HERBS THAT ENHANCE YOUR DIET
Herbs are various aromatic plants that are used in cookery. Though all herbs have medicinal properties, they are classified as culinary and medicinal herbs. The non woody or green and the seed parts of plants constitute culinary herbs
Culinary herbs are not as potent as medicinal herbs but they do confer some health benefits. They provide a wide variety of phytochemicals that promote health and protect against chronic diseases.
Some of the popular herbs include basil, cilantro, chives, dill, mint, oregano, parsley, rosemary, sage, chervil, tarragon and thyme.
Pot herbs traditionally include six vegetables- orache, spinach, lettuce, sorrel, chard and purslane. These herbs are used to flavour soups and stews, in salads, as vegetables and as a garnish.
Herbes a soupe, consisting of various green vegetables such as carrot and celery tops, radish leaves, parsley stalks etc, was traditionally used to flavour soups and stews.
Herbes de provence is a mixture of aromatic plants
such as thyme, rosemary, bay, basil, savory which are
dried and used especially to flavour grills.
Herbes venetiennes are a mixture of aromatic herbs such as tarragon, parsley, chervil and sorrel which are finely chopped and incorporated into kneaded butter.
FINES HERBES :A mixture of chopped aromatic herbs, such as parsley, chervil, tarragon and chives in various proportions. The mixture is used to flavour sauces, c ream cheeses, meat, sautéed vegetables and omelettes.
BASIL : Used in many dishes, used as a tonic and cold remedy .
Aromatic plant of Indian origin, the name is derived from Greek word basilikos. The leaves have a strong flavour of lemon and jasmine. Basil is widely used as flavouring along with tomatoes eg tomato basil sauces, but it is also used to flavour salads, stuffings, sauces, omelettes, soups and pasta dishes. Basil adds zing to mild vegetables like brinjal, potatoes, cabbage, carrots, cauliflower and spinach. Crush or tear the leaves or just add them whole to a vegetable stir fry.
CHIVES : Related to spring onions (scallion) the leaves are chopped and used for seasoning salads, omelettes etc. lowers blood pressure if eaten in large amounts.
to be continued ........