Herb and spices are packed with nutrients, antioxidants, and other phytochemicals that can add more value to your meals. The more variety you use, the more variety of nutrients you will get.
Cooking with herbs has many health benefits. You can add herbs and spices to everything. Here are a few examples.
Add:
•Cinnamon to Oatmeal, to help with blood sugar.
•Dill to fish, to lower cholesterol.
•Cumin to rice, to improve insulin response.
•Mint to a smoothie or salads, to help with digestion.
•Ginger to your smoothie, as antioxidant and anti-inflammatory.
Herbs and spices, lose their flavor and color within 2-3 years. So, make sure you keep your pantry fresh!
Damiana leaf is always one of our most popular herbs. Damiana leaf can be prepared as tea with other botanicals, or even sprinkled over bitter green salads such as spinach, arugula, and dandelion. Sprinkle lightly, even though it smells slightly sweet and mildly earthy it has a somewhat bitter flavor.
Colorful and slightly fruity in aroma, dried hibiscus is sometimes added to herbal displays or used in other crafts such as papermaking. It is popular steeped as a tea on it's own or with other botanical blends. It can also be added to jams, baked goods; but is particularly popular in the beverage industry.
Another colorful inclusion to tea blends and crafts, cornflower petals can also be added to baked goods, soups and salads. Get creative and freeze them in ice cubes for decorative drinks. You may recognize its pop of bright blue color from your loose leaf Earl Grey tea.
Juniper berry is a favorite in the alcohol industry; it is used to help flavor gin, Swedish beer, as well as a French fruity wine called genevrette. Juniper berry is also used to season game meats and sauerkraut. Crushed juniper berries are also infused in oil or alcohol for skin and hair products in the cosmetic industry. Juniper berry tinctures are known for producing a warming sensation on the skin.
No comments:
Post a Comment