HERBS: FOR FLAVOUR + HEALTH
M ost of us are familiar with using oregano and basil with Italian foods, and mint in a Mojito, but are
you familiar with pairing herbs with fruit? And are you aware that about 25 percent of the drugs prescribed
worldwide are derived from plants?
As renowned Dr. Josh Axe (DNM, DC, CNS) explains, “plants are being used to treat a number of
health concerns and conditions, including allergies, arthritis, migraines, fatigue, skin infections, wounds,
burns, gastrointestinal issues and even cancer – proving that it’s true that food is medicine.” Herbs have
been used as medicine for over 5,000 years.
Herbs are easy to grow and will thrive in most light conditions. They’re perfect for container planting
even for those with limited space. Here are some of the best herbs to easily grow – and in which foods to
use them for flavour... and health!
Parsley – For skin inflammation, drink for bladder infections and Artichokes, brussel sprouts,
kidney stones, digestive issues (gas, acid reflux, constipation, IBS), to cabbage, carrots, eggplant,
boost immune system, for good breath (that’s why many restaurants leeks, zucchini.
serve a sprig of fresh parsley on the side).
Oregano – Has 42 times the antioxidant strength of apples: great to Broccoli, cauliflower,
boost immune system, anti-inflammatory (for arthritis, for example), eggplant, zucchini, beef,
speeds up healing in respiratory illnesses (asthma, sinusitis, colds, clears chicken, fish, pork.
phlegm), headaches, menstrual cramps.
Chives – Said to reduce LDL or bad cholesterol, and aid in improving Broccoli, carrots, salads.
heart health; high in Vitamin K which is imperative to bone strength,
helps with digestive discomfort, gas, and bloating. Useful in eye strength
and to delay cataracts and macular degeneration.
Basil – Strong antioxidant to fight the effects of aging, boosts immune
system, anti-inflammatory (good for arthritis and OA), contains
antibacterial properties (for digestive issues), for yeast infections, bladder
infections, skin irritations, helps fight stress.
Carrots, cauliflower,
eggplant, green beans,
swiss chard, zucchini,
blueberries.
Cilantro – Both the seeds and leaves have many benefits to the body. Artichokes, cauliflower,
High in fibre, vitamins A, C, E, and K, as well as iron, calcium, potassium, swiss chard, lime, beef,
magnesium, helps build strong bones, rids the body of heavy metals chicken, fish.
and has been shown to bind these toxic metals together, loosening them
from tissue, and facilitating their elimination from the body.
Bay Leaf – Antimicrobial (used often in cosmetics for this purpose), Artichokes, cabbage, swiss
may help prevent Candida (regulating blood sugar levels, for those who chard, pumpkin.
eat too much sugar and those who suffer from Diabetes), helps heal
wounds and cuts, aids in digestion.
Thyme – Fights sore throats, lowers blood pressure and cholesterol, Broccoli, carrots, leeks,
peaches, beef, fish, pork.
boosts mood, bronchitis, sinusitis, asthma.
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Rosemary – A member of the mint family, aids in digestion, antioxidant, Asparagus, broccoli, brussel
sprouts, swiss chard,
memory and concentration, brain aging, eye care and eye health.
orange, beef, fish, pork.
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FOOD + RECIPES
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