It is commonly known that antioxidants reduce the activity of cell-damaging free radicals, which can result in oxidative damage and cause many of the maladies of aging. Therefore, there is much to be celebrated about a recent analysis conducted by the Agricultural Research Service, a division of the United States Department of Agriculture. The service found that many fresh culinary herbs contain powerful antioxidants, some with more punch than medicinal herbs, fruits or vegetables. The most potent antioxidants, Mexican oregano, Italian oregano and Greek mountain oregano, respectively, scored higher than commonly lauded herbs such as ginkgo and feverfew. Other effective culinary herbs include marjoram, rose geranium, sweet bay, dill, purple amaranth and winter savory. For best results, researchers suggest adding a tablespoon or two of these flavorful additions to your next meal.