One of the easiest ways of using herbs for health is in your diet. Herbs not only make food more palatable, but they offer a wealth of nutritional benefits as well. Although the nutritional value of herbs we consume in our meals may be small, limited by the relatively small amounts involved, their therapeutic benefits are likely to be large by comparison. Most herbs we use in cooking today were first used medicinally, so including some herbs in your diet will give you the added benefit of their medicinal properties.
Some Herbs for your Healthy Life
Basil– A very mild flavor, slightly sweet. A good addition to pasta sauces, pesto etc. It is also known as tulsi, it is good for health we can use it in tea and it is a great remedy for Cough Therapy.
A natural tranquilizer that improves digestion, acts a tonic, an antioxidant, relieves stomach cramps and calms the nervous system. Eases Colds, flu, fever, constipation, vomiting and headaches.
Bay – A mild flavor, slightly sweet. Used in soups casseroles and stews and an important ingredient in a bouquet garni. Stimulates and aids digestion
Borage– Leaves often used in salads. Aids respiratory infections
Chervil– Tastes slightly like parsley with a hint of aniseed. Stimulates digestion. Chervil is a good source of antioxidant, treats headaches, sinusitis, peptic ulcers, and infections.
Chives – A member of the onion family but much smaller and milder. Popular in soups and stews and as a garnish to many dishes such as potatoes. Used to stimulate the appetite and aid digestion
Coriander – Strong pungent flavor is suitable for curries, in sauces and dressing salads. Leaves of Coriander when eaten raw act as a tonic for the stomach and heart. Both seeds and leaves are used to treat the urinary tract and avoid infections. Current research indicates coriander may help to lower blood sugar levels and cholesterol.
Dill – Predominately used with fish, in soups, and for pickling. Has Antioxidant, antimicrobial and diuretic properties. Effective in the relief of gripes and flatulence.
Fennel – Has a strong aniseed flavor. Used widely in sauces and in stuffings, especially for fish dishes. Aids digestion helps prevent excessive flatulence, nausea, vomiting and insomnia. Fennel has antibacterial properties.
Oregano – Strong distinctive flavor, used extensively in cooking, in stuffings, sauces and is particularly popular in Italian dishes. Aids digestion and aids relief of flu, colds, and coughs. High levels of phytochemicals and antioxidants
Rosemary – It has Mild sweetish flavor. Good flavoring for many cooked types of meat, especially Lamb. Stimulates the nervous and circulatory systems, helps relieve headaches, neuralgia, and colds; can boost energy and improve memory. It is high in antioxidants, antimicrobials and beneficial in eliminating free radicals.
Sage – Particularly good with Pork and in stuffings for meat, chicken, and fish. It has antiseptic, antiperspirant and antifungal properties. It helps in indigestion eases diarrhea, excessive sweating, eases sore throats, coughs, and colds.
Thyme – Has a strong aromatic flavor making it very popular in cooking.
Herbs owe their flavors and medicinal properties to the essential oils they all contain. By eating a healthy diet containing herbs, we make use of their therapeutic properties and tap into the holistic approach of herbal therapy which seeks to maintain our health and wellbeing and not wait for the onset of illness before seeking a cure.