It keeps you alert. When people were exposed to the traditionally zingy aroma of kaffir lime leaves during a study performed in Thailand, they felt significantly more alert, attentive and vigorous afterwards.

A compound in parsley helps prevent breast cancer tumour cells from growing and multiplying. It’s the antioxidant called apigenin that works as an anti-cancer agent by blocking new blood vessels from forming a process that inhibits the development of breast cancer.

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The leaves contain more than a dozen antibiotic compounds that fight harmful bacteria, including one called dodecenal, which is twice as effective at killing salmonella as traditional, medicinal antibiotics. The researchers who made the discovery suggest eating more coriander-rich dishes to help prevent food poisoning.

Thymol, the active ingredient in thyme, has analgesic and antispasmodic properties, two things that make it an effective weapon against dysmenorrhea or period pain.

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A number of studies have proven dill’s ability to help prevent peptic or stomach ulcers. While two flavonoids with antioxidant capabilities have been isolated to explain the effect, antibacterial extracts from dill have also been shown to offer some protection against the bacteria which causes the majority of stomach ulcers.

According to researchers at the University of Adelaide, mint reduces the activity of pain-sensing fibres in the colon. This has the effect of soothing inflammatory pain in the gastrointestinal tract – a hallmark of irritable bowel syndrome.

Several studies have shown how a number of the herb’s extracts, as well as individual antioxidants like carvacrol, work to effectively reduce blood triglyceride counts.

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Research has shown that bay leaves have a role to play in improving blood glucose levels as well as protecting against factors that bump up the risk of type 2 diabetes, such as high cholesterol. Scientists say it’s thanks to one of the herb’s polyphenols, which are chemicals with antioxidant properties.

Chives belong to the Allium family, which also includes onions, leeks and garlic. They are rich in allicin, the compound that’s responsible for garlic’s healthy reputation and that has been shown to reduce blood pressure and improve the flexibility of blood vessels which is important for heart health.

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Adding it to meat-based dishes during cooking blocks the formation of HCAs, the cancer-causing compounds that occur when meat is exposed to high temperatures. Red meat is most at risk, and research shows that rosemary inhibits HCA formation by up to 79 per cent.

Text: Bauer/ Additional Reporting: Shenielle Aloysis