Five common edible herbs with high levels of antioxidants.
Oregano: Use in italian dishes. Great for pestos, tomato sauces, pizza, stew and chicken dishes. Dried leaves are best.
Sage: -Use sparingly in dressing, chicken, pork. Add to charcoal when grilling to add flavor to meats.
Peppermint: Add to chilled drinks, salads, hot and cold soup, fish, cooked peas, mint jelly, peppermint tea, and ice cream.
Thyme: Soups, casseroles, breads and pizza.
Lemon Balm: Fruit salad, herb butter, fruit drinks, sorbet, egg dishes, custard, soup and casseroles.
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