When talking about foods high in antioxidants, chances are you’ll conjure up images of juicy blueberries and dark green kale. What you may not know, however, is that herbs are also rich in antioxidants! In simple terms, antioxidants protect cells against the effects of free radicals. Free radicals (produced from the breakdown of food and pollutants such as tobacco) damage cells and play a role in heart disease, cancer, and other medical conditions.

Foods or food products, including herbs and spices, that claim to not only supplement the diet but also assist in preventing/treating diseases have been a hot topic in the media for years. You may have heard that consuming turmeric will inhibit cancer growth or oregano will delay Alzheimer’s. There just isn’t enough scientific evidence to support these claims and for that reason we recommend you consume herbs for their antioxidant content, not for specific health benefits.

Here’s how we recommend using fresh herbs to enhance your meal’s flavor and protect against free radicals:

Food Flavorings
Basil, bay leaf, dill, marjoram, parsley, rosemary, sage
Basil, oregano, parsley, sage, tarragon, thyme
Basil, bay leaf, dill, marjoram, tarragon
Basil, chives, rosemary, thyme
Basil, dill, marjoram, oregano, parsley, sage, tarragon, rosemary, thyme

Read our RD Kitchen: Herbs flyer for two dip recipes to bring to your next summer BBQ. Your friends will be glad you did…for the taste AND the health benefits!