MedClick

Many people use herbs - especially during the winter, when hot stews and casserole dishes are the order of the day. There is no doubt that herbs will impart specific flavours to foods, but they also pass on some of the medicinal qualities for which they have been found beneficial for many generations.

Herbs may be grown in the garden, in pots on the windowsill or purchased, fresh or dried from the supermarket. Some of them will not be winter-hardy and may only be sourced in their fresh state during this time of the year in pots for growing in the kitchen, or dried. Many herbs may be harvested from the garden and frozen in ice cubes or in herb-flavoured butter. Obviously, fresh herbs are better than their dried counterparts, in flavour, anyway, but their health benefits are similar in whatever form they are used.

As a guide, the more common herbs and their uses are listed below. For anyone interested in the fascinating topic and who may require further information on herbs and their uses and benefits see http://www.complete-herbal.com

One of the most common herbs, if people were asked to name them, would probably be garlic. It is a very useful culinary herb as it imparts a distinctive flavour to all kinds of savoury dishes and is said to aid digestion. It is easy to store and long lasting in its raw state in bulb form. Garlic is well known as a universal flavouring - whether in recognisable quantities or in discreet amounts. However, it also has remarkable medicinal properties and is known to be a natural and powerful antiseptic. It contains vitamins A, B & C as well as some trace elements. It is said to assist in lowering high blood pressure, warding off colds and easing chest congestion. Garlic capsules have been used to assist in heart health, lower cholesterol and may help in the avoidance of infections, especially when travelling overseas. There are many other benefits attributed to the regular ingestion of this herb including the alleviation of rheumatism, sinus troubles and hay fever. Regular consumption of this herb will demonstrate how it will benefit your overall health.

Parsley is also well known as a popular herb and garnish and is used in many parts of the world. There are several varieties - some of which are tightly curled and others which are flatter. It occurs in mythology and was grown in quantity in the gardens of ancient Greece. It is one of the four herbs in 'fines herbs' - the other three being Chervil Thyme and Tarragon, used in the seasoning of omelettes and pasta; and together with a bay leaf, thyme and marjoram makes a bouquet garni, used in the flavouring of soups, stews and casseroles. The foliage of parsley is rich in vitamins A, B & C and tea made from parsley assists kidneys, digestion and circulation. The fresh leaves, chewed will freshen the breath.

Rosemary is a decorative shrub in the garden and has a delightful aroma. It is used in cooking with most meats, but is most complimentary to lamb and pork. It may be used with vegetables, in pate and in spicy sauces to accompany pasta. The flowers may be candied and used for decoration. Benefits of this herb have been recognised since the earliest times and are mainly associated with memory. Rosemary tea is frequently prescribed by herbalists to strengthen the memory for those who suffer forgetfulness and as a remedy for headaches. The herb is said to stimulate the kidneys and is reputed to strengthen sight.

Sage is another herb easily grown in the garden on the windowsill. It may be used on its own or with other herbs when cooking lamb, pork, duck, veal and oily fish. There is a trend in modern cookery to use the leaves whole in hors d'oeuvres and other decorative dishes. Medicinally, it is known to be helpful to the digestion, having a tonic effect on the liver. Sage tea is still taken as a nerve tonic and is recommended as a regular beverage for those who are studying for exams, and who need to rely on their memory. It has long been known to be beneficial for the mouth and throat and is still included in by some manufacturers in mouthwashes and gargles. It is well recognised as a potent antiseptic.

Thyme. There are several different forms of thyme, but the two most commonly used in cooking are lemon and garden thyme. Again, it is a herb easily grown in the garden or in a pot, is evergreen and very decorative. This herb enhances many dishes with its flavour and is also a necessary addition to mixed herbs and bouquet garni. It may be added to soups, stews, casseroles, meatballs, and all kinds of vegetables. Medicinally, thyme contains a volatile oil, which has made it a valuable remedy for the treatment of coughs, colds, cramps, colic, poor digestion and loss of appetite. As with many herbs, it is also strongly antiseptic. Herbalists also recommend thyme tea for the relief of headaches, bowel and bladder disorders, as a nerve tonic and for toning up the reproductive system. As with sage, it is said to improve the eyesight and clear the brain. Because of its antiseptic properties, it may be used along with sage as a gargle for sore throats.

Dill is a very decorative and useful herb and again, is easily grown in most gardens. It has a distinctly aniseed smell and compliments sauces and salad dressings, cream cheese, omelettes. The leaves are an excellent addition to fish, shellfish rice and egg dishes. The leaves may also be used as an alternative to parsley as a decorative garnish. Dill seed, which are richer in the volatile oils, can also be used in cooking and as a remedy. Dill's reputation as a soothing herb was well known to the ancient world - particularly to the Norse people of Scandinavia to whom the Norse word dilla, means "to lull". Medicinally, it helps with the assimilation of food and the relief of flatulence.

The use of herbs for the sake of the health has been well documented for centuries. There are many, many herbs, easily grown in the garden or purchased fresh, dried or frozen in cubes or preserved in olive oil. All of them have the properties of their fresh counterparts. Herbs are not only a useful way of seasoning food, but of maintaining good health and as an adjunct to conventional treatment for routine or chronic health problems. As a means of taking charge of our own health and well being, herbs are useful for alleviating common symptoms of annoying health problems. Obviously, in the case of worrying symptoms or a health problem requiring medical assistance, herbs are no substitute; but to eat and enjoy them as part of a health maintenance program, is a topic is well worth investigating.