Greens are a gift of nature, which should be present in the diet of both vegetarians, vegans, raw foodists, and, no less, meat-eaters. Fortunately, the summer season offers us a wide choice of greens, from dill to overseas spinach. Let’s take a closer look at their beneficial properties. Native to Southwest Asia and North Africa, cilantro is rich in antioxidants and aids in digestion. This fragrant herb also helps prevent urinary tract infections and has an antibacterial effect on pathogenic bacteria and fungi. In addition, cilantro has been shown to remove mercury from contaminated groundwater during in vitro studies. The researchers concluded that cilantro is capable of naturally purifying water. Basil contains a compound that provides antibacterial properties, according to a Colorado State University press release. Called rosmarinic acid, it works against Pseudomonas aeruginosa, a common soil bacterium, to which immunocompromised people are particularly susceptible. The wand enters the blood through wounds on the skin and can infect the lungs. Basil leaves and root secrete antibacterial, antiviral and antioxidant substances. It has an antifungal effect, originated in the lands of the Mediterranean. In one study, dill essential oil was applied to aspergillus mold. As a result, it was found that dill destroyed mold cells by destroying cell membranes. This herb has a relaxing effect on cramps, bloating and constipation. Menthol, the active ingredient in mint, relaxes the muscles. Peppermint oil contains particularly high levels of antioxidants. A 2011 study found that mint’s antioxidants are not destroyed during the drying process and are present in dried mint. Rosemary’s main active ingredients, rosmarinic acid and caffeic acid, help fight breast cancer due to their anti-inflammatory and antioxidant properties. Rosemary contains a large amount of vitamin E and accelerates the production of estrogen in the liver. According to a 2010 study, rosemary has been shown to be effective for a variety of cancers, including leukemia, prostate, and lung cancer. Cultivated for over 2000 years, parsley was especially prized in Greek culture. Parsley contains vitamins A, K, C, E, thiamine, riboflavin, niacin, B6, B12, folate, calcium, iron, magnesium, manganese, phosphorus, zinc and copper. Parsley has traditionally been used as a natural remedy for diabetes in Turkey. Parsley also has anti-inflammatory and anti-hepatotoxic properties that help cleanse the liver.