More than just the sum of its pestos, basil also boasts an array of nutritional benefits. A mere 2 teaspoons of the dried herb provide 60 percent of your recommended daily amount of vitamin K, which promotes blood clotting and helps the body absorb calcium— crucial to building bone density. What’s more, basil’s essential oils inhibit the growth of bacteria, making it a tasty way to stave off infection. Once associated only with bland Eastern European–style cuisine, beets have become a darling of the culinary world. Nowadays, you’d be hard-pressed to find a fine-dining restaurant that doesn’t offer a beet salad—and for good reason. The brightly colored, sweetly flavored root vegetable delivers a powerful punch of folic acid, manganese, potassium, and iron— which is why eating beets can help treat anemia, inflammation, circulation, and even kidney stones. You can eat beet greens, too, which taste similar to chard and offer even more nutritional value than the beet’s root, with high levels of calcium, iron, and vitamins A and C.