Pantry Primer: Herbs (Installment #1)

You don't need a culinary school degree to understand the value of fresh herbs. They brighten up the flavors of everything from soups to desserts. But what's less appreciated is the nutritional value these coveted seasonings bring to the table. The aromatic leaves offer potent little doses of antioxidents and vitamins-and not a drop of salt or fat. Eat them regularily to enhance a healthy diet that helps protect you from cancer and heart disease.

PEPPERMINT

Bright green peppermint counts among the sed of the 600 varieties of mint. Its refreshing flavor lends itself to both savory and sweet dishes.

Peppermint's menthol, and active terpenoid, triggers a cooling neurological sensation and inhibits tumors by stimulating detoxifying enzymes. the herb offers a dash of vitamin A, calcium and folate, too.

Because menthol breaks down with heat, raw mint offers the most benefits. Try it in a salsa with cucumber or mango, or in a pasta salad with peas, whole-wheat farfalle, olive oil and grated Parmesan.

 COMING SOON: Rosemary