Herbal Therapy - Best Herbs for a Healthy Diet

One of the simplest ways of using herbs for health is in your diet. Herbs not only make food more palatable, but they provide a wealth of nutritional benefits also. Although the nutritional value of herbs we consume in our meals could also be small, limited by the relatively small amounts involved, their therapeutic benefits are likely to be large by comparison. Most herbs we use in cooking today were first used medicinally, so including some herbs in your diet will offer you the additional advantage of their medicinal properties.

Here are 12 herbs that ought to be a part of a healthy diet.

Basil- a really mild flavour, slightly sweet. an honest addition to pasta sauces, pesto etc.

A natural tranquillizer that improves digestion, acts a tonic, an antioxidant, relieves stomach cramps and calms the systema nervosum. Eases colds, flu, fever,, constipation, vomiting and headaches.

Bay - Amild flavour, slightly sweet. utilized in soups casseroles and stews and a crucial ingredient during a bouquet garni.

Stimulates and aids digestion

Borage- Leaves often utilized in salads.

Aids respiratory infections

Chervil- Tastes slightly like parsley with a touch of aniseed.

Stimulates digestion. Chervil may be a good source of antioxidant, treats headaches, sinusitis, peptic ulcers, and infections.

Chives - A member of the onion family but much smaller and milder. Popular in soups and stews and as a garnish to several dishes like potatoes.

Used to stimulate the appetite and aid digestion

Coriander - Strong pungent flavour is suitable for curries, in sauces and dressing salads.

Leaves, when eaten raw, act as a tonic for the stomach and heart. Both seeds and leaves are wont to treat the tract and avoid infections.

Current research indicates coriander may help to lower blood glucose levels and cholesterol.

Dill - Predominately used with fish, in soups and for pickling.

Has Antioxidant, antimicrobial and diuretic properties. Effective within the relief of gripes and flatulence.

Fennel - features a strong aniseed flavour. Used widely in sauces and in stuffings, especially for fish dishes.

Aids digestion helps prevent excessive flatulence, nausea, vomiting and insomnia. Fennel has antibacterial properties.

Oregano - Strong distinctive flavour, used extensively in cooking, in stuffings, sauces and is especially popular in Italian dishes.

Aids digestion and aids relief of flu, colds and coughs. High levels of phytochemicals and antioxidants

Rosemary - Mild sweetish flavour. Good flavouring for several cooked types of meat, especially Lamb.

Stimulates the nervous and circulatory systems, helps relieve headaches, neuralgia and colds; can boost energy and improve memory. High in antioxidants, antimicrobials and beneficial in eliminating free radicals.

Sage - Particularly good with Pork and in stuffings for meat, chicken and fish.

Has antiseptic, antiperspirant and antifungal properties calm indigestion eases diarrhoea, excessive sweating, eases sore throats, coughs and colds.

Thyme - features a strong aromatic flavour making it very fashionable in cooking.

An antioxidant, antiseptic and expectorant.

Herbs owe their flavours and medicinal properties to the essential oils all of them contain. By eating a healthy diet containing herbs, we make use of their therapeutic properties and tap into the holistic approach of phytotherapy which seeks to take care of our health and wellbeing and not await the onset of illness before seeking a cure.