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.

SageSage is widely regarded as a panacea as it contains antiviral and antibacterial proerties, making it ideal for use when you're fighting a cold or an upset stomach.  It has vitamin A, beta carotene, zince, 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, too.  It's most famous use is in stuffing.  Because of it's strident flavor, not everyone is a fan so use sparingly when enterntaining guests.

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. 

Thyme

Thyme has large amounts of vitamins C, A, and E and is rich in 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!

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 a fan of Sono Bello on Twitter and Sono Bello on Facebook.