Most people are unaware of how much herbs can add to their everyday diet. Poor eating habits are linked with many of today’s leading causes of death, and growing and cooking with fresh herbs is one of the simplest, most pleasurable ways to eat better, and gardening gets you moving too.
The benefits of herbs
Aroma. The scent of fresh herbs delights the senses and makes meals more enjoyable.
Digestion. Many herbs, such as mint, fennel, ginger and parsley, have traditionally been used to stimulate digestive juices and ease bloating.
Rich in chlorophyll and nutrients. Green herbs are packed with chlorophyll, vitamins A, C and K, folate and minerals, plus fibre that supports good gut bacteria and regular bowels.
Full of antioxidants. Herbs such as oregano, rosemary, thyme and sage are among the most antioxidant-rich foods, helping the body neutralise free radicals that can contribute to illness.
Flavour without the extras. Herbs taste great and reduce the need for added sugar, salt and fat to make a meal appetising, which is good news for your blood pressure and waistline.
Natural antibacterial properties. Some plants, such as garlic, thyme, oregano, nasturtium and watercress, have antibacterial compounds that have been studied in the laboratory. They’re a wonderful part of a healthy diet, but they are not a substitute for antibiotics. If your doctor prescribes antibiotics, take them as directed; they don’t weaken your immune system.
Soothing properties. Herbs such as ginger, turmeric and rosemary have anti-inflammatory compounds that may help ease aches and pains.
A gentle metabolism lift. Ginger, chilli, fennel and green tea add flavour without kilojoules, and chilli and green tea may slightly increase the energy your body burns.
The alkaline myth. Herbs won’t change your body’s pH, which your lungs and kidneys keep tightly controlled, but they are fantastic for your health for all the reasons above.
Using herbs safely
Culinary herbs used in cooking are safe for most people. Medicinal herbs and supplements are a different matter: herbs such as comfrey can damage the liver if taken internally, and others, including echinacea, milk thistle, Indian ginseng (ashwagandha), burdock and St John’s wort, can interact with medicines or aren’t suitable in pregnancy. Talk to your doctor, pharmacist or a qualified herbalist before taking herbal remedies.
Ways to use herbs
- Teas and infusions. I have a lemon myrtle tree in my garden: scrunch a few leaves in your hand, pour over boiling water, steep and drink.
- Macerations (herbs steeped in oil or vinegar). Keep herb-infused oils in the fridge and use within a week.
- Oils, liniments, ointments and creams for use on the skin.
- Aromatherapy.
- In the kitchen, by the handful, in salads, sauces, marinades, soups and smoothies.
So get out and plant some herbs in your garden or in pots on the balcony. Do yourself a favour and give your body a fighting chance today.
This article is general information about food and wellbeing, not medical advice. Please talk to your GP or a qualified health professional about any health condition, medication or major change to your diet.
