Heal yourself with herbs!! There’s a healthy herb for every season and every reason.

Herbs are leaves of aromatic plants, rich in nutrients and minerals. They are also used for medicinal purposes and sold over the counter as remedies for cold, flu, coughs, throat infections and pain.

HERBAL FLAVOUR TO YOUR FOOD

Herbs are used as seasonings; they can reduce reliance on salt. Use them to give subtle or strong accents to soups, sauces, raitas, stews, casseroles, vegetables and cerels. Aroma is a good indicator of quality in both fresh and dried herbs. Crumbling a few leaves can test the scent of herbs. A weak or stale aroma indicates old, less potent herbs.

BASIL

Key Nutrients: Vitamin A and C, calcium, iron, magnesium, phosphorous, potassium.

Benefits: Basil helps treat headaches, dizziness, vertigo, stomach cramps, nausea and constipation. Basil oil is used to treat insect bites and minor cuts.

Did you know? Basil is a remedy for bronchitis and colds.

BAY LEAF

Key Nutrients: Calcium, iron, magnesium, Vitamin A, B, C and E.

Benefits: Bay leaves are used to treat stress and anxiety. They also improve digestion and help detoxify the system.

Did you know? Bay leaf oil is antibacterial. To repel household pests naturally, spread some crushed leaves in the kitchen.

CORIANDER LEAVES

Key Nutrients: Vitamin A, B and C, iron, calcium, zinc.

Benefits: Coriander leaves are diuretic, and help detoxify the system. They also help improve quality of blood, lower cholesterol levels and improve the eyesight.

MINT

Key Nutrients: calcium, phosphorous, iron, vitamin A, C and E.

Benefits: Mint is used as a treatment for indigestion, colic, heartburn and flatulence. It also can stimulate the appetite and cure nausea and headache. Peppermint tea can help soothe a dry throat.

Did you know? Mint ointment is good for headaches. Mint is also used as flavour for mouthwash and toothpaste.

DILL

Key Nutrients: Calcium, iron, magnesium, phosphorous, vitamin A, C and E.

Benefits: Dill is used to treat colic, flatulence and indigestion. It is an effective appetite stimulant and helps stimulate milk in nursing mothers.

PARSLEY

Key Nutrients: Vitamin C, chlorophyll, calcium, sodium, and magnesium.

Benefits: Parsley improves digestion, blood quality and lowers blood pressure. It is also a treatment for anemia.

OREGANO

Key Nutrients: Calcium, iron, magnesium, phosphorous, vitamin A and C, potassium.

Benefits: Oregano has a powerful antioxidant and anticancer properties. It aids digestion, helps to get rid of intestinal parasites, treats nausea and diarrhea.

USAGE

Though fresh is always best, herbs are often dried and powdered so that they can consumed all year round ( eg. Oregano). Hat is great, too!! Don’t overcook them. When leafy greens are overcooked, they loose their chlorophyll as well as other nutrients. Cook on low flame, and for a happy green colour and maximum iron, add a twist lemon.