February 18, 2017


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.

Image result for basil

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

Image result for coriander
  • Pungent fresh leaves or seeds may be chewed to ease indigestion.

Image result for 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.

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

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

Image result for 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.

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

Image result for 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.

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

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0