Health Benefits of Cooking with Herbs

If you’re anything like me, you have a large, impressive herbs & spices rack on your
kitchen counter, but only a few jars – namely, salt, pepper, and maybe basil – show
any kind of use. I often wondered, do people actually use these things or are they
just for show and to add to the kitchen ambiance? Not only are herbs what make
dishes taste delicious and complete the “finishing touch,” our bodies are happy
when we eat herbs because of their benefits. Here are some general guidelines for
using herbs and how they benefit your body.

Thyme

Thyme has large amounts of Vitamins C, A, and E and is

rich is elements like calcium, potassium, and iron. It can
boost your immune system to combat pesky bacteria and
fungi from taking hold and has a soothing property that
can alleviate the bronchial tubes from coughs, whooping
coughs, and asthma. Thyme is used most often in poultry and meat dishes to add a
punch of flavor (tastes slightly clove-like). It should only be added to savory dishes,
never sweet. I would advise that you stick to meats when using thyme; try lemon
thyme for a more predictable taste!

Rosemary

Rosemary possesses calcium, magnesium, and potassium – all

very important to the human body. Vitamins A and C are quite
prevalent as well and are why rosemary can stimulate the
immune system and reduce the severity of asthma attacks, just
like thyme. In addition, rosemary can give the liver a boost to
increase circulation and eliminate toxins from the body at a
faster rate. This herb is a very versatile one. Experts use it in
almost anything! It enhances salads, fresh cooked veggies, baked
into meat/poultry dishes or sprinkled on top, baked into
biscuits, or added to butter. Use it sparingly, however, as it has a
tendency to dominate a dish if too much is dumped in.

Sage

Sage is widely regarded as a panacea as it contains

antiviral and antibacterial properties, making it ideal for
use when your fighting a cold or an upset stomach. It has
vitamin A, beta carotene, zinc, and a number of other
properties that our bodies need to function at peak
performance. Surprisingly, sage is also known to improve
the memories of the elderly. Sage tastes great when mixed
with other herbs like rosemary and thyme and with vegetables, soups, and cheeses.
I have found some great recipes using sage in chicken, savory muffins, and even
breaded tofu. It’s most famous use is in stuffing. Because of sage’s strident flavor,
not everyone is a fan so use sparingly when entertaining guests.

So there you have it. These are just examples of a few herbs that not only give
distinct new flavors to some of your favorite foods, but they have undeniable health
benefits! Next time you’re steaming vegetables, go on – find your inner dare devil
and add a dash of thyme and a pinch of sage. You just might find your new favorite
(not to mention, extra-healthy) way to prepare your veggies.
Images courtesy of:
rbgeherbaljournal.blogspot.com
thestrokefoundation.com
cnn.com

Julia is a writer passionate about health, fitness & blogging. When she's not running
her dog she can sometimes be found writing about laser liposuction, cooking and a
myriad of other topics. She's also active on Twitter and Facebook.