Recently by Mark Sisson: A Beginner's Herb Garden
We typically think of culinary herbs as useful flavorants. They round out flavor profiles, add complexity to otherwise basic dishes, meld with other herbs to form novel taste compounds that you can’t quite place and cannot be replicated with any other combination, and, used with a subtle, skilled hand, simply make food taste incredible. Oh, and like most seemingly inconsequential things people have been adding to food for thousands of years, they also happen to have some fascinating health benefits. Huh – how about that? Things that taste good and have a long and storied culinary history might also be good for you? Amazing how that works out!
Let’s get down to it.
Rosemary
Rosemary goes well with just about anything, in my experience, which is odd, because it’s one of the most pungent, powerful herbs in existence. Some herbs just kinda linger in the background, maybe adding a slight change to the bouquet of a dish but never really distinguishing themselves, but when rosemary’s around, you know it. You can’t avoid it. Heck, even walking around most neighborhoods you’re liable to find a massive rosemary bush trying to evolve into a rosemary tree.
What’s so great about rosemary, besides the flavor and smell? Rosemary-infused olive oil displayed the strongest resistance to oxidative damage and rancidity, beating out herbs such as thyme, lemon, and basil (although both thyme and lemon improved stability, too). In healthy volunteers, oral rosemary extract improved endothelial dysfunction (perhaps due to up-regulation of glutathione, eh?). Rosemary extract also improved the oxidative stability of butter, and it inhibited the formation of heterocyclic aromatic amines (a potential carcinogen) in fried beef patties.
Thyme
Rosemary’s great, but I find it even greater with a bit of thyme involved. If you have the time, I’d definitely use both in concert. Okay, that was bad; I apologize.
Thyme, however, is worth using, awful jokes aside. I mean, what else but thyme could stave off the oxidative damage done to corn oil under deep-frying conditions for a couple extra hours? Sure, you’re not eating corn oil, but that same lipid-stabilizing accumen would probably work awfully well for, say, butter. And for those who enjoy the classic rosemary/thyme/garlic rub on your lamb, keep an eye out for lamb borne to thyme-fed pregnant ewes, which exhibits greater oxidative stability, lower bacterial counts, and better color. No word on whether it influences taste.
Sage
Sage is under appreciated. Brits have always used it in their cooking, and Mom probably uses it to season her turkey stuffing, but that’s about it. I like it, but I’ll admit that it can be overpowering; you only need a pinch, or a few leaves, meaning most of the bunch you bought for $2 at the market goes to waste. One solution is to grow your own. Another is to freeze or dry the leftovers. Either way, it’s worth using on poultry and fatty cuts of meat (think big juicy roasts).
Sage is rich with rosmarinic acid, an antioxidant found in many common culinary herbs that (surprise, surprise) protects fats against oxidative damage. In humans who drank sage tea for several weeks, endogenous antioxidant defenses were up-regulated and the lipid profile was improved (HDL increase). Perhaps most interestingly, a sage extract was used to improve memory and attention in healthy older subjects. It also seems to work on memory in healthy younger subjects, too.
Mint
Everyone loves something about mint, in my experience. They may hate the classic spearmint, but love peppermint (a hybrid of spearmint and watermint). They may hate the taste, but love the smell (or vise versa). They might be scared of Santa and his creepy elves, but the allure of the candy cane draws them to his expansive lap. They may hate getting hair cuts, but cannot resist the hypnotic swirl of the barber’s pole.
