Basil This summer staple is rich in rosmarinic acid, which reduces inflammation that can contribute to heart disease. How to use it: Pair with mozzarella and tomatoes. Chives A delicately flavored cousin of onions and garlic, chives supply quercetin, a potential cancer fighter. How to use it: Sprinkle over potato salad dressed with vinaigrette. Cilantro Whether you love it or hate it, cilantro is a potent source of compounds that inhibit damage to blood vessels. How to use it: Add to fresh salsa or guacamole. Dill Dill packs more antioxidant nutrients than many so-called "superfoods," such as kale and pomegranates. How to use it: Sprinkle on poached salmon. Mint Research shows that consuming mint regularly may help ward off age-related diseases (such as Alzheimer's). How to use it: Brew it with iced tea. Oregano Oregano extracts have been shown to block the effects of artery-clogging LDL cholesterol particles. How to use it: Simmer in stew to release its bio-active compounds. Parsley A study from Malaysia found that phenolic compounds in the herb inhibit cancer cell growth. How to use it: Use in tabbouleh, where its fresh flavor gets to shine. Rosemary It's rich in a terpene called rosmanol that may inhibit inflammation that can lead to joint trouble. How to use it: When making kabobs, skewer meat on a rosemary stick. Sage Sage supplies a wealth of terpenes—including carnosol, which helps protect the body from cancer-causing agents. How to use it: Bake into savory scones. Thyme It contains thymol, a compound that blocks LDL particles from inflaming artery walls—helping ward off vascular diseases. How to use it: Add to olive tapenade.