Herbs That Pack an Anticancer Punch

Several commonly used culinary herbs have been identified by the National Cancer Institute as possessing compounds that protect us against cancer. These “defensive” herbs include those belonging to the onion, ginger, mint, and parsley families, as well as flax. Use them regularly to flavor soups, stews, sauces, dips, salad dressings, entrĂ©es, vegetables, and stir-fry dishes.
They contain a diversity of active phytochemicals (such as flavonoids, terpenoids, phthalides, and sulfur compounds) that can produce a serious punch, combating the proliferation of cancer cells.
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For Common Complaints

Ginseng is one of the most popular of the commonly used herbs in the United States today. This slow-growing perennial has been used medicinally in Asia for more than 2,000 years. Asian ginseng (Panax ginseng) grows throughout Korea, China, and Japan, while American ginseng (Panax quinquefolius) grows throughout the eastern region of North America. Ginseng is relatively expensive since it is quite difficult to grow. Normally it takes the ginseng root about four to six years to reach maturity.
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