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Oregano: This tasty herb finds itself in much Mediterranean cooking, and is just loaded with nutrients. It is good for the digestion, and has many powerful anti-oxidants (even more than blueberries) and anti-carcinogens. It also has antibacterial and antiparasitic properties. As if that weren't enough, is also an antifungal, even taking on the notorious candida yeast. You want to use fresh oregano, as the dried herb loses the volatile oils that are responsible for its many benefits.
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Recipe

Crisp Haricots Verts with Pine Nuts

serves
prep time: 10
cook time: 7

ingredients

2 pounds haricots verts, trimmed
3/4 cup pine nuts
4 1/2 teaspoons fresh oregano, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

directions

Have ready large bowl ice water. In large pot boiling salted water, blanch haricots verts until crisp-tender, 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)

In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper, toss until heated through. Serve warm or at room temperature.