HERBS

What are herbs?

In general use, herbs are any plants used for food, flavouring, medicine, or perfume.

History of herbs

Carbon dating traces drawings of herbs in Lascaux caves in France back to between 13,000

and 25,000 B.C. Carbon dating traces those drawings back to

between 13,000 and 25,000 B.C.

Culinary Herbs

Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavour rather than

substance to food.

Which herbs go well with which meats?

The following herbs go well with these meats:

Beef: thyme, celery, marjoram, coriander, sage, rosemary, oregano, garlicChicken: garlic, marjoram, tarragon, oregano, corianderFish, fried: mustard, oregano, tarragon, sageFish, grilled: thyme, coriander, fennel, rosemaryPork: marjoram, mustard, oregano, sage, rosemary, thyme, garlicRoast Beef: basil, oregano, thyme, mustard, rosemary, garlicTurkey: basil, rosemary, cumin, oregano, thyme, sage

Why we should add herbs to our diet?

1. Unique anti-oxidants;2. Essential oils, vitamins, phyto-sterols;3. Reduce blood sugar levels in diabetics.

Parsley

Is one less calorific herb.The herb is a good source of minerals like

potassium, calcium, manganese, iron, and magnesium.

It is, perhaps, the richest herbal source for vitamin K.

Dill

Fresh dill herb is an excellent source of antioxidant vitamin, vitamin-C.

This popular herb contains no cholesterol and low in calories.

It is also rich in many vital vitamins, including folic acid, riboflavin, niacin, vitamin A, ß-carotene, vitamin-C that is essential for optimum metabolism inside the human body.