First and foremost parsley, mint, sorrel and dill are the ones which promote the regeneration of cells with a strong dose of the otherwise scarce nerve vitamin folic acid. Sulphurous substances from chives, spring onions and young garlic help blood circulation, ensuring rosy-coloured skin.

Herbs with sharp or bitter notes such as water cress, rocket or the undemanding, almost forgotten scurvy grass also have a rejuvenating effect. In order to take full advantage of all “green” substances, herb aficionados grab not just a few little leaves, but lush bushels, chop them up at the last minute before eating and heat them as little as possible.

One last tip to stir up that inner fire: cooking with hot spices. Above all chilli and ginger will pick you up – and both get along splendidly with fresh herbs.

Please also have a look at our HERBS ABC!