In terms of weight, many herbs offer higher levels of antioxidants than fruit, vegetables or berries, according to a new study conducted by researchers at the ARS Fruit Laboratory in Beltsville, Md. The project saw the scientists evaluate the antioxidant levels in a variety of 27 fresh culinary and 12 medicinal herbs grown under the same environmental conditions at the ARS National Arboretum in Washington, DC. The test, known as the ORAC test, found that three different types of oregano scored highest in terms of antioxidant activity. The herb beat vitamin E and was noted to be comparable to the food preservative BHA against fat oxidation.