Many people used fresh herbs mainly as a garnish for their food- a sprig of parsley or mint to make a dish look attractive. These days, herbs have become a more integral part of our cooking and we are learning to use more of them. Herbs also have a nutritional value to our healthy lifestyle. They are a valuable additions to our diet program. Green herbs such as parsley, mint and basil are rich sources of many minerals and vitamins, including vitamin E and folate. Perhaps the most important nutritional aspect of fresh herbs is their high content of anti-oxidants. These prevent undesirable changes in cells and reduce the risks of heart disease and some cancers. They also prevent some of the effects of aging in body cells.

Varieties Of Herbs

 Parsley

Chopped fresh parsley is delicious in pasta, rice, casseroles, omelettes, scrambled eggs, or mixed with ricotta or cottage cheese to use in sandwiches. One of the most popular ways to use parsley is in tabbouli, made by chopping a large bunch of fresh parsley and

mixing it with soaked drained burghul (cracked wheat), chopped shallots and chopped fresh tomato. Dress the tabbouli with the juice of a lemon and a couple of tablespoons of olive oil.

 Mint

Mint has traditionally been served with lamb and the flavours marry well. A mint pesto is wonderfully fresh. In a food processor, combine the leaves of one or two bunches of fresh mint, a tablespoon of pine nuts, the juice of a lemon, a couple of cloves of garlic and about a quarter of a cup of olive oil. You can serve mint pesto with grilled lamb steaks or roast lamb or add the whole mixture to freshly cooked drained pasta and refrigerate until cold to serve as a refreshing summer salad.

 Basil

This herb goes well with many Italian dishes - pasta, rice, tomatoes, veal, fish, octopus. Chopped basil leaves served on sliced tomatoes with a little drizzle of extra virgin olive oil and some good bread makes a superb lunch. Or add lots of chopped basil to almost any sauce you're serving with spaghetti. A basil pesto is wonderful with pasta and is also great with grilled chicken.

 Fresh coriander

Coriander is also called Chinese parsley or Cilantro. It is widely used in Middle-Eastern and South American dishes, and is common in Asian cuisines, especially Thai. The finely chopped roots of coriander are used in curry pastes and the leaves and stems are wonderful in salads, soups and stir-fries. Fresh coriander also adds a delicious flavour to rice dishes, seafoods, scrambled eggs and tossed green salads.

 Chives

Related to onions, chives range in flavour from delicate to strong. Chinese chives have flat and a mild garlic flavour.

 Dill

Use snipped fresh dill on fish or chicken or leave some in vinegar to add a slight flavour to salad dressings.

 Lemon grass

A common ingredient in Thai and Sri Lankan recipes. The lower part of the stalk is used, sliced finely and used in Thai recipes, or ground up with other ingredients in many curry pastes. The green part of the stalk can be used to make lemon grass tea

 Oregano

Sometimes known as wild marjoram, oregano is a wonderful ingredient in Greek or Italian dishes. Its flavour is stronger, more robust and less sweet than marjoram. Chop up a tablespoon or so of fresh oregano and add it to home-made pizza or pasta dishes.

 Rosemary

Fresh rosemary sprigs can be cooked with lamb, chicken or fish. Make slashes and tuck a piece of rosemary into each before baking or barbecuing.

 Sage

With its grey-blue leaves and strong flavour, sage is wonderful with chicken, turkey, potatoes, cauliflower, home-made bread and stuffings. Use it sparingly as its aromatic properties can be overwhelming if used in excess. A tablespoon added to a stuffing is usually enough.

 Tarragon

A herb widely used in French cooking. Goes especially well with egg dishes, chicken, fish and other seafoods, potato salad and as a flavouring for vinegars used on salads.

 Thyme

There are many types of thyme and most are wonderful used in stuffings. Thyme is also good withfish, mushrooms, cauliflower and pasta sauces.