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| ulate the brain's cortex, improving concentration and memory; this also soothes nerves and tension headaches and helps improve mood. |
| Try it in . . . chicken, turkey, and meat dishes; also roasted potatoes, mushrooms, and melon (yes, melon). |
| WHAT MATTERS, WHAT DOESN'T |
| What Matters |
| Using fresh herbs whenever possible to maintain optimal flavor and nutrients. |
| Adding herbs to dishes just before serving. |
| What Doesn't |
| Measuring fresh herbs precisely; using a little more than a recipe calls for won't hurt the dishand will boost its health quotient. Sticking to the classicstry substituting different fresh herbs in your favorite recipes. |
| Sage |
| Musky-flavored sage was dubbed the "immortality herb" by the ancient Greeks, and it does indeed promote long, if not eternal, life. Sage contains the volatile oil thujone, bitters, flavonoids, and phenolic acids, which have antioxidant, antiseptic, and anti-inflammatory properties and aid digestion. Thujone is also a phytoestrogen and helps relieve menstrual pain and menopause symptoms. |
| Researchers have recently discovered that sage may be a useful weapon against Alzheimer's disease. Its compounds inhibit the enzyme that breaks down acetylcholine, a compound that appears to help prevent and treat the disease. |
| Try it in . . . soups and stews; poultry or eggplant dishes. |
| Thyme |
| A pungent, minty herb, thyme contains volatile oils that may act as antioxidants and have antiseptic properties that strengthen the immune system against viral, bacterial, and fungal infections. Thyme is particularly useful against stomach viruses and yeast infections. The essential oil thymol is used to make antiseptics and mouthwashes. |
| Try it in . . . poultry, fish, and shellfish dishes; also goes well with tomatoes, beans, potatoes, and mushrooms. |
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