Rosemary, chives and co Many herbs on test loaded with pesticides

Exceeded limits: Many kitchen herbs are contaminated with pesticides
Time and again, people are warned against the health risks of plant toxins in food. Research has shown that popular culinary herbs such as rosemary, dill and oregano are often contaminated with pesticides. The statutory limits are often exceeded.

Healthy herbs loaded with chemicals
In hardly a German kitchen they must be missing: healthy herbs for seasoning refine so many a dish. In some of the plants, the health-promoting effect could also be detected in scientific studies. An investigation showed that dill and parsley can protect against cancer. And cucumber herb is a natural home remedy for coughing. But recent research has now found that kitchen herbs are often contaminated with plant toxins.

People who cook themselves like to use fresh herbs. Many of them are also good for your health. However, kitchen herbs are often contaminated with plant toxins. (Image: marcin jucha / fotolia.com)

Residuals above the legal maximum levels
According to the Federal Office for Consumer Protection and Food Safety (BVL), certain herbs are subject to plant toxins that exceed the limit values. In its latest report on food safety, the BVL writes: "Pesticide residues have been detected to varying degrees in all foodstuffs of plant origin examined."

"The highest levels of samples with residues above the legal maximum levels were found in the herbs rosemary (9.0%), dill (7.6%) and oregano (6.5%)," it continues.

High aluminum contents
Furthermore, relatively high aluminum contents were determined for the herbs oregano, chives, dill and rosemary. "An explanation for the high aluminum content of these herbs could be an aluminum enrichment from the soils of the growing areas," report the experts in Monitoring 2015.

Health experts have warned of the health risks of aluminum for years, because the metal is associated with the development of diseases such as Alzheimer's and breast cancer. However, clear scientific evidence is missing so far.

Due to the low consumption of herbs and the resulting low level of exposure, "any health risk for the consumer can not be assumed anyway". Nevertheless, the findings should be reason enough to continue monitoring the development.

Nevertheless, according to the BVL, "in dialogue with the manufacturers it should be checked whether the aluminum contents in herbs can be further reduced by minimization measures". (Ad)