Herbs (basil, chervil, chives, cilantro, dill, marjoram, mint, oregano, parsley, rosemary, sage, tarragon)
➤ When: You know summer is here when herbs are abundant in the garden. Although herbs are available all year, the herbs noted here are outstanding during the summer.
➤ What to Look For: Leaves should be fresh, with no signs of wilting or decay.
➤ Why: Replacing salt and unhealthy fats with the great flavors herbs add makes your arteries younger.
➤ How to Use: Herbs can be added to nearly any dish; they bring out extraordinary flavor and create a light but concentrated essence that enhances almost all foods. Mix more than one herb, just for fun. Use herbs generously in your recipes, especially to replace aging fats and oils as a source of flavor. Make pestos with any leftover herbs; chop milder herbs (in large quantity) as the base for tabbouleh; strew herbs over fish and under tomatoes. Use the stems, too: Chop some of the thinner ones together with the leaves.
This Tip was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p183 and p184
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