by Kenda Robertson

Created on: May 04, 2009   Last Updated: May 11, 2009

Wars have been waged, adventures have been launched and new territories have been discovered, all for the love of herbs and spices. Throughout history, these exotic and flavorful commodities have opened new culinary worlds, but the primary reason herbs and spices were sought after was for their medicinal properties.

In fact, one of the most coveted spices during the "Spice Wars" of the 16th century was nutmeg. This sweet spice was touted as a miracle cure for the plague, which killed more than 35,000 people in London in 1603.

Nothing is as inviting as the pungent smell of herbs and spices. Traditionally used as preservatives to discourage bacterial growth on foods, many of these favorites still offer a variety of health benefits today.

But whether you want to protect yourself from or ease the effects of illness or disease, or just make a nice flavorful dinner for friends or family - or both - there are certain herbs and spices that are always good to have on hand.

Whether used fresh, dried, chopped, rubbed or pounded, culinary herbs and spices are great flavor enhancers. Some of the most popular, versatile and beneficial include:

Garlic. Fresh garlic not only adds a pungent and savory flavor to dishes, it has long been known for its ability to kill germs, especially viruses, and strengthen the immune system.

Basil. Considered the most widely used herb in the world, basil is easy to grow and easy to use. The soft leaf herb blends well with tomatoes, onions and garlic. Acts as a natural bug repellent when rubbed on the skin and aids in digestion when eaten.

Oregano. This strong herb pairs well with strong meats and vegetables, and should be used sparingly or it can overpower foods. Works great as an antiseptic.

Sage. This antioxidant-rich herb has been around for more than 2,000 years. Because it is a natural digestive aid, sage works well with fatty meats like sausage and pork, but is also delicious in tomato, potato and bean dishes. Contains natural antibacterial and anti-inflammatory properties.

Rosemary. This evergreen shrub dates back to 500 BC, when the Greeks and Romans cooked and cured with it. Rosemary adds rich flavor to soups, salads, meats, vegetables and potatoes, and even desserts. It is easy to grow for year-round aroma and flavor.

Thyme. One of the best-known culinary herbs, thyme has more than 100 varieties. A natural accompaniment for fatty meats including duck and trout, this versatile herb can also be used in soups, salads, breads, cheeses and even

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