Garlic can lower cholesterol and triglyceride levels and lower the risk of cancer.
Onions diminish the risk of blood clots and assist in the relief of bronchial problems.
Herbs of the mint family (basil, oregano, thyme, sage, rosemary) and the parsley family (dill, fennel, cumin, coriander, cilantro) all provide a measure of protection against cancer.
Ginger inhibits the formation of blood clots, and decreases the risk of various cancers.
Turmeric, used in Indian dishes, has powerful anti-inflammatory and anti-cancer properties.
A variety of culinary herbs will add flavor your favorite dishes. At the same time, they will keep you healthy.
Winston J. Craig writes from Michigan.
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