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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.

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  • A mainstay in many dishes, basil is also in large quantities as a tonic and cold remedy.
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  • These are tiny onion relatives contain sulfur compounds that may lower blood pressure if eaten in large quantities..

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

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  • 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.

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

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

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  • 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.

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

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  • 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.

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