Appreciated for their scent, aromatic plants bring an exquisite touch to all kitchens around the world. They have all the virtues: detoxifying, digestive, adaptogenic, draining… Here are the main benefits of aromatic herbs…
Used since antiquity for their culinary and medicinal virtues, aromatic herbs (or herbs) help relieve and treat many ailments. They have antiseptic properties, fight against digestive disorders, protect the liver, etc.
It is often used to compose herbal teas, potions and poultices. Nowadays, they are more present, fresh or dry, in our dishes and we can always take full advantage of their health properties.
All the benefits of aromatic herbs
Laurel, thyme, rosemary, chives, mint or even parsley belong to the great family of aromatic herbs. Rich in significant vitamins and minerals, some of these plants are a good source for a nutritional supplement.
Others have a high content of essential oils, which allows them to facilitate digestion by promoting gastric secretions. Finally, there are those that contribute to the detoxification of the body and weight loss thanks to their draining action.
In cooking, the benefits of aromatic herbs are mainly raise the taste of dishes, reduce the amount of salt used and provide health benefits. We make you discover the top-10 of the best aromatic herbs for a diet that is both pleasant and healthy.
1- Laurel
Laurel is an aromatic plant of the lauraceae family. He is believed to be French but he is, in fact, originally from Turkey.
The bay leaves contain a essential oil which represents 3% of their weight when dry. Laurel also contains alkaloids. It promotes good digestion, treats flu-like conditions and calms dental pain as well as urinary tract infections. It also has antiseptic, diuretic and anti bacterial properties.
In France, laurel is generally used in cooking as a condiment. We can also make a infusion of bay leaves with honey.
2- Thyme
Like bay leaf, thyme is an aromatic plant of the Lamiaceae family with purple flowers. It is native to the Mediterranean basin and has a very pronounced flavor. Thyme contains antioxidants, iron, calcium, vitamins K and C. It is also composed of thymol, geraniol and linalool.
He has anti-inflammatory properties and therefore treats sore throat, bronchitis, asthma and relieves the chest. Thyme improves digestion but its great secret is that it has soothing virtues on the nerves. You can use thyme to make infusions and benefit from its many benefits.
Rosemary is a plant of the Lamiaceae family and is originally from Europe. It can be 2 m tall and its leaves have a curled appearance at the edge and are persistent.
3- Rosemary
Rosemary is a well-known diuretic. It contains flavonoids, carnosolic acid, lipids, diterpenes and phenolic acids. It is a plant representative of the benefits of aromatic herbs. It is appreciated to chase fatigue or promote digestion and an effective solution to boost memory and cognitive skills.
It is often used as a herbal medicine in infusion, extract and tincture.
4- Tarragon
Tarragon (Artemisia dracunculus), is a species of plant native to Central Asia, cultivated for its fragrant leaves for condiment use.
It stimulates the appetite, relieves stomach cramps or toothaches. It is also an antispasmodic, a anti stress which promotes sleep and it helps to keep breath fresh. The essential oil is recommended in the event of an acute attack of hiccups, but also in external use to treat eczema or urticaria.
Its aniseed aromas are a very strong perfume in dishes and it is widely used in the preparation of sauce, in cooking poultry, fish and seafood.
5- Mint
The mint is the quintessential refreshing plant. It illustrates well all the benefits of aromatic herbs because it has digestive virtues, soothes the stomach and stimulates bile and therefore digestion.
Whatever its variety, it limits gastric reflux and treats the bad breath thanks to its concentration of iron and vitamin C. In addition,mint essential oil is widely used in aromatherapy (especially pepper mint) and in herbal medicine.
In the kitchen, she goes into the preparation of cocktails, smoothies, desserts, soups or even it is used to flavor dishes.
6- Sage
The sage is a medicinal plant of the lamiaceae family, the best known of which is Salvia officinalis. The leaves of sage are fragrant and considered aromatic herbs.
Sage has various health benefits and has many properties. It regulates menstrual cycle disorders and is used to relieve symptoms related to menopause. It also offers digestive, antioxidant, anti-infectious properties and has a relaxing action.
Sage can be used in cooking, but it is for its many health benefits that it is found in herbal medicine.
7- Parsley
Parsley is an aromatic plant that is often used in cooking as a condiment. Both its leaves and its stem are used in various preparations.
Rich in iron, parsley also contains vitamin C and vitamin K. Parsley ensures good protein synthesis and promotes blood clotting. It also helps fight against bad breath.
We distinguish curly parsley, Naples parsley and tuberous parsley. To keep it, put it in a glass of cool water and then put it in a refrigerator. Before any use, it must be rinsed beforehand.
8– Basil
Basil is a plant native to South Asia which illustrates well all the benefits of aromatic herbs. It is widely used throughout the world but remains very associated with Asian and Mediterranean cuisine.
Recognized for its adaptogenic properties, basil helps the body resist stress and adapt to new situations. It also helps to lower the blood pressure and the level of cholesterol in the blood, which gives it a protective effect for the heart. Basil is also effective in treating respiratory illnesses such as colds, coughs, bronchitis, pleurisy, and asthma.
Basil can be tasted in various ways: raw, chopped, in juice, in ointment, in infusion, in the form of essential oil or even dried in powder.
9– Chive
Chives are a aromatic plant widely used in French gastronomy. It is found in many dishes and sauces. It is distinguished by its sweet and fresh flavor.
Excellent source ofantioxidants and vitamins K and C, chives are recognized for their antiseptic, aperitif (it gives the appetite), digestive properties and their benefits for the blood circulation.
Chives can be eaten raw with a salad or raw vegetables. Cooked, it is most often used in sauce or as an accompaniment to raise the taste an omelet, a quiche, a soup or a baked potato.
10– Savory
Savory is a plant native to the Mediterranean basin belonging to the labiaceae family. It is rich in antioxidants, minerals and has multiple health benefits.
Whether taken as an infusion or as a decoction, savory has incredible digestive properties. It is effective against bloating, slow digestion, abdominal pain, diarrhea and gas. It is also recognized aphrodisiac and antibacterial properties : it is beneficial against fatigue, restores energy and helps treat urinary tract infections and gastroenteritis.
Savory marvelously enhances the taste of legume dishes (chickpeas, lentils, broad beans, beans, etc.) with its spicy flavor and contributes to their good digestibility. Its aroma is attenuated when consumed rather fresh than dried.
11- Sorrel
Sorrel was very popular with Egyptian gourmets. In France, it was not until the 16th century to see it appreciated for its medicinal properties (infusions, poultices) as well as for its taste: its acidity wakes up the dishes.
Wild sorrel and Alpine sorrel (or red sorrel) are the most common varieties. Sorrel is a resistant plant, with roots deeply rooted in the soil. Sown in spring, the leaves can be harvested three months after sowing, until the end of October.
12- Chervil
The small, delicate leaves of chervil were brought back from the Middle East during the time of the Crusades. Chervil is sensitive to light, which causes it to turn yellow.
Easy to maintain, chervil is content with little sun. Sown from early spring until September, it is harvested six to eight weeks after sowing, until the first frosts.
13- Dill
Also called false anise, dill offers a subtle, fresh and anise scent. The Egyptians used it for its antispasmodic and sedative properties. The Romans and the Greeks, used it for healing and cooking.
We use fresh dill. When dried, its small leaves develop less aroma. Dill has long grown wild in the Mediterranean basin. The plant thrives sheltered from the wind and requires little maintenance. Sown in April, it gives leaves that are harvested from July to September.
