2 May 2019
Many of us will buy herbs on a weekly basis at the supermarket, you may even grow them in pots on a windowsill or in your garden; but what you might not realise that as well as making your cooking extra delicious, they have many healthful properties that have been used for centuries to boost well-being and cure ailments.
Here we explore some of the most common culinary herbs:
- Aids optimal digestion
- Remedy for headaches
- Helps with insomnia
* The oil from the leaf (Eugenol) has anti-inflammatory properties
– Use at the last minute, so the leaves don’t turn black.
- Fights nausea
- Balances blood sugar levels
- Antibacterial and detoxifying
*The seed as opposed to the leaf have cancer fighting antioxidants like apigenin, quercetin and kaempferol.
– Use the seeds in cooking, but use the herb leaf as a dressing/garnish or in a juice.
- Effective for constipation
- Useful for the bladder and kidneys at relieving inflammation
- As a general tonic for the body
*Parsley is rich in vitamin K an essential component for healthy bones.
– As well as use in hot/cold dishes, it can be chewed raw to help digestion and as a breath freshener.
- Strong antiseptic properties
- Relieve sore throats and help with gum health
- Fights inflammation (from the caffeic and rosmarinic acids)
*The oils from Rosemary can have a sedative effect which calms nerves and even stomach aches.
– Rosemary stems are great used in marinades and to infuse flavour in meats before roasting. But can also be used to create a medicinal tea.
- Hormonal balancing
- Mild diuretic
- Helps with mild bugs like stomach upsets and catarrh from colds
*Its antioxidant properties have been shown to improve concentration and memory.
– Can be used raw, cooked or as a dried herb. Try infusing the herb in honey, for use in cooking or as a tea.
- Great for cold or flu symptoms
- Colic in babies
- As a general tonic and digestion aid
*It has great antibacterial properties, and when used as a tea, it is very helpful for gum disease and sore throats.
– Try crushing the herb and using as a dressing with oil and vinegar. It can also make meat more digestible with its high iron content.Tweet
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