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Nikole PRO Picture
04
Mar

The Magic of Common Herbs

Spring is here! It’s time to start thinking about making a list of plants you want in your kitchen sill, planters or your herbs garden.

Culinary herbs have truly stood the test of time, being used for thousands of years, not just for flavour enhancement, but for the natural plant medicine they contain some more than others!

Let’s look at some common ones, and what they can offer…

ROSEMARY
Can prevent allergies and ease congestion. It may alleviate muscle pain, boost memory and boost the immune and circulatory system.

SAGE
Though more research is needed, sage, similar to rosemary, has shown promising results for memory loss and even Alzheimer’s disease. It’s also great for digestive issues like stomach pain, diarrhea, bloating, etc.

BASIL
Can help fight infection and boost immunity. Sweet basil extracts were even found to work again viruses like herpes, hepatitis B and enterovirus. Basil has strong antimicrobial and antioxidant properties.

LAVENDER
Used for insomnia, loss of appetite and circulatory disorders. May also be helpful for cramps and restlessness. Plus it smells amazing and add to your drawers in a little soft linen bag!

OREGANO
Oregano’s bold flavor is hard to miss. This powerful herb can be used as an expectorant, to relieve cough and respiratory issues, or for a stuffy nose. It has very potent antimicrobial effects and can also help with menstrual cramping.

PEPPERMINT
Helps treat colic and upset stomach, but also great for opening up the sinuses in the case of stuffy nose with colds and flus.

Try working some new herbs into your cooking this week and test out the flavors. Getting a wide array of herbs into your diet increases the diversity of flavonoids – the antioxidant rich component of spices.

Buy them organic as much as possible, or better yet, grow them yourself for optimal potency simply in your kitchen seal!

An herb garden is a great way to save some money, spice up your cooking, and get super nutrient-dense, fresh healing energy into your diet.

Researched and Edited by Nikole Bélanger

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