Herbs are incredible means to add colour and flavour to many types of foods and beverages. Whether it is sweet or savoury, you may achieve various tastes and flavours without adding any fat, salt or sugar. Further to this, each type of herbs has its own unique health promoting properties. Herbs are leaf component of the plant and in cooking you may use fresh or in dried form.
Furthermore eating herbs may help manage certain health conditions like heart diseases, cancers, and diabetes. Fresh herbs contain higher amounts of antioxidants in comparison to processed and dried herbs.
Herbs are generally separated from other plant-based foods like vegetables as food seasoning rather than recognising as another edible plant. Categorising herbs as a seasoning makes sense because many herbs have a concentrated flavour in its dried form. Herbs are similar to vegetables, especially green leafy vegetables like lettuce, kale or spinach. Their nutritional, biochemical and physical status are like leafy vegetables.
Many herbs are mild in their fresh form, thus you can eat them in large quantities like leafy green vegetables. However, we normally do not eat fresh herbs in the same amounts and ways like vegetables.
People throughout the world have known about the healing powers of herbs for many centuries. Today, science reaffirms why herbs are so good for you. In addition to tantalising your taste buds, adding herbs to your foods does a lot to keep you well.
Research shows the minty aroma of peppermint may sharpen your fuzzy reasoning and lift your moods. Its further states, the scent may relieve an upset stomach. A smaller study suggests women who inhaled peppermint spirits after surgery reported much less nausea.
Oregano boasts many nutrients. It contains vitamins K and E, calcium, iron, manganese and fibre. Oregano is rich in antioxidants too. In fact, it is reported, a tablespoon full of fresh oregano has as much antioxidant activity as a medium-sized apple. The rich source of antioxidant is very good news for your heart health and more.
Rosemary, a member of the mint family helps improve brain functions and benefit hair growth. It is a prized herb for its flavour and fragrance. Certain studies show that rosemary scent may help improve concentration and boost moods. Recent studies indicate using small amounts of rosemary in cooking may help cognitive decline in older people.
Using fresh herbs generously is one of the economical and painless ways to make your favourite dish from basic to brilliant. Once you learn about these herbs you will never walk past the fresh herbs at the markets.
Parsley has a mildly sweet and fresh, mild taste. Cooking experts suggest using parsley at the end of the cooking for finishing dishes. Parsley is great in tabbouleh, baked potatoes, pasta dishes and grain dishes. It is a perfect accompaniment to salads and sandwiches, like spiced chickpea wrap.
Tarragon, with a bright, pungent yet sweet anise-like taste, is rich in magnesium, iron and zinc. However, culinary nutritionists believe it is the most underutilised herb. It is suggested adding tarragon at the end of the cooking process. It is best making use of the fresh leaves.
Basil is the most fashionable fresh herbs. It is a sweet, aromatic and little spicy flavour. Like many herbs, basil is rich in plant polyphenols which may help prevent chronic diseases. Basil pairs perfectly with Mediterranean foods. It works best when adding at the end of cooking. A nice accompaniment to fresh salads and a popular pizza topper.
Mint is a very versatile and popular herb that may be in sweet and savoury dishes. Mint is treasured in Mediterranean cuisine as an accompaniment to lamb, and it is also used in fruit and vegetable salads. Fresh herbs have unparalleled aromas and flavours, whether it is used by the pinch or by the bunch. It takes any dish from good to great.