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HERBS
By Crystal on Monday, January 7th, 2008 | No Comments
The antioxidant capacity of culinary herbs (out of a rating of 100)
Southwest oregano 92.18
Italian oregano 71.64
Sweet bay leaf 31.70
Dill 29.12
Vietnamese coriander 22.90
Garden thyme 19.49
Rosemary 19.15
Lemon verbena 17.88
Sweet basil 14.27
Garden sage 12.28
Parsley 11.03