Known as the "pizza spice", oregano adds much more than characteristic pizza flavor - it's also packed with antioxidants. In fact, dried oregano has 30 times the antioxidant (ORAC) power of blueberries. There are two primary varieties of this palette-pleasing herb: Mediterranean oregano, which is the dried leaf of Origanum vulgare L., a perennial herb in the Labitae, or mint family;  and … [Read more...]


Lavender (L. angustifolia and others) is a shrubby flowering bush native to the mountainous regions of the western Mediterranean. Known for its ability to calm and promote sleep, lavender has been found to depress the central nervous system (CNS) in a manner comparable to pharmaceutical tranquilizers. In addition to the use of lavender flowers in a brewed tea, many Mediterranean dishes use … [Read more...]


Savory is an annual herb, Satureja hotenis, belonging to the Labitae, or mint family. There are two varieties-summer savory and winter savory. Savory is rich in antioxidants and has a clean, piney fragrance and peppery flavor. Antioxidant Score (ORAC)=9,465 … [Read more...]


Tarragon is widely used in French cuisine - from its appearance in Bearnaise sauce to the commonly used herb medely known as "Fines Herbes". With it's distinctive anise-like flavor, tarragon is primarily used as a flavoring for vinegar as well as pickles, relishes, prepared mustards, and sauces. High in antioxidants, tarragon pairs nicely with fish, soups and stews, and is often used in … [Read more...]


Thyme is grown in southern Europe and is indiginous to the Mediterranean. With its subtle, dry aroma and a slightly minty flavor, this herb is central to French cooking and a component of the herb medely "Bouquet garni". There are a number of varieties of this member of the mint-family, each having a distinct flavor. High in antioxidants, thyme pairs well with vegetables, meat, poultry and … [Read more...]


Mint is a perennial herb in the Labitae family. There are over 30 species of mint, the two most popular and widely available being peppermint and spearmint. Mint is high in antioxidants and has a strong, sweet flavor and a cool after taste. Antioxidant Score (ORAC)=13,978* *Peppermint … [Read more...]


Marjoram is the gray-green leaf of Majorana hortensis, a low growing member of the Labitae, or mint family. This underused spice is often mistaken for oregano and is a concentrated source of antioxidants. Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone that is best added toward the end of the cooking time. Antioxidant Score (ORAC)=27,297 … [Read more...]


Chervil is a light-green, lacey, fern-like leaf of Annthriscus cerefolium, a low-growing member of the Umbelliferae, or parsley family. Chervil is grown in California and New Mexico and is one of the classic components of the popular French herb blend, fines herbes. The leaves of this aromatic and sweet herb bear a slight resemblance to parsley; however, the flavor is more distinctive with a … [Read more...]


Cilantro is the leaf of the young coriander plant, Coriandrum sativum, an herb in the Umbelliferae, or parsley family. Cilantro is grown in California and is traditionally used in Middle Eastern, Mexican, and Asian cooking. With a fragrant mix of parsley and citrus flavors, new research shows that cilantro may be a powerful detoxifier. Estimated Glycemic Load=0 Antioxidant Score … [Read more...]


Dill weed is a tall, feathery annual, Anethum graveolens, in the Umbelliferae or parsley family. Both dill seed and weed (dried leaves) come from the same plant. However, the flavor of fresh dill is very different from the dried variety. Because dill weed loses its fragrance, it should be added toward the end of cooking time for your dish. Antioxidant Score (ORAC)=6,552 … [Read more...]

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