Researchers with the U.S. Department of Agriculture found that herbs, in addition to making food tastier, were an abundant source of antioxidants (chemical compounds which protect body tissue from the ravaging effects of oxygen) and could provide potential anti-cancer benefits when supplementing a balanced diet. "Some herbs should be considered as regular vegetables. People should use more herbs for flavouring instead of salt and artificial chemicals", the researchers say.

The herbs with the highest antioxidant activity belonged to the oregano family, which were three to twenty times stronger than the other herbs studied. On a per gram fresh weight basis, oregano and other herbs ranked even higher in antioxidant activity than fruits and vegetables: 42 times more than apples, 30 times more than potatoes, and 12 times more than oranges.

In general, fresh herbs and spices are healthier and contain higher antioxidant levels compared to their processed counterparts. For example, the antioxidant activity of fresh garlic is one and a half times higher than that of dry garlic powder.