A phenolic acid common across the mint family — rosemary, basil, oregano, sage, lemon balm.
7 foods, grouped by presence band. Bands are used instead of amounts because compound content swings widely with cultivar, soil, storage and preparation — a single number per food would look more precise than the measurements justify.
Consistently reported in this food in amounts researchers treat as meaningful.
Ocimum basilicum
The fresh leaves of Ocimum basilicum, used raw or added at the end of cooking because its aroma compounds are heat-sensitive. It…
Origanum vulgare
The dried leaf of Origanum vulgare, dominated by the phenols carvacrol and thymol. The USDA entry is per 100 g of dried leaf,…
Salvia rosmarinus
A woody Mediterranean shrub whose needle-like leaves are used fresh or dried. Rosemary extract is also used industrially as a…
Salvia officinalis
The grey-green leaf of Salvia officinalis, used fresh or dried and traditionally paired with fatty meats. The USDA entry is per…
Recorded in this food without a dependable quantity attached to it.
Mentha × piperita
A natural hybrid of watermint and spearmint, grown for its high menthol content and used fresh, dried or as an essential oil. The…
Mentha × piperita
An infusion of dried or fresh peppermint leaf, containing no caffeine and no tea leaf. USDA does not publish a…
Thymus vulgaris
A small-leaved Mediterranean subshrub used fresh or dried, and one of the few herbs that stands up to long cooking. Its…