Fresh Herbs & Health Benefits
Parsley is the world’s most popular herb. Parsley is a good source of folic acid, one of the most important B vitamins and is an excellent source of vitamin C and a good source of vitamin A. So, next time parsley appears on your plate as a garnish, recognize its true worth and partake of its abilities to improve your health. As an added bonus, you’ll also enjoy parsley’s legendary ability to cleanse your palate and your breath at the end of your meal.
Basil. I add basil to practically everything I make, from eggs to vegetables to soups. Basil has anti-inflammatory and antiviral properties and can help prevent osteoarthritis. It has been used in digestive disorders and is being studied for its anti-cancer properties. Though commonly used in Italian cooking, Basil is a versatile herb that can be added to practically anything. Fresh is always best, but dried is ok too as long as it is freshly dried. Basil can be sprinkled in omelets, on baked or grilled veggies, in soups, on meats or sliced fresh into salads. Layered with tomato and mozzarella cheese, it makes a wonderful Caprese Salad.
Dill has antibacterial properties but is most known for its stomach settling ability (ever wonder why pregnant women crave pickles?). It contains a variety of nutrients but loses most when heated to high temperatures. For this reason, it is best used in uncooked recipes or in foods cooked at low temperatures. It is a great addition to any type of fish, to dips and dressings, to omelets or to poultry dishes.
Oregano is a common ingredient in Italian and Greek cuisine, and they have the right idea! Oregano (and it’s milder cousin, Marjoram) are antiviral, antibacterial, anticancer and antibiotic. It is extremely high in antioxidants and has demonstrated antimicrobial properties against food-borne pathogens like Listeria. Its oil and leaves are used medicinally in treatment of cough, fever, congestion, body ache and illness. Combined with basil, garlic, marjoram, thyme and rosemary, it creates a potent antiviral, anti-bacterial, antimicrobial and cancer fighting seasoning blend. It can also be sprinkled on any kind of savory foods. A couple teaspoons added to a soup will help recovery from illness.
Upland Watercress is a fast-growing, aquatic or semi-aquatic, perennial plant native to Europe and Asia. Watercress contains significant amounts of iron, calcium, iodine, and folic acid, in addition to vitamins A and C.
Thyme. One of my favorite herbs. Thyme is a member of the mint family and contains thymol- a potent antioxidant (and also the potent ingredient in Listerine mouthwash). Water boiled with thyme can be used in homemade spray cleaners and or can be added to bathwater for treatment of wounds. Thyme water can be swished around the mouth for gum infections or for the healing of wounds from teeth removal. Teas made with thyme have been used to treat athletes foot and vaginal yeast infections. Thyme tea can also be taken internally during illness to speed recovery. In foods, it is often used in French (an ingredient in Herbes de Provence) and Italian cooking. Add to any baked dishes at the beginning of cooking, as it slowly releases its benefits.
Rosemary. If you’ve had rosemary, it was likely on a lamb dish, but its uses are much more varied. It has a high concentration of the antioxidant carnosol and research shows it may have benefits in cancer treatment and healthy digestion and use of cholesterol. It has a pine/lemony scent and I use it most often in soap making due to its smell and ability to fight aging by rejuvenating the small blood vessels under the skin. If you aren’t ready to jump into soap-making just yet… try it on meat dishes, in soups or with vegetables. Water boiled with rosemary can be used as an antiseptic.
Mint. Another wonderful herb that is used in many places of the world, but is not as common here, is mint. It has traditionally been used to calm digestive troubles and alleviate nausea. Many people enjoy a tea made from peppermint or spearmint leaves, and the volatile oils in both have been used in breath fresheners, toothpastes and chewing gum. Externally, the oil or tea can be used to repel mosquito. This herb is easiest to consume in beverage form, though an adventurous cook could add it to meat dishes or dessert recipes.