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Cilantro is a herb that is related to parsley. It is a tasty addition to soups and other dishes, and the nutrients it contains may offer a range of health benefits.

Like many fruits and vegetables, cilantro is a good source of antioxidants. Using cilantro to flavor food can also help to cut down on sodium intake.

The Botanical name for Basil is Ocimum basilicum. If a kitchen has only a few herbs in its possession, basil will likely be one of them. Its fragrant essence combines well with rosemary and thyme in meat dishes, fish, vegetables, cheese, soup and eggs, and is one of the main ingredients in pesto, along with pine nuts and parmesan cheese.

Swiss chard is not only a superstar in Mediterranean cooking, but is also one of the most nutritious vegetables around today. It has distinctly large, dark green leaves, which are harvested at various stages of maturity. The whole plant with tender, young leaves can be used for salads, while the individual large-sized, mature leaves can be harvested for sautéing and cooking dishes.  Swiss chard is very low in calories, or only about 19 calories per 100 grams of fresh, raw leaves. It is also an excellent source of vitamin C, its fresh leaves providing about 33 percent of recommended levels per 100 grams. Vitamin C helps quench free radicals and reactive oxygen species (ROS), regular consumption of C-rich foods helps with the maintenance of normal connective tissue, prevention of iron deficiency, boosting immunity.

Lettuce contains moisture, energy, protein, fat, carbohydrates, dietary fiber, and sugars. The minerals and vitamins found in it include calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc along with vitamins like thiamin, riboflavin, niacin, folate, vitamin B6, C, A, E, and vitamin K.  The health benefits of lettuce include lower cholesterol levels, prevention of cancer, protection of neurons, regular sleep, anxiety control, lower inflammation, and a constant supply of antioxidants.