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Page 141
| F.Y.I. |
| Add fresh herbs such as chives and cilantro to dishes right before serving to preserve their full flavor and nutrients. |
| Chives |
| Chives have a light onion flavor and share many healing properties of garlic and onions, which belong to the same allium family. Like their brethren, they have antibacterial and antiseptic properties, and research indicates they may help prevent cancer and reduce high blood pressure. Their smell and taste also improve the appetite and stimulate digestive juices. |
| Try them in . . . dishes containing fish, shellfish, or eggs; they're also great in soups and salads. |
| Coriander/Cilantro/Chinese Parsley |
| The nutty seeds and clean-tasting leaves (some call them "soapy," which is a rather unappetizing description for this popular herb) of this plant are essential in Mexican, Latin American, and Asian cooking. |
| Coriander contains antioxidant flavonoids as well as the essential oils linalol, pinene, and terpinine, which help soothe the digestive system and have antiseptic, antibacterial, and antifungal properties. |
| Try it in . . . dishes containing rice, beans, fish, or shellfish; salads; salsas. |
| Dill |
| Dill is available both as seeds and herb (often called dillweed). The seeds are more intensely flavored and are spices used to make pickles, and in rice and fish dishes; the leaves are milder and used in egg, seafood, vegetables and poultry dishes. |
| Dill contains antioxidant volatile oils such as carvone and limonene that help relieve stomach pain, heartburn, and other digestive problems. |
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