Fresh herbs are a brilliant source of nutrition and colour in various foods. Here’s why they are a nutritional and flavourful addition to any meal:
Parsley
- Contains volatile oils and antioxidants. The volatile oils, particularly an oil called myristicin, has been shown to inhibit tumour formation and encourage glutathione (a major antioxidant in the lungs and liver) activity
- Vitamin C, vitamin A, beta-carotene, and vitamin K complete it’s nutrient content, making it a powerful immune supporter
Cilantro (Coriander)
- Contains a compound called dodecenal which may help in combatting Salmonella
- May help to lower LDL cholesterol and increase HDL cholesterol
- Contains antibacterial and anti-inflammatory volatile oils – including geraniol, limonene, and camphor
- Has calcium contributing to healthy bones
Basil
- Contains flavonoids, orientin and vicenin, protecting DNA from damage
- Has antibacterial properties which come from its volatile oils like eugenol, linalool, and limonene
- Decreases inflammation in the body via eugenol
- Contains vitamin A, magnesium, potassium and vitamin CÂ – supporting the immune system and muscle health
Rosemary
- Stimulates the immune system and circulation
- Contains rosmarinic acid which has anti-inflammatory properties
- Is rich in B vitamins including folic acid (B9), B5, B6, and B2
- Contains vitamin C which supports healthy immune function and collagen formation
- Contains iron which supports the oxygen-carrying capacity of red blood cells
Thyme
- Contains the volatile oil thymol which protects healthy fats found on cell membranes – particularly DHA (Docahexanoic acid), supporting brain and heart function
- Manganese and volatile oils contribute to its antioxidant status
- The volatile oils have noted anti-bacterial properties
- Is a source of iron supporting healthy red blood cells
dr jenny schmidt-white, naturopathic doctor 