ingested IF they're grown using organic methods. Some species in a genus will beedible
& others not! Do Your Homework for information on the plant parts used and mode of use.
People and pets also can have bad reactions to plant materials, so know your allergies!
GENERAL: basil, bay, caraway, dill, chervil, chives, fennel, lemon balm,
lemon thyme, lovage, marjoram, mint, parsley
BAKED OR GRILLED: all of the above, plus savory, tarragon, thyme
OILY FISH: fennel, dill
SALMON: dill seed, rosemary
SOUPS: bay, lovage, sage, savory, tarragon, thyme
HERBS FOR POULTRY/GAME
CHICKEN: chervil, chives, fennel, lemon balm, marjoram, mint, parsley,
savory, tarragon, thyme
DUCK: bay, rosemary, sage, marjoram, tarragon
TURKEY: parsley, sage, marjoram, tarragon, thyme
GOOSE: fennel, sage, marjoram
VENISON: bay, lovage, rosemary, sage, savory, marjoram
RABBIT: basil, bay, lovage, marjoram, rosemary, sage
HERBS FOR MEATS
BEEF: basil, bay, caraway seed, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon, thyme
PORK: chervil, coriander, fennel, marjoram, rosemary, sage, savory, thyme
LIVER: basil, dill, marjoram, sage, tarragon
HAM: juniper berries, lovage, marjoram, mint, horseradish, mustard, oregano, parsley, rosemary, sage
HERBS FOR MARINADES
basil, bay, coriander, cumin, dill, fennel, garlic, juniper berries, lemon balm,
lovage, mint, onion, parsley stems, rosemary, tarragon
HERBS FOR SOUPS
GENERAL: chervil, garlic, juniper
berries, lemon balm, lovage, marjoram, mint, parsley, rosemary, savory, sorrel, tarragon, thyme
MINESTRONE: basil, rosemary, thyme
PEA: basil , borage, dill, thyme, marjoram, mint, parsley, rosemary, savory
POTATO: bay, caraway, parsley
TOMATO: basil, dill, marjoram, oregano, tarragon, thyme
HERBS FOR VEGETABLES
ASPARAGUS: chervil, chives, dill, lemon balm, salad burnet, tarragon
AVOCADO: dill, marjoram, tarragon
CABBAGE: borage, caraway, dill, marjoram, mint, oregano, parsley, sage,
savory, thyme
CAULIFLOWER: chives, dill, fennel, rosemary
GREEN BEANS: dill, marjoram, mint, oregano, rosemary, sage, thyme,
tarragon
MUSHROOMS: basil, dill, lemon balm, marjoram, parsley, rosemary,
savory, tarragon, thyme
PEAS: basil, chervil, marjoram, mint, parsley, rosemary, sage, savory
POTATOES: basil, bay, chives, dill, lovage, marjoram, mint, oregano,
parsley, rosemary, savory, thyme
SPINACH: borage, chervil, marjoram, mint, rosemary, sage, sorrel,
tarragon
TOMATOES: basil, bay, chervil, chives, dill, garlic, marjoram, mint,
oregano, parsley, sage, savory, tarragon, thyme
ZUCCHINI: basil, dill, marjoram, rosemary, tarragon
HERBS FOR CASSEROLES
borage, bay, chives, coriander seed, dill, fennel, garlic, lemon balm,
thyme, savory marjoram, mint, sage, oregano, parsley
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Antioxidants
Antioxidants are a group
of vitamins, minerals and herbs that help
to increase our bodies natural enzyme antioxidants that scavenge & neutralize free radicals. Free radicals are unstable molecules that steal electrons from other molecules and damage normal cells. The primary antioxidants are beta carotene, vitamins A, C & E, selenium, zinc, manganese, copper and bioflavonoids. Super Foods are foods that are rich in antioxidants: Apricot, artichoke, blueberry, all other berries, broccoli, brussel sprouts, cabbage, cherries, citrus, “greens” (beet, collard, kale, mustard, turnip, etc.), lemons, soybeans, tangerines, tomatoes. "Antioxidants in Herbs", A study at the U.S.D.A. measured the phenolic content and antioxidant activity of 27 culinary herbs and 12 medicinal herbs under laboratory conditions. The medicinal herbs that did well; periwinkle, gingko biloba, garden sage, St. John's Wort, valerian, and sweet Annie all have significant antioxidant content. Fresh culinary herbs: Oregano was found to have 42x more antioxidants than apples, 30x more than potatoes, 12x more than oranges & 4x more than blueberries. One tablespoon of fresh oregano has the same free-radical fighting power as one medium-sized apple. Oregano had up to 20x more antioxidant value than the other herbs tested. Dill, thyme, rosemary, peppermint also have high anti-oxident activity. A mole is an amount of a substance that
contains a large number of molecules or atoms. A
millimole is one-thousandth of a mole.
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| Antioxidant Levels (Fresh Herbs) Oregano Sage Peppermint Thyme Lemon Balm Marjoram Hyssop Tansy, leaves Purple Coneflower, flowers Roseroot, stem Chamomile Angelica, leaves and stem Roseroot, root and leaves Angelica, root Coriander Antioxidant Levels (Dried Herbs/Spices) Clove Allspice Cinnamon Rosemary Thyme Marjoram Bayberry leaves Ginger Nutmeg Mustard Cayenne Garlic Coriander Chinese and Japanese herbs, levels of antioxidants Cinnamomi Cortex Scutellariae Radix Cimicifugae Rhizoma Paeonaiae Radix Glycyrrhizae Radix Angelicae Radix The research showed that herbs contribute greatly to the intake of antioxidants. 1 gram of culinary herbs can contain 1 mmol of antioxidants. Culinary herbs are a better source of antioxidants than other fruit, vegetables and cereals (with the exception of blueberries). |
mmol/100g 138 102 79 75 75 56 38 37 23 18 18 15 6 5 3 465 102 98 67 64 54 24 22 20 10 6 2 2 (mmol/100g) 120 112 64 55 12 3 |
| High in Omega-3 fatty acids: Alfalfa, Almonds, Angelica, Anise, Apple, Apricot, Avocado, Banana, Basil, Beans, Beetroot, Bilberry, Blackberry, Black Cohosh, Blue Cohosh, Broccoli, Burdock, Capsicum, Carrot, Catnip, Cayenne, Celery, Chamomile, Chervil, Chickweed, Chicory, Comfrey, Cucumber, Dandelion, Dates, Dulse, Echinacea, Eyebright, Fennel, Fenugreek, Ginger, Ginseng, Goldenseal, Horehound, Horseradish, Horsetail, Kelp, Kidney beans, Lemongrass, Lentils, Lettuce, Lima beans, Liquorice, Mango, Marshmallow, Milk Thistle, Mullein, Mustard, Nettle, Nuts, Oats, Paprika, Parsley, Passionfruit, Peach, Pear, Peas, Peppermint, Pineapple, Plantain, Pokeweed, Potato, Prunes, Pumpkin seeds, Radish, Raisins, Raspberry, Red Clover, Rhubarb, Rice, Rosehip, Rosemary, Sarsaparilla, Scullcap, Sesame seeds, Sheep Sorrel, Shepherd’s Purse, Slippery Elm, Soya beans, Spinach, Strawberry, Thyme, Tomato, Uva Ursi, Watercress, Whole grains, Yarrow, Yellow Dock, Yerba Mate, Zucchini Non-plant sources: Liver, beef, lamb, poultry, clams, oysters, mussels. fish. Eggs. Blackstrap molasses. Brewer’s yeast. Cooking acidic foods such as tomatoes in cast-iron pots. |
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High in LINOLEIC ACID Musk mallow seed Onionweed Musk thistle Cucumber Sunflower Pearl lupin Blond psyllium |
High in AMINO ACIDS Love lies bleeding Quinoa Maca Sesame grass Triticale |
| High Calcium Herbs & Spices Allspice Anise seed Basil Caraway seed Celery seed Cinnamon Cloves Cumin seed Dill seed Dill weed Fennel seed Mustard seed Poppy seed Rosemary Savory Tarragon Thyme High-Iron Herbs & Spices Anise seed Basil Black pepper Celery seed Cinnamon Cumin seed Fenugreek seed Oregano Thyme Tumeric (ground) High-Potassium Herbs & Spices Anise seed Basil Caraway seed Celery seed Chili powder Cumin seed Dill weed Fennel seed Tarragon Tumeric (ground) High-Magnesium Herbs & Spices Anise seed Basil (dried) Caraway seed Cardamom (ground) Celery seed Chili powder Cloves (ground) Coriander seed (ground) Cumin seed Dill seed Dill weed Fennel seed Fenugreek Mustard seed Poppy seed Sesame seed Tumeric (ground) High-Manganese Herbs & Spices Ground cardamom Ground cinnamon Ground cloves Ground ginger Saffron *Note that the figures in this chart are for 100 grams of spice (about 4 ounces).The average adult only needs 2.5 to 5 milligrams of manganese per day. Always consult with a physician before using herbs, seeds or spices medicinally. Information is from the U.S. Department of Agriculture, Agricultural Handbook. All amounts are for dried herbs, seeds & spices. |
MG/TB 40 43 95 46 115 84 43 56 100 55 69 58 127 42 94 55 81 MG/TB 2 2 2 3 2 4 4 2 5 3 MG/TB 97 154 91 91 144 107 108 98 145 172 MG/TB 11 19 17 13 29 13 17 17 22 17 14 28 21 33 29 28 13 MG/100G 28 17 30 26 28 |
| High in VITAMIN A Okra Chinese spinach Calalu Dill Arracacha Atractylis ovata Orach Caraway Chop-suey greens Tree tomato Carrot Day lily Sea buckthorn White dead nettle Sweet pea Chinese boxthorn Parsley Goldenberry Peach Dandelion Chinese cedar (boiled) Rose fruits VITAMIN B1 Welsh onion Garlic chives Slender amaranth Chinese spinach Dang Gui Chop-suey greens Chinese yam Hyacinth bean Goldenberry Common plantain Apricot Almond Peach Nectarine Bracken Dandelion VITAMIN B2 Peanut Dandelion Least duckweed VITAMIN B6 Dill Perennial buckwheat Buckwheat Least duckweed VITAMIN B12 Dang Gui Goldenberry VITAMIN B17 Apricot Almond Peach Nectarine VITAMIN D Olea europaea, Olive VITAMIN E Love lies bleeding Tree tomato Carrot Evening primrose Winged bean Blackcurrant Prickly rose Rose fruits VITAMIN K Agrimonia pilosa Erodium cicutarium Medicago sativa Love lies bleeding Tree tomato Carrot Winged bean Rose seeds |
High in VITAMIN C Tara vine Kiwi fruit Silver vine Welsh onion Black chokeberry Chitra Barberry Wild turnip Sea rocket Harebell Creeping bellflower Rampion Shepherd's purse Tabasco pepper Cuckoo flower Redbud Chop-suey greens Bitter orange Ichang papeda Lemon Mandarin Sweet orange Lemon Miner's lettuce Scurvy grass Red haw Rose fruits Rock samphire Tree tomato Chinese yam American persimmon Wall whitlow grass Winter's bark Autumn olive Buckwheat Wild fig Round kumquat Scarlet strawberry Day lily Sweet rocket Sea buckthorn Walnut Bachelor's button Wild pepper-grass Pestle parsnip Watercress Sorrel Arctic poppy Parsley Winter cherry Sunberry Goldenberry Spruce White pine Bitter orange White poplar Apricot Peach Douglas fir Indian wild pear Blackcurrant Redcurrant Jostaberry Rose fruits Cloudberry Whitebark raspberry Thimbleberry Willow Elder Saxifrage Common stonecrop Star-flowered lily of the valley Aubergine Pepino Limeña Field milk thistle Sow thistle American mountain ash Wild service tree Dandelion American arbor-vitae Nasturtium Dwarf bilberry High-bush blueberry American cranberry Mountain huckleberry Water speedwell Wooly blue violet Grasstree Perilla (Shiso) |
Most of the herbs as seasonings were originally medicines. Some herbs having healing properties and have measurable nutritional value.
Fennel is high in vitamin C and 16 free amino acids; Parsley has a greater concentration of carotene than carrots; Rosehips have more vitamin C than an orange, etc.