An A-list celebrity in the Italian kitchen, basil can be found in numerous dishes. Complementing any meat, this aromatic herb goes well with several vegetables, especially tomatoes and garlic. Perhaps a bit surprising, basil does contain vitamin K, magnesium and iron. Its volatile oils have strong anti-bacterial properties and have long been used for that reason by the Italians.

Cilantro comes from the coriander seed, and is a great source of vitamin K and potassium. Also used to sooth inflammation, this herb is popular in Mexican cuisine.

Often overlooked as simply a garnish, parsley is one of earth’s most nutritious herbs. Its volatile oils are thought to help inhibit tumor formation, and has other healing properties including reducing arthritis pains and contributing to heart health. I suggest trying a salad made primarily of parsley, mix in some kale, and top with pine nuts and bell pepper for an amazingly fresh salad.

Much like parsley, dill contains volatile oils that help neutralize certain carcinogens and is rich in calcium. Both parsley and dill make great additions to fish or sandwiches. Dill can also be used in pickling recipes, a tzatziki sauce, or egg salad recipes.

Popularly used in Mediterranean cuisine, rosemary, like many other herbs, have soothing properties and are thought to increase circulation. Fresh rosemary makes a great rub for lamb, or pureed with olive oil for toast. This earthy herb adds tons of flavor to omelets  or roasted potatoes.