What Are The #5 Health-Boosting Herbs You Can Grow In Your Kitchen? Here Is What To Know

According to registered dietitian Lisa Hugh, DHA, RD, a doctor of health administration with a nutrition practice in Maryland, fresh parsley, cilantro, chives, and other herbs contain good amounts of antioxidants and other nutritious compounds that will benefit your health while flavoring your vegetable dishes, soups, and roasts.

An added benefit is that growing herbs for your kitchen may encourage you to start gardening in the spring. “Farmer D” Daron Joffe, a well-known biodynamic farmer, educator, and author of Citizen Farmers: The Biodynamic Way to Grow Healthy Food, Build Thriving Communities, and Give Back to the Earth, advises, “Grow something you love to eat; start by planting something simple, like herbs.” Herbs are low maintenance and can grow almost year-round.

Basil is a simple plant to grow and is the fragrant star of a Caprese salad or sandwich. If you receive more than you can consume, freeze it to preserve it; this will keep the flavor and nutrients.

The benefits of basil seem to extend beyond metabolic disorders. A report in Nutrition Today claims that eating basil leaves may help lower cholesterol, blood pressure, blood sugar, and strengthen the immune system.

On grilled chicken, fish, and pork as well as when tossed into a Greek salad, fresh, peppery oregano leaves are fantastic. Cooking chicken thighs in a cast-iron frying pan with a whole sprig of oregano will flavor the fat and meat.

Carvacrol, a naturally occurring phenol with antioxidant properties, is the oregano ingredient with the highest potential health benefit. A small number of participants in a Journal of International Medical Research research were instructed to consume oregano oil with each meal while adhering to dietary recommendations. In comparison to individuals who did not take the oregano, those who took the oil had a higher improvement in their cholesterol profiles.

Additionally, the plant could have anti-cancer qualities. Animal studies published in Phytotherapy Research suggest oregano’s carvacrol may one day prove effective against breast, liver, and lung carcinomas, despite the lack of human trials.

The aromatic vegetable parsley, a staple of the Mediterranean diet and a favorite of Eastern Europeans, is a potent natural diuretic. As a result, studies have demonstrated that it is a potent antihypertensive, which means that it can lower blood pressure by removing water from the bloodstream and enlarging blood vessels.

The leafy herb is also one of the best sources of vitamin K, a fat-soluble vitamin necessary for bone regrowth and blood coagulation. According to a recent meta-analysis published in the journal Medicine, getting enough vitamin K may help prevent bone fractures.

You may have prepared a rack of lamb, roasted a turkey or some root vegetables, or even garnished a traditional gin and tonic with a sprig if you are familiar with the hardy, evergreen-like plant. You’ll want to learn how to cultivate it in your own house because it’s so beneficial for cooking.

Aromatic rosemary, which has been used for both spiritual and therapeutic purposes for generations, is rich in iron, calcium, and other minerals, as well as vitamins A, C, and B-6. The immunological and circulatory systems are thought to benefit from rosemary’s anti-inflammatory properties. Its aroma has been shown to elevate mood and increase alertness, memory, and cognition.

Rosmarinic acid, which is also present in basil, sage, thyme, and peppermint, is the main bioactive in rosemary. Rosmarinic acid was found by Polish researchers studying the epigenetic effects to be chemoprotective by preventing the blockage of genes that decrease malignancies in human breast cancer cells.

Thyme oil was probably applied on your grandmother’s mother’s scraped knees by her daughter. For hundreds of years, thyme has been revered for its ability to combat germs and fungus. In fact, if you’ve ever gargled with mouthwash or applied Vicks VapoRub to your chest while suffering from the rhinovirus, you’ve probably done so without even realizing it.

Thyme is great for flavoring eggs, pasta, potatoes, and seafood. It’s also great for sautéing or roasting vegetables, short ribs, and chicken. The American Heart Association advises using thyme (and other herbs) as a substitute for salt in cooking to help control blood pressure because its minty, slightly lemony flavor brings out the flavors of the foods much like salt does. Due to its anti-inflammatory properties, thyme is frequently used in tea to treat coughs and sore throats by naturopaths.

Thyme considerably lowers blood pressure in hypertensive rats, despite the lack of human studies in this area. According to other research, thyme may increase good HDL cholesterol while lowering harmful LDL cholesterol and triglycerides. Finally, thyme is abundant in vitamins and minerals like vitamins C, A, and B-6, calcium, iron, magnesium, and manganese, all of which support a healthy immune system. This is true of most herbs as well.