Herbs, vegetables and fruits such as oranges, strawberries and blueberries are natural blood-thinning foods, says the San Francisco Chronicle. Some vegetables that have anticoagulant properties or keep blood from clotting include broccoli and avocados.
Vegetables that are high in vitamin E help to keep blood thin because they inhibit vitamin K that is essential to the clotting of blood, explains the San Francisco Chronicle. These vitamin-E rich vegetables include broccoli, avocados and squash. Leafy green vegetables, such as spinach, are high in both vitamin E and vitamin K. Other foods that contain high levels vitamin E are nuts and seeds.
Some foods contain vitamin K-blocking chemicals called salicylates that also help to thin blood, according to the San Francisco Chronicle. Herbs and spices that contain these salicylates include dill, thyme, ginger, peppermint, oregano, turmeric and garlic. Some fruits contain these anticoagulant chemicals, such as berries, tangerines, oranges and prunes. Although pineapple does not contain salicylates, it helps to thin blood because it has bromelain.
Patients need to avoid certain foods that are high in vitamin K to retain thin blood, the Mayo Clinic advises. These include certain leafy greens such as kale, mustard greens, collard greens, chard and parsley. Both alcohol and cranberry juice need to be avoided.