Why cook with aromatic herbs

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Robert Maurer
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The inevitable aromatic herbs

Many ingredients are used in the kitchen, but if you notice, there are those basic ingredients which you just can't do without. Among these are plants and herbs: healthy and beneficial, they bring an extra touch to dishes, enhancing the flavors of the dishes and enriching their taste.


The cuisine and Mediterranean diet is rich: a garden-pantry which can be said to be worthy of this definition ensures for the whole year at least six of the inevitable plants and aromatic herbs: sage, rosemary, mint, thyme, basil and oregano. Do not miss them on the table, it means respecting the fundamental principles of a healthy diet, which maintains physical well-being and increases longevity. 


That's why growing and cooking with aromatic herbs not only gains in taste, but also in health!


Cooking with herbs to slow aging 

Rosemary, oregano, mint and basil in particular they are herbs that, according to various studies, would help slow down the action of free radicals. Studies that have appeared in the National Center for Biotechnology Information highlight in particular the action and therapeutic power of rosemary against the effects ofAlzheimer. Basil also has a high ability to protect the skin. 


 

Read also Tips for aging naturally >>

 

Minerals and vitamins added to dishes

Some herbs, even if only slightly, increase the intake of vitamins and minerals. The Rosemary Officinalis, for example, contains vitamin E, vitamin A and vitamin K, as well as calcium, potassium and magnesium. Thyme vitamin A and folate, calcium, potassium and phosphorus. Sage also contains vitamin K, as well as vitamin A, calcium and potassium. Basil vitamin A, football and potassium. So let's not limit ourselves to considering them simple flavorings, their presence affects, even if minimally and in relation to the quantities, on the supply of nutrients. 


 

It improves metabolism, digestes better and burns calories

Basil, a must in the self-respecting Mediterranean diet, is perfect not only on pizza and in pasta sauce, but also to enhance the flavor of dishes and vegetables. Her digestive properties and relaxing for the whole body have been known for some time, it is an excellent expectorant and balsamic when used in herbal teas. As an article in the Republic explains, some aromatic herbs have a thermogenic action, or fat-burning, on the body: this is the case of ginger. 

 

Read also The best combinations with aromatic herbs >>

 

No to salt and fats: cooking with aromatic herbs to flavor and lose weight

Basil, mint and dill can help reduce the addition of grassi and salt enhancing the flavor and palatability of the dishes; also stimulating salivary and gastric production, herbs such as mint they appease nervous hunger. Dill is also a 'diuretic and detoxifying herb. Thyme can also be effective for flavoring dishes and avoiding belly swelling.


 

How to consume aromatic herbs

> fresh: herbs obviously give off their best when they are fresh, keeping their aroma for a long time;

> dried: they are the most widespread, easy to find and the most practical but also the fastest to lose their aroma. When buying them, however, it is good to check that they do not contain lumps: it is a sign that they are old;


> in paste: even the latter practices in use, retain the flavor for a long time but are rather perishable;

> extracted: easy to dose but often reproduced synthetically; in the latter case the perfume appears to be excessively penetrating or with a vaguely metallic hint.

Reference book: "Aromatic herbs for well-being and cooking" A. Mikolajski, D. Rooney.

 

Read also Inviting herbs to the table: interview with Silvia Strozzi >>

 

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