Life in today’s toxic environment creates a lot of unwanted inflammation, oxidative stress and toxicity accumulation. Luckily for us, the cure is in the kitchen. Even higher than vegetables and fruits, culinary herbs reign supreme as antioxidants. If they are environmentally challenged (not in a greenhouse or homogenous environment), it causes the plants to produce even more phytochemicals for our benefit. Farmers markets have a lot of variety but it would be even better to grow these at home in a few pots so you can snip off what you need. It’s best to eat these uncooked (with the exception of sage) as heat will degrade some of the medicinal benefits. Think pesto, salad dressing, green goddess dip, chimichurri, herb salad and marinated olives
 
Here is a comparison for reference and when deciding which herbs are best to eat.

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