BASIL
Basil is a very fragrant plant with round leaves that are sometimes pointed. Usually they are green in color but some of the more than 60 varieties contain red or purple color. Basil can not only be used in foods, but can also be left out in sprigs to deter flies and mosquitoes.
Basil is a flavorful addition to many dishes especially soup, salad and pasta. One if it’s most popular uses is to blend with parmesan and pine nuts to make pesto. To retain maximum flavor be sure to add fresh basil at the end of the cooking process. It can be frozen either whole or chopped in air tight containers or even in ice cube trays covered with water or stock to be used in soups or stews.
Basil is an excellent source of vitamin K and a very good source of iron, calcium, and vitamin A. It is also a good source of fiber, vitamin C, and potassium. (WH Foods)
DILL
Both the leaf and the seed of the dill plant can be used for seasoning. Dill leaves are soft, wispy and fernlike. Dried dill seeds have are similar in flavor to caraway; sweet, slightly bitter with a citrus note. The name of this plant comes from the Norse word “dilla” which means “to lull” reflecting dills traditional uses as a stomach and insomnia reliever.
Dill is a wonderful addition to salad dressing, fish dishes, and salads and is often a key ingredient to pickling. It can also be added to dips or mixed into tuna or egg salad for an added kick.
Dill seed is a very good source of calcium, manganese and iron. The unique healing properties in the dill plant come from monoterpenes and flavonoids. (WH Foods)
OREGANO
The oregano plant is a small shrub covered in small grayish-green oval leaves and small white or pink flowers. Native to Europe, oregano was a symbol of joy and happiness to the Greeks and Romans and it was a tradition for brides and grooms to be crowned with a laurel of oregano.
Oregano is common in both Mediterranean and Mexican cuisine but can be added to many other dishes such as fish, vegetables, eggs, and salad dressing. Sprigs can be added to olive oil to infuse the flavor into the oil. When cooking with oregano, be sure to add it to the end of the cooking process so it will retain its flavor.
Oregano has natural anti-bacterial properties contained in the oils. It is a very good source of fiber, iron, manganese and a good source of calcium, vitamin C, vitamin A, and omega-3 fatty acids. (WH Foods)
PARSLEY
Parsley derives its name from the Greek word meaning “rock celery” and is the world’s most popular herb. The two most common types of parsley are Italian flat leaf and curly parsley. Italian flat leaf is more fragrant and less bitter than the curly variety.
Although it is often used as a decorative garnish, parsley is a wonderful addition to many dishes such as fish, pasta, grains and vegetables. It can also be added to pesto, dips, and soups.
Parsley is an excellent source of vitamin A, C, and K and is a good source of iron and folate. It also contains unique volatile oils and flavonoids that have been shown to inhibit tumor formation in the lungs. (WH Foods)
CILANTRO
Cilantro is a member of the carrot family and is actually the leaves and stems of the coriander plant. It can be confused for Italian parsley since they look so similar but one whiff and it is apparent that cilantro has a much more pungent odor.
It is most often used in Mexican cooking in dishes such as guacamole and salsa but is equally as tasty added to sauces, marinades and dips. Try adding it to your favorite stir fry or mix it into salad dressing.
The oils contained in the cilantro plant contain antibacterial benefits and can also be used as a fungicide. It is also rich in antioxidants and fiber along with being a good source of potassium, calcium, iron, and vitamins A and C. (gourmetsleuth)
THYME
Thyme leaves are curled and very small, only about one-eighth of an inch long and one-sixteenth of an inch wide. The upper leaf is green-grey in color on top. Along with fresh sprigs of parsley and bay leaves, thyme is included in the French combination of herbs called bouquet garni used to season stock, stews and soups.
Fresh or dried thyme can be added to omelets, pasta sauce, beans, fish, or soup and stock. Thyme should be added toward the end of the cooking process since heat can easily cause a loss of its delicate flavor.
Thyme is an excellent source of iron, manganese, and vitamin K. It is also a very good source of calcium and a good source of dietary fiber. (WH Foods)
LEMONGRASS
This nutritious herb is native to India, where it is used to flavor a variety of cuisines. Lemongrass is a perennial, which means once you plant it, the grass comes back year after year. Depending on the area you live in the plant will go dormant in the winter.
Commonly, lemongrass is used in tea, soups and curries. This is a very pungent herb and is normally used in small amounts. The light lemon flavor of this grass blends well with garlic, chilies, and cilantro. It is frequently used in curries as well as in seafood soups. It is also used to make tea.
Studies conducted on lemongrass have shown that it possesses antibacterial and anti-fungal properties. It also works as an effective cleanser that detoxifies liver, pancreas, kidney, bladder and the digestive tract. (gourmetsleuth.com)
