Things have been a little crazy for me and I haven’t blogged with any sort of regularity for quite some time. Now that things are looking a bit rosier, I’m going try and pick up where I left off. A couple of blogs ago, I introduced you to the first five of 10 herbs that could impact your health significantly. Let’s look at the next five.
Mint. Known for its fresh, clean taste, mint is best known for its ability to fight bad breath. It has also been known to settle the stomach and slow the growth of bacteria and fungi. Widely used in juleps, jellies, fruit cups and chocolate concoctions, mint is also great in coleslaw and cream cheeses and adds appeal to lamb and veal dishes. Mint’s antifungal properties help in the treatment of asthma and allergy conditions and to relieve respiratory problems. A powerful antioxidant that is rich in vitamins A, B12, C, folic acid, thiamine, and riboflavin and essential minerals like copper, manganese, calcium, iron, potassium, fluoride, phosphorus, selenium and zinc, this herb is also believed to combat the formation of cancerous cells.
Dill. A personal favorite, the seed and leaves of this feathery, pungent, tangy plant lend themselves well to sour cream, cottage cheese, fish, carrots, potatoes, green beans, and tomatoes. Dill contains essential oils that give it the peculiarity of simultaneously having relaxant as well as fortifying (strength giving) properties. Dill is also a diuretic and helps increase urination that aids in the removal of toxic substances from the body; it is carminative and anti-flatulent which means it helps remove gases; anti-spasmodic, so it helps prevent cramps; and it stimulates lactation and endocrinal secretions. Dill also contains Arginine which enhances libido, and is a great source of calcium to ensure bone and dental health.
Parsley. Flavorful in itself, parsley is also a valuable agent in blending other herbs. It can counteract the scent of onion and garlic, and can be used in almost all soups, salads, and meat dishes. Much under-rated as a medicinal herb, parsley contains in vitamin A, B-complex vitamins, beta-carotene, vitamin C, calcium, iron, magnesium and potassium. Parsley has diuretic properties and can help maintain gall bladder, liver, spleen, and kidney health; it is also known to relieve joint stiffness and arthritis.
Thyme is part of the mint family and imparts a warm, tangy flavor. It is best used on slow-cooked food and should be used sparingly. It goes well with most anything: veal, mutton, pork, poultry, rabbit, and most vegetables. Thyme has powerful antibacterial, antiseptic, and antioxidant properties, and is also known to possess expectorant and bronchial antispasmodic properties that help prevent and cure respiratory problems. It also helps prevent cancer.
Tarragon. Its anise-like flavor makes it too pungent for soups, but it is good added to chicken, fish, eggs, tomatoes, mustard and tartar sauces, and as a flavoring for vinegars and dressings. Tarragon is known to promote menstruation, calm the nerves, and help fight off fatigue. Those suffering from high blood pressure can use tarragon to substitute for salt. Among other health benefits of this herb is its ability to aid digestion and speed the elimination of toxic wastes, heal the stomach and liver, aid sleep, and fight intestinal worms.
Herbs can be more than just a flavoring for food–just plan your menu around them so you can maximize the benefits to your health!
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