How to Get More Healing Herbs Into Your Diet

No food is fully prepared without the proper seasoning. Instead of just sprinkling on some salt and pepper, experiment with different herbs that are rich in nutrititional value and add a healing quality to the food. Here are a few healing herbs and some suggestions for cooking and baking with them.

Instructions

Difficulty: Easy

Things You’ll Need:

• Ginger
• Marjoram
• Vanilla
• Turmeric
• Sage

1. Know that aromatic and spicy ginger run the gamut for beneficial healing properties. Some of them include anti-inflammatory, antiviral, antiseptic and antitoxin traits. Ginger also acts as a circulatory tonic, cholesterol and blood pressure reducer, and a motion sickness, vertigo, nausea and morning sickness treatment. Ginger is versatile and can be added to all kinds of soups and sauces. It adds zest to Asian dishes and is also a great additive in tea.
2. Remember that marjoram, a Mediterranean native, can be used as a digestive aid, a phlegm remedy and it also eases nervous disorders like anxiety, insomnia and headaches. Marjoram is a great herb to use with just about any meat including sausage, lamb, beef, pork, chicken and liver. Also try it on heavy vegetables like cabbage and beans and in salads and chowders.
3. Learn that vanilla is a great herb for people with a sweet tooth, as it can be added to nearly any baked good. It’s chock full of antioxidants and works as a stimulant to improve circulation. Because it’s an aromatic spice, vanilla works as a nervine to soothe the central nervous system and relieve nerve disorders like depression. Add vanilla to cakes, muffins, pies, pudding, ice cream, brownies and any other baked good.
4. Be aware that turmeric, a significant ingredient in curry powder, is another powerful antioxidant with anti-inflammatory and antibacterial properties. It aids in digesting fats and protects the liver from toxins. Turmeric also treats intestinal parasites and fights cholesterol. It’s great in vegetarian dishes, rice, chicken, beans, stews, sauces, mustards, chutneys and relishes.
5. Learn that with as many health benefits as culinary uses, sage is definitely a staple in the chef’s kitchen. Not only does it have antibiotic, antioxidant, antifungal, antiseptic and astringent qualities, sage also has a cooling effect that works to break fevers. It contains vitamins A, B1, B2, B3, C, E, calcium, iron, magnesium, manganese, phosphorous, potassium, selenium, silicon, sulfur and zinc. It revitalizes every system in the body and is used to calm all nervous disorders. Use sage to season all meats, especially turkey, soups, sauces, salads, stuffing, potatoes, beans, rice and vegetables.

Tips & Warnings

• Beginners should start with small amounts of turmeric at first. Add lemon if desired.
• Use sage sparingly because a little goes a long way.