Tarragon

Tarragon has pointed leaves which are dark green and 1 to 4 inches long. It has a distinctive sweet/spicy Anise like flavor and holds up well during cooking and can overwhelm all the other ingredients so use it carefully. Tarragon is used in classic French sauces béarnaise being the most well-known as well as lots of other dishes. It combines well with: tomatoes chicken artichokes beef carrots eggs mushrooms onions potatoes seafood veal and squash. Its health highlights, its low in calories fat and sodium. No cholesterol. Contains photochemicals including artemisinin and limonene, antioxidants that may help prevent certain cancers. The contains 54 mg of potassium 2% vitamin A 2% vitamin C 2% calcium 3% iron.

Savory Herbs

Savory, also called the bean Herb it is a Mediterranean native relative to mint. Widely used in Europe, savory has a strong fragrance and flavor similar to thyme. The two most common savory varieties are summer and winter. Summer savory has narrow, inch long, gray green leaves, and is somewhat milder. Where winter savory has a glossy dark green leaves and a potent peppery flavor. Health highlights low in calories fat and sodium. No cholesterol contains photochemicals including apigenin, geraniol, limonene, antioxidants that may help prevent inflammation and certain cancers.

Fiber!

Fiber is a core structural portion of plant food that our bodies cannot absorb. Although it’s not digestible it plays a positive role in our overall health. Fiber disposes of excess fat and toxins decreases cardiovascular disease, stroke cancer, diabetes, and even obesity. It is suggested that you get 25 to 38 g of fiber a day from a variety of plant-based foods. Most Americans get nowhere near this you can get an adequate amount of high-fiber meals by including fruits, vegetables and whole grains and legumes. The two types of fiber are water soluble and fat soluble.