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Herb is any plants utilized for nourishment, enhancing, prescription, or fragrance. Culinary utilize commonly recognized herb from flavors. Herb is the leafy green part of a plant (either crisp or dried) while a spice is from another part of the plant (typically dried), including seeds, berries, bark, roots and natural products. Basil Scientific Name: Ocimum […]

Herb is any plants utilized for nourishment, enhancing, prescription, or fragrance. Culinary utilize commonly recognized herb from flavors. Herb is the leafy green part of a plant (either crisp or dried) while a spice is from another part of the plant (typically dried), including seeds, berries, bark, roots and natural products.


Herb - Basil

Scientific Name: Ocimum basilicum

Family: Labiatae

Part of Plant Used: Leaves

Origin: India, Asia, and Africa

Active Ingredients: Flavonoids: orientin, vicenin; Volatile oils: estragole, eugenol, limonene; ocimene (an open chain C-10 terpene), others

Health Benefits: It has been found that flavonoids shield the chromosomes from radiation and oxygen-based damage.

Basil due to its volatile oils has strong anti-bacterial properties, even against E.Coli 0157:H7 and a small number of those which shows antibiotic resistance.

This herb is also anti-inflammatory as it has eugenol which fundamentally acts the same manner as aspirin, ibuprofen, and other medicines do, by blocking cyclooxygenase (COX) enzyme.

Basil has beta-carotene too, which helps to guard cells against damage from free radicals and checks the oxidation of blood cholesterol.

Flavour: This herb has a lot of varieties and they all differ a little and noticeable in the flavour, some are basil, Thai basil, lemon basil, cinnamon basil, Holy basil, Magical Michael. Regular basil has a faintly peppery, sweet taste with an aroma like a mix of cloves and anise.

It is a very multipurpose herb and can be used raw in salads. Basil doesn’t cook very well, keep the heat use least.


Herb - Oregano

Scientific Name: Origanum vulgare

Family: Labiateae

Part of Plant Used: Leaves

Origin: Northern Europe

Active Ingredients: Phenolic acid: rosmarinic acid; Volatile oils: thymol, carvacrol; terpenes.

Health Benefits: The two volatile oils present in this herb inhibit the growth of bacteria which causes infections of the bones, joints, gastrointestinal, urinary, and respiratory tracts, and also pus-forming infections, like boils and styes. One of these bacteria, Staphylococcus aureus, is the source of serious illnesses like pneumonia, meningitis, and Toxic Shock Syndrome.

Oregano is also used for curing infection by intestinal parasites. This herb is also a nice source of antioxidants, the active phytonutrients being thymol and rosmarinic acid stronger than synthetic BHT and BHA which are generally added to foods.

Flavour: Oregano has a warming, pungent, sharp flavour. The sharpness of the flavour holds up well when cooked, though like most herbs, add it towards the end of cooking.


Herb - Parsley

Scientific Name: Petroselinum crispum

Family: Umbelliferae

Part of Plant Used: Leaves

Origin: Mediterranean

Active Ingredients: Flavonoids: apiin, apigenin, crisoeriol, luteolin; Volatile oils: myristicin, limonene, eugenol, alpha-thujene; pinene; apiol

Health Benefits: Myristicin, inhibits tumour growth in animal studies. Thus, parsley is known as a “chemoprotective” food. The flavonoids in this herb function as antioxidants and parsley is a rich source of folic acid, vitamin A and vitamin C. Parsley is also noted for its palate and breath cleansing abilities.

Flavour: There are around 30 varieties of parsley, but mainly can be broken down into either flat leaf or curly leaf. The flat leaf has more flavours and is better for cooking, but the curly leaf works in a pinch.

Precautions: Parsley has considerable amounts of oxalates and causes health troubles if they become too concentrated in body fluids. Those who suffer from untreated kidney or gallbladder problems should avoid parsley.


Herb - Peppermint

Scientific Name: Mentha piperita

Family: Labiatae

Part of Plant Used: Leaves

Origin: Europe, Asia, Mediterranean

Active Ingredients: Phytonutrients: perillyl alcohol; Phenolic acid: rosmarinic acid; menthol; terpenes

Health Benefits: Peppermint can be used to treat gastric and digestive disorders, as well as tension and insomnia. This herb relieves indigestion, dyspepsia, and colonic muscle spasms characteristic of IBS. The menthol present is responsible for its smooth muscle relaxing capability.

Further, peppermint contains perillyl alcohol, a phytonutrient that stops pancreatic, mammary, liver, colon, skin, and lung tumours. Just like other herbs, it is also good at preventing various bacteria, such as H. pylori, E. coli 0157:H7, and antibiotic-resistant bacteria. Peppermint apart from having high vitamins also contains rosmarinic acid, which has inhibitory effects on leukotrienes. This acid also stimulates the discharge of prostacyclins that aid to keep airways open.

Flavour: Mint is a variety along with about 25 others. A few are peppermint, spearmint, chocolate mint, apple mint, and basil mint. It has a mouth-cooling sensation of eating something minty.


Herb- Rosemary

Scientific Name: Rosmarinus officinalis

Family: Labiatae

Part of Plant Used: Leaves

Origin: Mediterranean

Health Benefits: Oil of Rosemary is carminative and nervine, stimulating digestion and helping the nervous system, respectively. As rosemary stimulates the brain and nervous system, it can cure headaches.

Dried rosemary leaves and flowers combined with borax can avoid Rogaine when used as shampoo as rosemary has the ability to stimulate the hair-bulbs. Rosemary Wine helps with a weak heart palpitation and stimulates the kidneys as well.

Other infusions – Hungary water, Rosemary Tea – are claimed to help with gout, colic, headaches, and nervous diseases. Supposedly, smoking Rosemary and Coltsfoot together can help with asthma.

Flavour: The flavour of this herb is kind of sharp and piney.

Sage (Garden)

Herb - Sage

Scientific Name: Salvia officinallis

Family: Labiatae

Part of Plant Used: Leaves

Origin: Mediterranean

Active Ingredients: Flavonoids: apigenin, diosmetin, luteolin; Phenolic acid: rosmarinic acid; Antioxidant enzymes: superoxide dismutase, peroxidase

Health Benefits: One of the phenolic acids has the capability to improve the concentration of inflammatory messengers such as leukotriene B4. This acid functions as an antioxidant as it is readily absorbed from the GI tract. This herb is also first-rate for staving off oxygen-based damage to cells.

Sage is also used for maintenance of conditions like rheumatoid arthritis, bronchitis, and atherosclerosis. Sage is an excellent memory enhancer. Chinese sage root’s compounds can inhibit the action of a prime actor in Alzheimer’s Disease, acetylcholinesterase (AchE).

Flavour: It’s somewhat savoury, sweet, a little bit minty, and a slightly earthy. It resembles a great blend of various things. The leaves have a practically smooth surface. The blend of flavours implies that wise runs well with an extensive variety of nourishments. Simply recall utilising sage sparingly as it can rapidly overwhelm a dish.


Herb - Thyme

Scientific Name: Thymus vulgaris

Family: Labiatae

Part of Plant Used: Leaves

Origin: Asia, Southern Europe, Mediterranean

Active Ingredients: Flavonoids: apigenin, naringenin, luteolin, thymonin; Volatile oils: carvacolo, borneol, geraniol, thymol, cymene, pinene.

Health Benefits: Thyme oil can be used as a mouthwash and topical agent, due to its antiseptic properties, and in natural medicine for aid with chest and respiratory concerns like chest congestion and bronchitis.

The flavonoids have the antioxidant capacity and the volatile oils have antibacterial properties against some particularly nasty bacteria, namely against those responsible for shigella and the same illnesses oregano protects against. Research actually shows that both thyme and basil can decontaminate foods that have been contaminated.

Spray it around the doors to repel insects.

Flavour: A kind of minty, lemony flavour and smell.

Thyme is an exemption to the vast majority of alternate herbs. Add thyme in the early to middle of cooking to release the flavour from the herb.



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