SPINACH
Spinach – for idol diets. Spinach Chlorophyll is similar in structure to hemoglobin in human blood and, therefore, improves its structure and increases the protective properties of the organism. Very useful against cancer, dirty environment and all that. It is rich in vitamin D, plus a neutral taste – simply add to any salad or lightly boil and grind, use as a garnish to meat, fish, poultry.

Sorrel
French acidified sorrel spinach. Our ancestors first spit it like a weed, but then figured to cold oxalic soup with egg. In this green there is the whole alphabet of vitamin and trace elements. But eating sorrel more than twice a week can lead to an excess of oxalic acid, which leads to kidney problems.

Tarragon
He ESTROGEN. Essential oils contained in this grass, very fragrant. So do not overdo, adding it to soups, eggs, salads, vegetables, meat dishes of offal (particularly recommended). Very useful for digestion.

MINT
You can add it wherever you want – in tea, salads, desserts, cocktails, meat and bean dishes. Mint sauce goes well with lamb dishes. Unobtrusive flavor has the usual mint and curly. Pepper cools the mouth and nose tickles. The taste of lemon mint (aka Melissa), respectively, lemon.

Watercress
Cress. The name corresponds to the taste. Enough iodine (for thyroid) and sulfur (to digest protein, restoration of hair and skin). Vitamins too much. In the raw form is particularly useful, but you can add to the soup, for 45 seconds before serving.

Kinsey
Kinsey – hit the Mexican and Caucasian cuisine. Salsa without it is not quite relevant, as well as Sacivi. Another called the bug-infested. Gives a spicy taste of a dish of meat and poultry. Salads, too.