Six herbs and spices have been identified as sources of vitamin C, according to a report published by NaturalNews.com on March 18, 2026, that cites U.S. Department of Agriculture FoodData Central listings. The report states that the six items provide vitamin C concentrations ranging from 80.8 milligrams to 660 milligrams per 100 grams. The sources are freeze-dried chives, dried coriander leaf, fresh thyme, fresh parsley, fresh dill weed, and saffron [1].
Vitamin C plays a recognized role in immune function, according to nutritional science cited in the same report. Most adults require between 90 and 120 milligrams of vitamin C daily to meet established dietary guidelines, the report states. The USDA values are based on 100-gram portions, and typical serving sizes are smaller.
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