Health benefits of Culinary Herbs

Culinary herbs are leafy herbaceous plants that impart color and flavour to all types of foods. The leaves, roots or flowers can be used for cooking. The quantity of herbs used should be just right. While using very little quantity doesn’t impart anything, excess will over-shadow the other ingredients in the meal. As herbs are delicate flavoured, adding them in the last minute helps best in achieving maximum health benefits, while also imparting flavour.

Herbal Remedies : Culinary herbs play a vital role in preventing and controlling Cancer, Diabetes, and heart diseases. Studies pertaining to health benefits of culinary herbs have revealed the following:

  • Herbs such as lemongrass, fenugreek, garlic, and linseed helps in lowering cholesterol levels.
  • Garlic is beneficial for individuals suffering from pre-hypertension.
  • Ginger, linseed, onion and garlic helps prevent blood clots
  • Garlic, bay leaves, cumin, cloves, fenugreek, flaxseed, turmeric and cinnamon helps in regulating blood sugar levels.
  • Sage, thyme, rosemary, garlic, onion, turmeric, celery, dill, mint, chives, linseed, cilantro, cumin, anise, ginger, basil and caraway helps in protection against Cancer.
  • Rosemary, Oregano, Onions, Thyme, Sage, etc act as antioxidants and protect against LDL cholesterol, while also inhibiting blood clots, and exhibiting anti-tumour and anti-inflammatory properties.
  • Oregano and other common culinary herbs not only flavor food, but also increase the antioxidant capacity of the body and enhance body immunity by preventing age-related conditions.
  • Basil, Oregano, Rosemary, Sage, ginger, cinnamon and Cayenne contain Polyphenols that reduce cell damage and hence reduces risks associated with heart diseases, cancer etc., while also helping the skin to remain youthful.

These herbs can be used in fresh or dried form and can be stored in sealed containers in a cool, dark place for maintaining their nutritional content. Long-term exposure to air, light and heat, reduces the flavour and anti-oxidant power of herbs.