Aromatic herbs: characteristics and uses (not only in the kitchen)

Hello dear readers,

In recent days I have been asked for a lot of news and suggestions for herbal teas. For various reasons and for my view of natural medicine there are some points that I want to clarify before starting. 

First of all, herbal teas or food supplements as ready-made drugs are defined, are not immediate remedies like traditional medicines, they must not be understood as substitutes for traditional pills. Mind-holistic living, of course, has rules which are simply living according to the rhythms of nature, changing your lifestyle: facing life differently. 

Combining the taking of herbal teas or any other drug (a term that indicates a plant or part of a plant used after being suitably treated) and continuing to live in the same way will certainly not produce miracles. They will certainly help but if you take a slimming herbal tea and then eat everything you certainly won't get results. I have embraced the Chinese (Oriental) concept which reads: 

“ There is no single disease but the sick man, in his totality of being".

However, the topic is vast and it will certainly not be a simple article on a blog that will clarify the concepts expressed in these few lines.

My experience acquired in wandering the lands of the world (for more than 20 years now) leads me to consider the idea that before looking for foreign, exotic drugs that advertise vain news around the ether, we should first of all get to know our culture well. Starting with our Mediterranean cuisine, knowing that many aromatic herbs that we unconsciously use to flavor our foods are also and above all a panacea for our health. 

Having said that, I report below the main characteristics and uses of our aromatic herbs. For those wishing to explore the subject in my blog there are many monographs to be able to consult.

Laurel
Flavors sauces and gravies. Excellent with fish and game. Used for legumes it is general stimulant, antiseptic and digestive.

Dill
Very good with fish, especially with salmon, but also with fresh cheeses and omelettes. Generally used in marinades and to enrich pasta sauces. General stimulant, digestive, promotes the expulsion of gas in the stomach and intestines.

Borage
Its taste is similar to cucumber. It is used with boiled and buttered vegetables, aromatic butter, soft cheese, vegetable soups. Rich in potassium, calcium. Diuretic, tonic for the nervous system.

Chervil
Fish fillets and crustaceans, boiled fish and molluscs, creamy soups, egg dishes, white meats, fresh cheeses and salads. Rich in vitamin C, digestive, diuretic, liver tonic.

Chives
Similar to the taste of onion, it aromatises fresh cheeses, potatoes, soups, egg-based dishes. Purifying and diuretic, it has the same properties as the onion.

Marjoram
Similar to oregano but more delicate. It is used fresh on soups, vegetables, fresh cheeses, eggs and meat. Stimulating, antispasmodic, digestive, anti-fermentative and antiseptic.

Melissa
Flavors salads and soups. Used for infusions and herbal teas with a calming and relaxing power. It stimulates digestion, it is calming and sedative, antispasmodic.

Mint
It is often used in the preparation of ice creams, frozen desserts in combination with fruit. It is used raw in salads or with stewed courgettes. Excellent as a refreshing and soothing infusion, refreshing, general toning, soothing of the nervous system, antispasmodic and antiseptic.

Oregano 
It is used dry on tomato-based dishes, combined with pan-fried vegetables and egg-based dishes, but also with meat, potatoes and fish. It has the same properties as marjoram: Stimulant, antispasmodic, digestive, anti-fermentative and antiseptic 

Parsley
Flavors legumes, fish, seafood salads, potatoes. Strictly use raw (cooked I think is not the best) because it is rich in vitamin C. Rich in vitamin C and A, iron, calcium and phosphorus.

Rosemary 
Excellent with meats, game, grilled dishes, fish and roasted potatoes. Liver stimulant, antiseptic, digestive, indicated for states of fatigue.

Sage    
It is often used in combination with rosemary, and therefore, for the same uses. General stimulant, digestive, diuretic, antiseptic, liver protector. Asthma reliever.

Savory
Used for dishes based on eggs and vegetables, legumes. Antiseptic, digestive, physical and mental stimulant.

Thyme
Flavors cooked vegetables and fish, legumes, pan-fried potatoes, meat and game. The digestive tea is excellent. Digestive, antiseptic, general stimulant and balsamic.

Below are some pre-packaged "recipes" that can help in small daily ailments.

Stomach acidity
Infusion of chamomile and mint: a pinch of each for a bowl.

Aerophagia
Infusion of anise, fennel, sage: a pinch of each for a bowl, a cup after meals.

Asthma and bronchitis
Infusion of thyme, marjoram, hyssop: a pinch of each for a cup.

 

Asthma
Infusion of mallow, lavender, sage, linden: a pinch of each for a cup. 

Bronchitis
Infusion of sage, thyme, rosemary, hyssop: a pinch for 1 liter of water, 2-3 cups a day.

Constipation
Infusion of anise, sage, chamomile, verbena and basil: a pinch for a bowl, 1-2 cups a day.

Stomach cramps
Infusion of lavender (2 pinches), green anise and oregano (1 pinch), lemon balm (2 pinches) and sage (3 pinches): for a liter of water, one cup before meals. Infusion of mint, thyme, chamomile, marjoram: a pinch of each for a cup.

Sore throat
Infusion of thyme, mint, mallow flowers, sage: a pinch of each for a bowl of water.

Menstrual pain
Infusion of yarrow, marjoram, chamomile, (mint, fennel, or orange to sweeten the flavour).

Liver purifier Infusion
of marjoram, rosemary, mint, oregano: a pinch of each for a cup.

Notes: Like any knowledge you acquire, you need to know how to use it in the right way. You certainly don't need to replace your doctor, always consult with your doctor, especially if the disorder is persistent.