The Power of Herbs
HERBS
It’s no secret that HERBS pack a flavourful punch and are a great addition to ANY dish. Hot, cold, sweet, savoury, adding herbs will take your cooking to the next level .
Not only to they taste incredible, these little powerhouse plants are outrageously good for you. And you don’t have to look further than your local grocery store, garden or window box, to find them
Herbs are Medicinal.
Of course ancient cultures worldwide have prized herbs for their nutritional content, flavour and medicinal value – but sadly we live in a world where manufactured medicines and prescription drugs prevail. Our ancestors knew – and there is a fast-growing modern culture that knows, this is not the only approach to healing.
Back in 2013 I created Australia’s first Physic garden (inspired by my mother in law’s kitchen garden and farm in Wales,) in our original Kitchen by Mike site in Rosebery.
At the time it was a revelation to me that herbs and plants were specifically grown for medicinal purposes rather than purely culinary. I know I’m thousands of years behind, however when the penny drops, it’s a great feeling!!!!!!!!
Apothecary. Healer. Herbalist. Naturopath ….Witch….call them what you will … they all understand and use the power of the HERB. It’s only recently have the rest of us have caught up.
For the purposes of this blog and to keep things simple I am going to go through the nutritional content of 6 staple culinary herbs that I use EVERY SINGLE DAY in my kitchen.
PARSLEY
Parsley is often labelled as one of the most powerful disease fighting herbs.
It contains several important nutrients, such as vit A , K (for strong bones) and C. It’s also a great source of minerals calcium, iron, magnesium and potassium.
It doesn’t stop there – its high in antioxidants – flavanoids (which may lower your risk of colon cancer, type 2 diabetes and heart disease),carotenoids (contribute to lower risk of lung cancer) all contributing to better overall OPTIMUM HEALTH.
It packed full of flavour too and goes well with anything really. Meats, salads, soups, pizza stews ……
MINT
Mint is a calming herb that has been used for centuries to soothe an upset stomache, indigestion and nausea.
Mint contains menthol , an aromatic decongestant that may assist in breaking up phlegm and mucus making it easier to expel.
Mint is refreshing and zingy and tastes amazing in salads and with fruit. It’s used a great deal in the cuisine of warmer climates (Middle East & Asia in particular) to cool the palate and the body.
Also added to drinks for that extra pop, even a few mint leaves in water hot or cold is super refreshing.
CORIANDER
VERY CONTROVERSIAL herb! You either love it or loathe it.
Personally, I love it (there’s not much I don’t like to be honest). It can transform a bland soup or curry or salad in an instant with its distinctive aromatic flavour.
Rich in anti-oxidants it helps fight inflammation in the body. Terpininene, Quercetin, and tocopherals all contribute to boosting the immune system and may have neuroprotective effects in the body. It promotes heart, brain, skin and digestive health and is thought to lower blood sugar levels AND protects the liver and kidney. A highly prized and all round TOP herb in my opinion.
WASH coriander thoroughly! It is very gritty and needs a good soak in clean filtered water followed by a thorough rinse. The seeds are great too – especially in curries and veggie dishes like ratatouille. They add an enormous depth of flavour. And once you have rinsed it the root and stalks are a great addition to spice pastes, slow cook stews and braises.
BASIL
Delicate, sweet basil, synonymous with Italian cooking, pizza, pasta, the mighty pesto sauce……It gives zest to tomato dishes, zucchini, eggplant, stuffing, soups and a whole lot more. In general it is best to add fresh Basil at the very end of cooking as heat can diminish flavour and colour.
Historically Basil was used for stomache cramps, loss of appetite, gas, kidney conditions, fluid retention, colds, warts and worm infections…..!!!!Oh and it was also used to treat snake and insect bites.
Safe to say this beautiful plant packs a powerful punch.
There are several varieties of basil the most common of which is the Sweet Basil we associate with pesto and other Italian dishes.
The prized Tulsi or Holy Basil is more common in Eastern cooking like Thailand and India. Tulsi tea is a very popular form of including Basil in the diet.
If space is limited Basil grows well on a warm windowsill in protected natural light. It is delicate and temperate and doesn’t like the cold. In fact refrigerating Basil will likely shorten its lifespan or at the very least discolour the leaves.
THYME
Ahhhh Thyme – one of my all- time favourites. It is hardy and grows all year round. Equally perfect for a summery chicken dish or a hearty flu-busting winter stew. If you’re cooking Provencal cuisine, then this is herb to reach for.
Thyme is my go to herb for nipping any cold and flu symptoms in the bud. Either steeped in water or chicken broth for a Thyme tea or a few sprigs placed in the bath or shower for a steam inhalation effect.
It is used medicinally to combat bronchitis, whooping cough, sore throat, colic, arthritis, upset stomache, cramps, diarrhea, gas and a whole host of other ailments. It’s active compound Thymol is used in many personal care products and hygiene/sanitizing products. Antiseptic and Antibacterial. It’s a winner
The great thing about Thyme is no matter how neglectful you are about watering or looking after it, it seems to remain steadfast and plucky and keeps growing even in the colder months.
ROSEMARY
Last but not least Rosemary. “The herb of REMEMBRANCE”
Rosemary is a rich source of antioxidants and anti-inflammatory compounds, which are thought to help boost the immune system and improve blood circulation.
Rosemary is considered a cognitive stimulant and can help in improving memory performance and quality. It can boost alertness and help keep you focussed.
Human fascination with Rosemary dates back centuries from ancient Persian and Greek medicinal texts to the poetry of Shakespeare.
It has historically been used in wedding ceremonies to bestow good luck, friendship and joy. Kings and Emperors have woven it in to their crowns for clarity and focus and at funerals it was thought to ease the sadness of mourners and bring protection and clarity to the present day.
Before refrigeration it was added to sausages and other meats as a preservative. And nurses brewed Rosemary tea to sterilize instruments and use as antiseptic wash. Legend has it, Rosemary was one of the main ingredients of “thieves vinegar” a solution used by thieves in the 17th century to protect themselves from the plague whilst they robbed graves.
After thousands of years in the spotlight, Rosemary still hasn’t lost its place in the culinary and medicinal world. Super versatile and can be added to pretty much any dish for a robust aromatic flavour. And don’t be fooled into thinking its just good in savoury dishes. Rosemary junket to serve with poached fruit, ice-cream, chocolate, and one of my favourite cakes – Gluten free plum, hazelnut and rosemary cake. cakes are all spectacular.
So there we go – I have literally only just SCRATCHED the surface of what these potent little plants can do.
So delicious
So full of nutrients
So easy to use.
GET THOSE HERBS IN YOU!
