Properties of herbs
Herbs are low in fat and many positive and healing properties. Herbs are new nuances to the menu, help to reduce the use of table salt and allow for light cooking.
Some herbs help to fortify food with vitamins and minerals. They are also rich in essential oils that stimulate the secretions of the stomach, pancreas and intestine to facilitate digestion. Also reduce the swelling and have effective antimicrobial action, either directly in the body or in food. Then point out some of the properties of herbs and their health benefits.
List of herbs and their properties
Laurel
It has antiseptic and digestive. It's great for marinating fish and meat or flavored vegetables.
Basil
It is a tonic for digestion and anti-inflammatory. It is used for the Genovese pesto; tomato sauce, soups, stews and vegetables, but you can also add many other foods.
Chives
It is a great natural diuretic and has an automatic disinfecting effect. The leaves are rich in salads, eggs, fish and fresh cheeses.
Marjoram
It is a natural sedative for coughs. Used to flavor meat and vegetables and is very tasty with mushrooms, stuffed vegetables and sauces.
Mint
It has digestive properties, anti-nausea, and refreshing. It is well with squash, fruit salads, ice creams and sorbets.
Oregano
Stimulates digestion and prevents fermentation. It gives flavor to the pizza, as well as the eggplant, zucchini, meat, fish and cheese.
Parsley
It is an intestinal disinfectant. In the kitchen is used to flavor fish, meat, vegetables and soups.
Rosemary
Stimulates bile secretion and digestive. Indispensable in the roast and fish, is ideal for grilled foods, the salt and baking.
Sage
Disinfectant is effective against mouth ulcers, and is useful for sore throat. It is ideal for the rapid preparation of white meat and gives an excellent flavor with melted butter.
Thyme
It stimulates the appetite, protects the throat and promotes sleep. Flavor to soups, vegetables and cereals, fish, rabbits and chickens.
How to choose the condiments?
Herbs can be found fresh or dried. The number one rule is that a color should be bright and pleasant, that is, the leaves should be green and healthy. The dried herbs and spices that are sold in sealed packages actually lose their flavor.
How to incorporate herbs in the diet for children?
In small quantities, herbs can be used safely during weaning (usually from the month 7-8), to introduce new flavors and textures for children. Also contribute to the health of children by avoiding excessive salt from small is critical.
To complement the properties of herbs, you should certainly consider the properties of stevia to sweeten foods for a healthier way.
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