For health – kitchen herbs

It’s common practice to use herbs in the kitchen. They not only enrich the dishes we prepare with specific qualities beneficial to our health, but also add flavour and aroma. It’s good to know which herb we’ll need and what effect they’ll have on us.

BasilBasil soothes coughing, stimulates the appetite, aids stomach problems, speeds up digestion, has relaxant properties, and improves the kidney’s functions.
You can add it to salads, pancakes, omelettes, meat, fish, seafood, sauces and soups. It’s especially valued in the Italian cuisine.

 

Juniper

Juniper helps stimulate the stomach and liver, improves the kidney’s functions, and also has diuretic properties, it soothes muscle pains, helps with digestion, aids skin and breathing problems, and is also a good antidepressant.
Juniper is used as a spice in meat dishes, particularly with game, or as an ingredient in sauerkraut, herbal vinegars, marinades, fish or meat preparation; it’s also used to produce juniper vodka.

Coriander

Coriander regulates digestion, counteracts flatulence and excesses of bacterial flora in the alimentary tract.
It’s used as seasoning with various meats, sauces, marinades, mushroom dishes, vodkas, liquors and wines, as well as in fish marinating. It is commonly used in the Chinese and Indian cuisines.

 

Mint is used when there is malfunction in bile secretion, gall bladder and bile duct inflammation, also for cholelithiasis and jaundice, for flatulence, intestinal colic, for malfunctions of the digestive and nervous systems, for insomnia, migraine, neuralgia, nervous spasms, and menstrual disorders.
It’s used in confectionaries, salads, vodka and liquor production, adds aroma to vinegar, cooked meats and black pudding.  Mint sauce is traditionally added to many dishes in Great Britain.

OreganoOregano is used as an anti-spastic, disinfectant, diuretic, antiseptic and anti-inflammatory herb. It helps with respiratory system problems, digestive dysfunctions and flatulence.
It’s used as seasoning for salads, sauces, cold and roast meats, soups and in fish; it’s also combined with vegetables, cheeses and sea foods. It’s used mainly by the Italian, Spanish and Mexican cuisines.

 

SageSage has strong anti-inflammatory and antiseptic properties, it increases the digestive juices’ secretion, regulates peristalsis, it’s used for stomach pains, intestinal colic, it soothes gingivitis, mouth and throat infections and also for various skin problems.
Sage is a spice to be used with leguminous dishes, meats, vegetables and in marinades, and  in soups, sauces and liquors.

ThymeThyme has strong antifungal and antibacterial properties, as well as expectorant ones.
It’s added to meats, sauces, soups, roasts, game, fish, cold meat is also seasoned with it, as are cheeses, salads, and leguminous dishes. It is often used in the French cuisine.