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CULINARY HERBS HEALTH BENEFITS

Culinary herbs are not as potent as medicinal herbs, but many confer some health benefits.They provide a wide variety of active phytochemicals that promote health and protect against chronic diseases.

BASIL:
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  • A mainstay in many dishes, basil is also in large quantities as a tonic and cold remedy.
CHIVES:
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  • These are tiny onion relatives contain sulfur compounds that may lower blood pressure if eaten in large quantities..
CORIANDER:

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  • Pungent fresh leaves or seeds may be chewed to ease indigestion.
DILL:

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  • widely used in pickles, salad dressings, and fish dishes. Dill is also eaten to alleviate intestinal gas. Europeans often give Babies weak dill tea to relieve colic.
MINT:

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  • Chewing the leaves can freshen the breath; mint tea is a digestive aid.
OREGANO:

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  • Brewed as tea, it is said to aid digestion and alleviate the congestion.
PARSLEY:

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  • When consumed in portions of at least 30 gms, this herb contains useful amount of Vitamin C (fresh parsley only), Calcium, Iron, and Potassium. Parsley is also high in bioflavonoids,monoterpenes, and other anticancer compounds.
ROSEMARY:

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  • Its leaves contain an oil used in liniments to relive muscle aches. Rosemary tea is said to alleviate compounds.
SAGE:

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  • Sage ta can be used as a digestive aid; as a mouthwash or gargle to ease painful gums, mouth ulcers, or sore throat. Some research indicates that sage oil can boost acetylcholine levels in the brain, improving memory.
THYME:

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  • Brewed as tea to quiet irritable bowels, as a gargle for a sore throat, or as syrup for a cough or congestion.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.