With so many great benefits and uses for fresh herbs, we would run out of room fast to try and list them all here. Instead, we have narrowed it down to our most popular herbs and why you should be growing them for yourself.
One of the most popular culinary herbs today, with a long history of medicinal benefits. Thymol, thyme’s active ingredient has antibacterial and antifungal properties. Cooking with thyme can actually decrease the chance of a food-borne illness, plus it tastes great. Looking to be in a better mood? Thyme is your herb. Carvacrol, which is found in thyme has been proven to have mood boosting effects, anti-tumor properties, and fight cancerous cells.
There is more to basil than just great taste. Rich in anti-oxidants, magnesium and vitamins it is easy to understand why this herb is beneficial to your body. The abundance of anti-oxidants found in basil combat the free radical damage they cause. A very versatile herb that adds superior flavor in many foods. Try it in soups, pesto, or fresh tomato, basil and mozzarella salad.
This nutrient-dense food is low in calories, but high in taste. Packed with vitamins, minerals and antioxidants, chives contain choline, which helps with sleep, learning, memory and movement of muscles. Great in salads, topping a baked potato or add to your omelet. Yum!
Not just a pretty face that dresses up your plate. Vitamin K in parsley is key for strong bones and all the vitamin C boosts immunity. The anti-inflammatory properties found in parsley can even give relief to sore joints. Add some fresh parsley to a morning fruit smoothie and you’ll be surprised how refreshing it tastes!
Fiber, folate, iron and magnesium then throw in some vitamin B6, calcium and potassium and you have a great start to the list of nutrients found in oregano. Mix with other spices for a dynamic dry rub for meat and potatoes!
Packed with iron, B-complex vitamins, potassium and calcium the benefits of rosemary are plenty, including memory, digestion, and cell development. Make your own rosemary infused oil by placing 2 or more dried sprigs into a glass container (with lid), top with olive oil, replace the lid, and shake lightly. Store for 2 weeks in a warm dark area, and pour the oil back into the container. It’s as easy as that!
Keep this in mind, many of these herbs are tender with soft stems. It is best to use a sharp knife when chopping and to add them to dishes raw or near the end of cooking. This will ensure you get to enjoy all of their wonderful flavor!