An often-overlooked strategy in healthy dieting is the frequent use of herbs. There is some confusion about the pronunciation of “herb,” (The English drop the “h,” as the sound is in “ermine,” but some Americans keep the “h,” as the sound is in “hermit.”) However, there is no doubt whatsoever about herbs’ value in diets. Gardeners with time and space love gardens full of herbs.

Many herbs are so beautiful that gardeners tuck them into flower gardens, beds and borders. City herb-lovers grow them in small pots on windowsills. Nevertheless, weight-conscious dieters who have no access to gardens need not despair; produce sections of markets everywhere now carry the most popular herbs: parsley, cilantro, basil, rosemary, tarragon, chives and more. The value of herbs is simple, yet amazing. Herbs elevate usual healthy, low-calorie foods to gourmet status. Familiar foods, soups and crackers, chicken, pork, lean beef, yogurt or low-calorie spreads, and most vegetables are taste-enhanced when served the right way with the complementary herbs.

Herbs: The Delicious Weight-Loss Connection