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Herbs that deter harmful bacteria, fungi and other micro-organisms keep foods from spoiling and help protect our bodies from such microbes.
Free radical damage to cells and tissues may contribute to many aging-related ailments, such as cataracts, macular degeneration, dementia, atherosclerosis and arthritis. Antioxidants scavenge free radicals. In foods, they also help prevent spoilage.
Most culinary herbs help digestion. A few are outstanding.
Some herbs help our brains function more effectively.
These herbs are heart-healthy. Others include onion, chives, juniper berries and ginger.