I am a great fan of playing around with herbs and spices.  Why don’t you experiment with them and have some fun too!  Add an extra touch to your dishes, making them your own and individual, some of which are known to have healing properties.

These are just a few....

Basil - has such a robust flavor, great in tomato based dishes, soups, flavoring salads, meats etc.  It has a sweet taste and has calming acid used for indigestion!

Bay - Has a distinct flavour & fragrance.  Pop a couple in Stews, soups, stock etc.  Remove before serving.  Thought to help with gas, headaches & indigestion!

Chives - Can boost the flavour, colour & aroma of a variety of dishes, & rich in vitamin c & iron.  Can help lower & prevent hypertension.

Coriander – Can help purify the blood. Also helps the body absorb nutrients and remove waste matter.  Great used in pickles, oriental dishes, curried dishes and meat dishes.

Cumin – a member of the carrot family, aromatic seeds with a warm bitter flavour.  Used in chilli, pickles, spare ribs and other meat dishes.

Dill – is a good source of fibre, iron, magnesium and calcium.  This herb is pungent in flavour.   It can be used in pickles, fish dishes, soups, casseroles, salads etc.

Garlic – Considered the herbal wonder drug.  Has a reputation of preventing everything from the common cold/flu to managing cholesterol levels to being a natural mosquito repellant.  It can be used in almost any type of sauce for meats, great for pasta and soups.  Keep those vampires away, unless of course, you’re on team Edward!!

Lovage – Aromatic elements similar to celery, will a bit of zap to dishes.  Great used in soups just before serving.

Oregano – Oregano has an antioxidant punch (antioxidants are powerful allies in helping to prevent cancer, heart disease and stoke)  Goes well with tomatoes, pickles, stews and tomato sauces.

Parsley – Is a culinary multivitamin, one of the most important plants for providing vitamins to the body.  It’s very nourishing and can help neutralize the flavour of garlic on the breath.  Parsley can be added to just about any savoury dish.

Rosemary – Contains properties that can help support the immune system. This herb can be used to season stuffing, pork, poultry, and veal dishes.

Tarragon – A strong aniseed perfumed herb, contains compounds that are believed to help lower the blood pressure. Because of its intense flavour this is best used in moderation.  Good with poultry, seafood and stews.

Thyme – Considered a healing herb and is particularly good for chest and respiratory problems. Adding fresh thyme to a salad dressing will enhance flavour and add nutrients.  It can be used in seafood chowders, sauces, stocks and meat dishes.