Benefits of Medicinal Herbs in Cooking
Using medicinal herbs in cooking can improve the flavour of our dishes and enrich them with valuable nutrients. These plants are rich in vitamins, minerals and antioxidants, and can contribute to a healthier, more balanced diet. In addition, the therapeutic properties of these herbs, such as the anti-inflammatory effect of basil or the digestive effect of mint, can help maintain general well-being.
Common Officinal Herbs and Their Uses in Cooking
Basil
Basil is one of the most popular herbs in the kitchen. With its fresh, sweet aroma, it is perfect for making pesto, dressing salads and adding a touch of flavour to pasta dishes. In addition to its delicious flavour, basil has anti-inflammatory and digestive properties.
Rosemary
Rosemary is a versatile herb with an intense, woody aroma. Excellent for flavouring roasts, baked potatoes and bread, rosemary is also known for its stimulating and antioxidant properties.
Thyme
Thyme is ideal for marinades, soups and stews. This herb has antibacterial and antioxidant properties, making it a healthy addition to many dishes.
Sage
Sage, with its slightly bitter and aromatic flavour, is perfect for making sage butter, stuffing and dumplings. It is known for its digestive and anti-inflammatory properties.
Oregano
Oregano is a classic in Mediterranean cuisine. It is essential for seasoning pizza, sauces and meat dishes, and offers antibacterial and antioxidant benefits.
Mint
Mint, with its refreshing taste, is excellent for making teas, desserts and salads. Its digestive properties make it ideal for ending a meal.
Parsley
Parsley is rich in vitamins and minerals and is perfect as a garnish, in sauces and soups. It also has digestive properties.
