CULINARY HERBS HEALTH BENEFITS

Culinary herbs are not as potent as medicinal herbs, but many confer some health benefits.They provide a wide variety of active phytochemicals that promote health and protect against chronic diseases.

BASIL:

• A mainstay in many dishes, basil is also in large quantities as a tonic and cold remedy.

CHIVES:

• These are tiny onion relatives contain sulfur compounds that may lower blood pressure if eaten in large quantities..

CORIANDER:

• Pungent fresh leaves or seeds may be chewed to ease indigestion.

DILL:

• widely used in pickles, salad dressings, and fish dishes. Dill is also eaten to alleviate intestinal gas. Europeans often give Babies weak dill tea to relieve colic.

MINT:

• Chewing the leaves can freshen the breath; mint tea is a digestive aid.

OREGANO:

• Brewed as tea, it is said to aid digestion and alleviate the congestion.

PARSLEY:

• When consumed in portions of at least 30 gms, this herb contains useful amount of Vitamin C (fresh parsley only), Calcium, Iron, and Potassium. Parsley is also high in bioflavonoids,monoterpenes, and other anticancer compounds.

ROSEMARY:

• Its leaves contain an oil used in liniments to relive muscle aches. Rosemary tea is said to alleviate compounds.

SAGE:

• Sage ta can be used as a digestive aid; as a mouthwash or gargle to ease painful gums, mouth ulcers, or sore throat. Some research indicates that sage oil can boost acetylcholine levels in the brain, improving memory.

THYME:

• Brewed as tea to quiet irritable bowels, as a gargle for a sore throat, or as syrup for a cough or congestion.