Herbs
used in the kitchen
High on aroma and full of flavour, herbs are
truly a chef's delight in preparing meals to please all kinds of palates.Herbs
not only help in improving the taste of the food but can be health benefitting
due to their detoxification properties.Herbs are in fact natural medicines in
smaller dosages.
Use the following herbs in your food whether
cooking indian or international cuisines and see the aromatic magic.
1.Basil: Basil
leaves compose of several health benefiting essential oils such as eugenol, citronellol, linalool, citral,
limonene and terpineol which are
known to have anti-inflammatory and anti-bacterial properties.The herb is very
low in calories and contains no cholesterol. Vitamin K in basil is essential
for production of clotting factors in the blood and plays a vital role in the
bone strengthening and mineralization.
Fresh basil leaves are added to flavor
any vegetable, poultry, or meat dish. The herb is also used in tomato and egg
dishes, stews, soups, and salads.A kind of flavor drink made of Basil seeds is
popular in some Asian countries. Italian large leaf basil is one of the main
ingredients in ‘pesto’, a green sauce that is added to soups, vegetables,
fish, and pasta dishes in Mediterranean cooking.
Basil
2.Oregano- Oregano is an important
culinary herb, used for the flavour of its leaves, which can be more flavourful
when dried than fresh. It has an aromatic,
warm and slightly bitter
taste, which can vary in intensity. Oregano
contains several health benefiting essential oils such as carvacrol, thymol, limonene, pinene, ocimene, and caryophyllene. The
active principles in the herb may improve digestion power. It is an excellent
source of minerals like potassium(control heart rate and blood
pressure),calcium(for bone metabolism), manganese(anti-oxidant enzyme),
iron(blood formation). Adding a few sprigs of fresh oregano to a
container of olive oil will infuse the oil with the essence of the herb.Add
oregano to salad dressings or a slice of pizza the next time and taste the
change.
Oregano
3.Parsley: Parsley is the
world's most popular herb.It is a biennial plant that will return to the garden
year after year once it is established. The activity of parsley's volatile oils
qualifies it as a "chemoprotective" food, and in particular, a food
that can help neutralize particular types of carcinogens .
The herb helps in controllling blood-cholesterol, and may offer protection from
free radical mediated injury .However,Parsley should not be consumed in large
amounts or as a drug or supplement by pregnant women. The essential oil in its
root, leaf, or seed could lead to uterine stimulation, bleeding and preterm
labor.
Parsley
Combine chopped parsley, garlic and lemon zest, and
use it as a rub for chicken, lamb and beef.Use parsley in soups and tomato
sauces.Serve a colorful salad of fennel, orange, cherry tomatoes, pumpkin seeds
and parsley leaves.Chopped parsley can be sprinkled on a host of different
recipes, including salads, vegetable sautés and grilled fish.
4.Thyme: Thyme herb is packed with
numerous health benefiting phyto-nutrients (plant derived compounds), minerals
and vitamins that are essential for overall wellness. Thyme herb contains thymol, one of the important essential
oils. Thymol has been found scientifically to have antiseptic, and anti-fungal
characteristics.The herb is also a rich source of many important vitamins such
as B-complex vitamins, vitamin-A, vitamin-K, vitamin-E, vitamin-C, and folic
acid.
Thyme herb
Thyme herb tea is a popular health
drink.Throat gargling with thyme water or drinking few sips of thyme tea may
help relieve coughs, sore throat, and bronchitis symptoms.Hearty
beans such as kidney beans and black beans taste exceptionally good when
seasoned with thyme.When poaching fish, place some sprigs of thyme on top of
the fish and in the poaching liquid.
5.Lemongrass-The
main component of lemongrass
is lemonal or citral, which has anti-fungal and antimicrobial qualities, while
also providing a distinct lemony smell.Lemongrass
is a febrifuge and is also known as the ‘fever grass’, owing to its beneficial
effects in lowering fevers. The anti-pyretic and diaphoretic effect of
lemongrass is extensively used in Ayurvedic medicine for curing fevers by
inducing sweating.
Lemongrass features in many East Asian cuisines.
Fresh chopped stems, leaf buds as well as dried or ground herb parts used in
cooking. This herb is also as flavoring base in pickles.
Tom yum
is a favorite soup name in Thailand in which the main ingredient is lemongrass
and vegetables or poultry.
6.Cilantro-Its deep-green leaves possess
good amounts of antioxidants, essential oils, vitamins, and dietary fiber,
which may help reduce LDL or
"bad cholesterol" levels in the blood.
It is one of the richest herbal sources for vitamin K.
It also has established role in the
treatment of Alzheimer's disease
patients by limiting neuronal damage in their brain.
Freshly chopped and sautéed coriander
leaves are a great addition in green salad. Coriander seed powder is one of the
main ingredients used in the preparation of garam masala powder.
Cilantro
7.Sage- Sage is an
excellent digestive herb
when used for seasoning on meals of rich meats. Sageis a valuable remedy for colds and fevers
in the harsh winters. Sage has excellent antibacterial and astringent
properties, which explains it popular use in gargles for sore throats,gingivitis and sore gums.
Sage
It is also used as a garnish in herb
salads.Roast pork and mushrooms with sage and celery
leaves. Some of the best ways to use sage in your recipes
is:Sage butter on trout,Sage olive oil with pasta and parmesan,put some leaves
into pesto with other herbs,Add along with fresh parsley, basil, thyme, and
rosemary to tomato sauces or deep-fry the leaves and serve as an appetizer, or
use as a garnish for poultry, meat dishes, or pasta.
8.Rosemary-The
herb is used for flavoring food.The most important
constituents of rosemary are caffeic acid and its derivatives such as
rosmarinic acid which is rich in dietary fibre,vitaminC,vitamin A. The rosmarinic acid in rosemary relaxes
the muscles in trachea and intestine, stimulates bile production, and protects
the liver.
Rosemary goes well with tomatoes,
aubergine,
potato,
zucchinisFinely
chopped fresh leaves are used in the preparation of delicious sautéed rosemary potatoes.Rosemary
tea is a popular flavor drink in Mediterranean region.
Quick Tips to store and use these herbs.
·
Dried herbs can be kept fresh for many
months when stored in a tightly sealed glass container, and stored in a cool,
dark and dry place.
·
Wash fresh herbs in cold running water
or rinse for few minutes to remove any dirt.
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