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Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

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.
helps prevent tumors and cancer

Recipe

Mixed Greens with Marinated Anchovies

serves
prep time: 10
cook time: 130

ingredients

2/3 cup plus 1/4 cup olive oil
1/4 cup chopped fresh oregano
2 tablespoons fresh lemon juice
3 garlic cloves, minced
2 teaspoons grated lemon peel
1/2 teaspoon dried crushed red pepper
2 2 ounce cans anchovies packed in oil or 2 3.2 1/3 quarts cans sardines packed in oil, drained well
12.5 inch-thick baguette slices
1 5 ounce bag mixed baby greens
2 tablespoons balsamic vinegar

directions

Blend 2/3 cup olive oil, oregano, lemon juice, garlic, lemon peel, and crushed red pepper in medium bowl, transfer 1/4 cup marinade to small bowl and reserve. Mix anchovies into remaining marinade. Let stand 2 hours at room temperature.

Preheat oven to 350 degrees. Brush bread slices on both sides with reserved marinade, arrange on baking sheet. Bake until toasts are golden, about 10 minutes.

Place greens in large bowl. Add balsamic vinegar and remaining 1/4 cup olive oil, toss to coat. Season to taste with salt and pepper. Divide greens among 4 plates. Top each salad with anchovies, garnish each with 3 toasts.