch-long leaves year-round for sauces, stews, and rubs.
Sage: A member of the same family as rosemary and thyme, sage has been linked to lower blood sugar and inflammation in animal studies. Those findings may not apply to humans, but don’t let that stop you. Sage pairs well with other herbs in its family and can boost the flavors of such foods as sausages or onions.
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April 11, 2020 at 05:12PM
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Are Herbs Good for Your Health? - ConsumerReports.org
"herbs" - Google News
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