Did you know that herbs can play a role in a healthy
diet? The Herb Society of America recognizes an herb as plants that are
valued for their flavor, fragrance, medicinal and healthful qualities,
economic and industrial uses, pesticidal properties and dyes.
Years ago a plant was called an herb if you used its leaves but the definition today includes all plant parts. Thus garlic (a root) and turmeric a rhizome (underground stem) are considered herbs.
Some folks say herbs are “small doses of medicine” because they contain antioxidants, essential oils, vitamins and phytosterols. Many also contain anti-microbial substances. They are a wonderful addition to food because they enhance the taste of the food we eat, rather than adding calories.
Should you use fresh or dried herbs? Whenever possible, purchase or grow fresh herbs because they have the most health benefits and the best taste. If you have ever dried an herb you know how delicious it smells as it dries, but that only means that the herb’s essential oils are evaporating.
Basil is an herb common to many cuisines and is frequently sold as sprouting plants in supermarkets. It comes in many flavors — licorice, cinnamon, thai — and contains high levels of beta-carotene, vitamin A and lutein, as well as magnesium, copper and potassium.
Basil is easily grown from seed, so it is readily available. I like to preserve basil by freezing it on rolled aluminum foil. It keeps all its color and all its taste. Drying basil ruins both its color and taste. Cut basil can be stored in the refrigerator for several days if the freshly cut ends are immersed in water and it is loosely covered.
For garlic, make sure to plant your largest cloves in October about six inches deep. Dig when the leaves begin to die down in July. It’s worth it, since garlic fights coronary disease, reduces infections and is believed to be a cholesterol reducer.
You can use it in soups, with meats or in stir-fry. You can also pickle it or keep it dry in a cool place.
Please be careful when making garlic oil. It should be used immediately because it can harbor the bacteria that cause botulism.
Oregano is one of the basic herbs in Greek and Italian cuisines. It is rich in thymol, lutein, zeazanthin and antioxidants, and it is said to increase the motility of your digestive tract.
Since oregano is such a strongly flavored herb it is acceptable to use it dried, but when cooking don’t use too much.
I don’t preserve it. Instead, I just go outside at any time of the year to harvest it. In the winter it is still green under the snow.
Parsley is a biennial herb taking two years to complete its life cycle. The flat leaf parsley resembles cilantro and has a stronger flavor so it is used in cooking. The curly leaf parsley tastes better fresh.
Note that parsley is the herb with the largest amount of Vitamin K. If you are susceptible to gout or kidney stones, be careful, because it is high in oxalic acid.
SSENT Herbal Shop
www.ssentherbalandtherapy.co.za
Years ago a plant was called an herb if you used its leaves but the definition today includes all plant parts. Thus garlic (a root) and turmeric a rhizome (underground stem) are considered herbs.
Some folks say herbs are “small doses of medicine” because they contain antioxidants, essential oils, vitamins and phytosterols. Many also contain anti-microbial substances. They are a wonderful addition to food because they enhance the taste of the food we eat, rather than adding calories.
Should you use fresh or dried herbs? Whenever possible, purchase or grow fresh herbs because they have the most health benefits and the best taste. If you have ever dried an herb you know how delicious it smells as it dries, but that only means that the herb’s essential oils are evaporating.
Basil is an herb common to many cuisines and is frequently sold as sprouting plants in supermarkets. It comes in many flavors — licorice, cinnamon, thai — and contains high levels of beta-carotene, vitamin A and lutein, as well as magnesium, copper and potassium.
Basil is easily grown from seed, so it is readily available. I like to preserve basil by freezing it on rolled aluminum foil. It keeps all its color and all its taste. Drying basil ruins both its color and taste. Cut basil can be stored in the refrigerator for several days if the freshly cut ends are immersed in water and it is loosely covered.
For garlic, make sure to plant your largest cloves in October about six inches deep. Dig when the leaves begin to die down in July. It’s worth it, since garlic fights coronary disease, reduces infections and is believed to be a cholesterol reducer.
You can use it in soups, with meats or in stir-fry. You can also pickle it or keep it dry in a cool place.
Please be careful when making garlic oil. It should be used immediately because it can harbor the bacteria that cause botulism.
Oregano is one of the basic herbs in Greek and Italian cuisines. It is rich in thymol, lutein, zeazanthin and antioxidants, and it is said to increase the motility of your digestive tract.
Since oregano is such a strongly flavored herb it is acceptable to use it dried, but when cooking don’t use too much.
I don’t preserve it. Instead, I just go outside at any time of the year to harvest it. In the winter it is still green under the snow.
Parsley is a biennial herb taking two years to complete its life cycle. The flat leaf parsley resembles cilantro and has a stronger flavor so it is used in cooking. The curly leaf parsley tastes better fresh.
Note that parsley is the herb with the largest amount of Vitamin K. If you are susceptible to gout or kidney stones, be careful, because it is high in oxalic acid.
SSENT Herbal Shop
www.ssentherbalandtherapy.co.za
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