For many centuries, herbs were used as healing remedies. Herbal medicine fell out of favor in the last
century, replaced by modern medicine and the science of single compound pharmaceuticals. However, this is changing in
the growing renewal of interest for the traditional wisdom we left behind. Recent scientific research has proven that,
ounce-for-ounce, herbs have more antioxidant and anticancer properties when compared to berries, fruits or vegetables.
In the field of cancer research, scientists discovered antioxidants found in herbs have the ability to protect cells from chemical damage caused by free radicals that result from exposure to pesticides and other environmental toxins. Shiow Wang, a U.S. Department of Agriculture research scientist and biochemist, along with visiting scientist Wei Zheng from the Institute of Environmental Science in Zhejing, China, tested 27 culinary herbs and 12 medicinal herbs for the possibility of antioxidant properties.
Among common kitchen herbs that have antioxidant properties are dill, oregano, parsley, peppermint, rosemary, sage, savory, spearmint, sweet marjoram and thyme -- with oregano ranking the most potent in antioxidant ability.
Even if you do not have gardening space, these are herbs that can be easily grown in containers and pots on a windowsill. Following is information about each herb, growing tips and suggested uses.
- Dill is an aromatic hardy annual. Full sun. Can tolerate partial shade. Small yellow flowers. Grows to a height of 2 to 3 feet. Native to the Mediterranean region. It is a fragile plant in that it does not stand up well without support. Plant close together with other herb plants that can support it. For maximum flavoring, wait until after the buds form but have not yet flowered. Use the leaves, seeds and flowers to flavor main dishes, eggs, vinegars, seafood, potatoes, butter and bread.
- Oregano is a perennial. Full sun. Well drained soil. Likes warmth. Small white flowers. Grows to a height of 1 to 2 feet. Native to the Mediterranean region. For maximum flavoring, wait until after the buds form but have not yet flowered. Begin to use when the plant reaches 6 inches. Cut back to the lowest set of leaves. Oregano, with its hot and peppery taste, is used to flavor many Italian and Mexican main dishes. In addition, try it with eggs, yeast breads, marinated vegetables, roasted meats, fish and pork dishes.
- Italian Parsley is an annual. Full sun. Can tolerate partial shade. Green leaves. Grows to a height of 1 to 2 feet. Italian Parsley can be used to flavor butter, salad dressing, many sauces, muffins, baked bread, stuffings and sauted vegetables.
- Peppermint is a perennial. Full sun. Can tolerate partial shade. Small white, purple or pink flowers. Purple leaves. Grows to a height of 1 to 3 feet. Mints should be planted in pots of their own as they have a tendency to take over. Mints have many uses. Mints can be used to flavor muffins, baked breads, jelly, soups, sauces, candy and tea.
- Rosemary is a delicate perennial. Full sun. Well drained, slightly acidic soil. Blue flowers. Shrub can grow to a height of 3 to 5 feet. Native to the Mediterranean region. Can be grown in container or pot. Cut 4-inch pieces from the tips of the branches. Do not remove more than 20 percent of the plant. Rosemary can be used with vegetables, cheese, eggs, to flavor meats, sauces, soups, muffins, breads, vinegars, olive oil and salad dressings.
- Sage is a perennial. Full sun. Likes warmth. Blue flowers. Evergreen shrub. Grows to a height of 2 feet. Can be grown in container or pot. Sage can be used as a tea, in salads, baked goods, steamed vegetables, meat and cheese dishes, soups and as a rub for poultry and pork.
- Savory is an annual. Full sun. Small pink flowers. Grows to a height of 1 foot. Savory can be used as a garnish, with meat dishes and soups.
- Spearmint is a perennial. Full sun. Can tolerate partial shade. Grows to a height of 1 to 3 feet. Mints should be planted in pots of their own as they have a tendency to take over. Mints have many uses. Mints can be used to flavor muffins, baked breads, jelly, soups, sauces, candy and tea.
- Sweet Marjoram is an annual. Full sun. Small purple and white flowers. Grows to a height of 1 to 2 feet. For maximum flavoring, wait until after the buds form but have not yet flowered. Cut back down to the first two sets of leaves to promote new growth. Sweet Marjoram can be used in marinades, stuffing, sauces, soups, with vegetables, pasta, meat dishes, oils and vinegars.
- Thyme is a perennial. Full sun. Small
pink flowers. Small shrub. Grows to a height of 1 foot. Native of the Mediterranean region. For maximum flavoring, wait
until after the buds form but have not yet flowered. Thyme can be used in marinades, stuffing, sauces, sauces, soups,
clam chowder, butter, cheese, eggs, rice, as a rub for poultry and pork dishes, vegetables, oils and vinegars.
