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Some culinary herbs are particularly rich in cancer preventive and cancer-fighting substances. It would seem that nature has endowed them with striking aromas and strong flavors just to grab our attention so that we’d include these potent herbs in our culinary traditions.

Fighting cancer is something our body is doing all the time, not just when one is diagnosed with the disease. Cancer is triggered by toxins in the environment and in our food, inflammatory conditions, free radicals formed in the body, hormonal actions, recurrent bacterial infections and viral diseases. When any of the above agents causes damage to a cell, and the damaged cell gets to divide forming copies of itself, a cancerous growth starts. This basic ingredient of curry powder comes from the ginger-like rhizome of an herbaceous annual Curcuma longae.

The curcumin in turmeric is a very strong anti-inflammatory agent, besides having wide spectrum antimicrobial and antiparasitic properties. Its anti-cancer activity includes aiding the apoptosis of damaged cells, preventing their rapid division to form tumors, and inhibiting the development of capillaries that feed tumors.

Garlic or Allium sativum and other Allium family vegetables such as onions, shallots, and leeks are rich in organosulfur compounds alliin, allicin, and allyl sulfides which are known to be cancer protective. They have been found to protect against stomach and colon cancers. Including more of these vegetables in the diet can reduce your risk of other cancers too.

Ginger is the underground stem/rhizome of the tropical herb Zingiber officinale. This popular spice adds a refreshing, yet pungent kick to foods. The rhizome of ginger is used both fresh and dried. Surprisingly, the flavor of fresh ginger used in cooking and the dried spice powder used to flavor gingerbread and cookies are as different as can be.

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Black pepper is the dried fruit of the vine Piper nigrum. Wars have been fought and countries captured for the sake of this spice, aptly called ‘black gold.’ White pepper is nothing but its skinned version. The Mediterranean shrub Rosmarinus officinalis with aromatic leaves is well known for its medicinal properties. It contains rosmarinic acid and rosemary-caffeic acid which are anti-inflammatory and antioxidant, capable of reducing the oxidative stress that triggers many cancers.

Oregano or wild marjoram that goes by the name Origanum vulgare is another Mediterranean herb with proven cancer protective effect. Petroselinum crispum or garden parsley belonging to the Apiaceae family is widely used as an herb in many indigenous cuisines across the world.

Dill, the herb Anethum graveolens from the Apiaceae family, is a popular addition to pickles where its strong antimicrobial property is put to good use. Its cancer preventive effect comes from the monoterpene anethofuran occurring in the leaves and seeds of this herb. The seeds of Linum usitatissimum,usually get lauded for their omega-3 fatty acids and for their beneficial effect on heart health.

When it comes to fighting cancer, it is the lignans such as Secoisolariciresinol (SDG) that get the credit. The juice of the young shoots of the wheat grain Triticum aestivum has many health benefits, including cancer-protection. Aloe vera is well known for its skin protective and anti-inflammatory properties. Fighting inflammation is one way to reduce the risk of cancer, but this succulent herb also contains many beneficial polysaccharides such as Acemannan. They can induce the production of Tumour Necrosis Factor that destroys cancer cells.