4 Anti-Inflammatory Herbs that May Alleviate Everything from Ulcerative Colitis to Eczema

Anti-Inflammatory Herbs

The case for seasoning food with culinary herbs is more compelling now that many of the herbs used in the culinary arts have potent anti-inflammatory potential.

Here is the list of the top 4 culinary herbs that should be used in every kitchen if you are focused on eating an anti-inflammatory diet.

Top 4 Anti-Inflammatory Herbs

1. Oregano

Oregano has one of the highest antioxidant activities out of all herbs due to its high rosmarinic acid content. This compound is a strong-acting antioxidant. Antioxidants are a class of compounds that help the body reduce cellular damage due to free radicals, which are common in pro-inflammatory diets. These free radicals increase the risk of cancer, heart disease, type 2 diabetes, and dementia.

One researcher, Shiow Wang, is quoted as saying that “Oregano has 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges, and 4 times more than blueberries.” [1]

2. Thyme

Similary to oregano, thme contains rosmarinic acid, which allows it to be a potent antioxidant and ant-inflammatory herb.

While thymol is the main compound in thyme that gives it its anti-bacterial and anti-fungal properties, thyme oil. Thyme oil lowers common inflammatory chemicals such as interleukin-6 and 1-beta. It is going to lower pro-inflammatory chemicals, such as cytokines. [2]

3. Rosemary

The anti-inflammatory compounds in rosemary make it an excellent skin care agent. Inflammatory skin conditions such as eczema, acne, and rosacea are some of the conditions that rosemary is known to treat.

The active ingredients in rosemary, such as carnosol, may help reduce redness and swelling due to the above skin conditions. [3]

4. Dill

Dill is a spice that as anti-inflammatory, anti-cancer and anti-gastric properties, to name a few. It has also been used to treat headache but its biggest claim is that of reducing inflammation in the gastrointestinal tract (e.g., stomach) as well as the elimination organ the bladder.

Its role as an anti-inflammatory appears to be due to the deactivation of the inflammatory pathways, cyclooxygenase 1 and 2 [4].

So are fresh herbs better than dried? Yes! Fresh herbs will contain more antioxidants and anti-inflammatory compounds than their dried counterparts; therefore, consuming fresh herbs is beneficial to your health.

Thanks for reading this article, “4 Anti-Inflammatory Herbs that May Alleviate Everything from Ulcerative Colitis to Eczema ?” If you have any thoughts or comments, share them below.

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DISCLAIMER

The information in this article is for educational purposes and is not meant to treat, diagnose, or prescribe medications or herbs. For questions on the information contained in this article, please consult with your healthcare provider. This information is intended for educational purposes only, and you should consult with your healthcare provider and a licensed dietician or certified nutritionist for additional information related to the content of this article.

REFERENCES

1. American Chemical Society. “Researchers Call Herbs Rich Source Of Healthy Antioxidants; Oregano Ranks Highest.” ScienceDaily. ScienceDaily, 8 January 2002. <www.sciencedaily.com/releases/2002/01/020108075158.htm>.
2. Waheed M, Hussain MB, Saeed F, Afzaal M, Ahmed A, Irfan R, Akram N, Ahmed F, Hailu GG. Phytochemical Profiling and Therapeutic Potential of Thyme (Thymus spp.): A Medicinal Herb. Food Sci Nutr. 2024 Nov 1;12(12):9893-9912. doi: 10.1002/fsn3.4563. PMID: 39723027; PMCID: PMC11666979.
3. Sahlabgi A, Lupuliasa D, Stanciu G, Lupșor S, Vlaia LL, Rotariu R, Predescu NC, Rădulescu C, Olteanu RL, Stănescu SG, Hîncu L, Mititelu M. The Development and Comparative Evaluation of Rosemary Hydroalcoholic Macerate-Based Dermatocosmetic Preparations: A Study on Antioxidant, Antimicrobial, and Anti-Inflammatory Properties. Gels. 2025 Feb 20;11(3):149. doi: 10.3390/gels11030149. PMID: 40136854; PMCID: PMC11942321.
4. Brinsi C, Khadraoui Y, Mhimdi M, Selmi S, Sammari H, Jedidi S, Selmi H, Sebai H. Protective effects of dill fruit against acute acetic acid-induced ulcerative colitis by reducing inflammation and oxidative stress in rats. Physiol Rep. 2025 May;13(10):e70393. doi: 10.14814/phy2.70393. PMID: 40432400; PMCID: PMC12117194.