Culinary herbs are herbaceous plants that are used to add flavour and colour to all types of meals. Herbs have been used for thousands of years to add flavour to meals, as medicine and as a preservative. If you find that low-fat or low-salt foods taste bland, use herbs to enhance the flavour of virtually any dish, including desserts. Fresh herbs are generally delicately flavored, so add them to your cooking in the last few minutes. Culinary herbs are regarded as an irreplaceable cooking aid, giving dishes depth and complexity. Many of these herbs we have come to love offer medicinal benefits as well as being delectable. Rosemary, a favorite for flavoring meat dishes such as roasts and stews, is believed to have profound effect on the mind, improving concentration and increasing memory. The herb has significant antioxidant properties which make it ideal for preserving meats, one of it’s earlier uses. Rosemary also aids in digestion and is a diaphoretic – it promotes sweating and has been used to break fevers. Parsley, another local favorite, is referred to as “natures breath-freshener”, it can be chewed fresh or added to flavorful dishes to fight bad breath. The Romans and Greeks used this herb to prevent gas and nausea, and a tea was made to treat complications of the liver. Some herbalist believe that fresh parsley is a histamine blocker in action, relieving minor itching and other symptoms related to allergies. Thyme is an essential flavoring for soups and stews, and has been used for centuries as an antispasmadic. Teas are made to calm whooping cough, break up phlegm, and reduce post nasal drip. Teas are also drunk cold to relieve headaches. Oregano can actually refer to nearly 40 different herbs – most all work as a digestive aid to treat upset stomach, vomiting and diarrhea. The herb is usually served with large, heavy meals. An oregano tea can be used when fighting colds – it too will break up phlegm and relieves bronchitis. Benefits of Fresh Herbs Green is the color of spring, and nothing says spring more than fresh greens! While salads are a great way to get a good dose of greens into your daily diet, don’t forget about fresh green herbs. Any salad, meal or dish can be enhanced with the addition of fresh herbs (and roots too), and because culinary herbs contain aromatic oils, they’re filled with additional nutrients and health benefits that lettuce, spinach and kale simply do not offer. It is extremely beneficial to use fresh herbs daily in moderate quantities, as they are packed with many health-boosting compounds. This is the foundation of the Mediterranean diet. Pesto for instance, uses basil as its base with plenty of garlic, both of which offer significant nutritional benefits. Za’atar uses wild thyme and oregano as its base and Chimichurri uses fresh parsley and oregano. Many cultures use green herbs in daily condiments for flavorful health benefits and a good dose of chlorophyll. These are kept on hand, made available for everyday use and eaten liberally. Tips for cooking with Herbs Suggestions for cooking with herbs include: Dried herbs are more strongly flavoured than fresh. As a general rule, one teaspoon of dried herbs equals 4 teaspoons of fresh. If you regularly use herbs, you might like to create a ‘bouquet garni’ by tying chopped and mixed herbs in little muslin bags - these can be added to your cooking for flavour but removed before serving. Some herbs are hardier than others (like rosemary and parsley) and will retain their flavour during the cooking process - these can be added at the start of your cooking. Some herbs are used only to flavour a dish but are not eaten - bay leaves for example. The flavour of herbs fades with time, so discard dried herbs after 12 months. Dried whole herbs, where the leaves are still attached to their stalk, tend to have a stronger flavour than loose leaves sold in packets or jars. Good herb and food combinations There are unlimited ways to use herbs in your cooking. Here are some traditional pairings to get you started: Basil – pesto, tomato sauce, tomato soup, tomato juice, potato dishes, prawns, meat, chicken and poultry, pasta, rice, egg dishes, strawberries Bay leaves – soups, stews, casseroles, meat and poultry marinades, stocks Chilli – meat, chicken and poultry, shellfish, tomato dishes, curries Chives – salads, chicken, soups, cheese dishes, egg dishes, mayonnaise, vinaigrettes Coriander – Asian dishes, stir fries, curries, soups, salads, seafood, guacamole Dill – salads, sauces, fish, sour cream, cheese and potato dishes Fennel – stuffings, sauces, seafood, salads Garlic – soups, sauces, pasta, meat, chicken, shellfish, pesto, salad dressings, bread Ginger – cakes, biscuits, Asian dishes Lemongrass – Asian dishes, stir fries, curries, seafood, soups, tea Marjoram – meat, fish, egg dishes, cheese dishes, pizza Mint – drinks, confectionery, meat, chicken, yoghurt, desserts, sauces, vegetable dishes Oregano – cheese dishes, egg dishes, tomato sauce, pizza, meat, stuffing, bread, pasta Parsley – pesto, egg dishes, pasta, rice dishes, salads, butter, sauces, seafood, vegetable dishes Rosemary – fish, poultry, meat, bread, sauces, soups Sage – stuffing's, tomato dishes, cheese dishes, pumpkin dishes, chicken dishes Tarragon – salad dressing, egg dishes Thyme – chowders, bread, chicken and poultry, soups, stock, stews, stuffing's, butter, cheese, mayonnaise, mustard, vinegar. Be adventurous with Herbs Herbs can be used in an unlimited number of ways. The more you use herbs, the more adventurous you will become. Not sure where to start? Follow a recipe that calls for one or 2 herbs you haven’t used before. Experiment with using other herbs in place of herbs called for in a recipe to see how the dish turns out. Make your own bouquet garni. Grow some herbs in pots on your windowsill or in the garden for use in your cooking. Visit an Asian market (for example) to try experimenting with some new flavours. Besides boosting the flavours, smells, looks and textures in your meals, the more herbs you try, the wider the variety of potential health benefits you are likely to receive. References: https://www.betterhealth.vic.gov.au/health/healthyliving/herbs#tips-for-cooking-with-herbs https://eminenceorganicfarm.com/healing-properties-plants-herbs/ https://www.washingtonpost.com/lifestyle/wellness/the-health-benefits-of-herbs/2015/04/13/4668c73a-dd59-11e4-acfe-cd057abefa9a_story.html
