Thyme

Thyme is a very popular and well known culinary herb. It is a very decorative plant while it is growing and is also very easy to grow as well but be prepared because bees just love Thyme. Many people use Thyme in stews, salads, meats, soups, and vegetables. Thyme is a very common household herb and is a member of the mint family. The plant is very aromatic and comes in many varieties. Thyme is a frequently used herb in many fish dishes. Oddly enough as much as honey bees love to suck the nectar from the Thyme plant is as much as other insects loathe it. Some people have been known to make a mist spray of Thyme and water and use it as a bug repellent.

Various forms of Thyme are available year round but many people prefer to grow their own. Nothing beats the smell and taste of fresh Thyme as long as you know to pick it just as the flowers appear. Once fresh Thyme is harvested it should be stored in either a plastic bag in the crisper or stood straight up in a glass of water on the shelf in the refrigerator for easy access.

The bad news, fresh Thyme does not have a very long shelf life, you will be lucky if it last a week. If you have selected fresh Thyme and decide to dry it then simply hang it upside down in a warm and dry atmosphere for about a week to ten days. Then you can crumble it into a powdery form and stored in a sealed dark container for no more than six months. You want to eliminate the stems as they have a tendency to have a woody taste to them.

Thyme has some medicinal purposes as well as an antiseptic, an expectorant, and deodorant properties as well. When combined with fatty meats Thyme has been known to aid in digestion too, especially with lamb, pork, and duck. Herbal medicine has used Thyme for various things such as extracts, teas, compresses, for baths, and for gargles. More modern medicine has chimed in and verified that Thyme just might strengthen the immune system.

Distilled Thyme oils have been used for the commercial use of antiseptics, toothpaste, mouthwash, gargle, hair conditioner, dandruff shampoo, potpourri, and insect repellant. It is also used in the production of certain expectorants that are prescribed for whooping cough and bronchitis. Thyme has also been used in part as an aphrodisiac and in aromatherapy oils as well.

If by some chance you are in the middle of cooking recipes that calls for Thyme and you find that you are out do not fret, it is said that you can use a pinch of oregano as a substitute if you have to. Thyme is very often used when cooking European cuisine but is essential for the correct preparation of French foods as it has that faint lemony taste to it. It has also been said that Thyme is one of the only herbs that a cook can not over season with because the flavor is so mild. Thyme is a primary spice that everyone should have stocked in their pantry.

Tarragon

Tarragon is a relative to the Sunflower family and there are two different breeds of Tarragon, Russian and French. However, when you go shopping and pick up some Tarragon for your pantry or a favorite recipe it is almost guaranteed that you have just selected the dried leaves of the Tarragon plant because that is what is most often used and sold for commercial purposes.

Tarragon has a somewhat bittersweet flavor to it, almost resembling anise with that hint of licorice flavor to it. Tarragon does not have a long history behind it like most of the other herbs as it was not brought into the Unites States until the 19th century. It does have some mention about being used in England much before that time though. Traditionally, Tarragon is used to flavor such things as vinegar, relishes, pickles, mustard, and other various sauces.

The word Tarragon is derived from the French word which means “little dragon.” There are two beliefs about how this nickname came about; one is because back in early times it was thought that Tarragon had the ability to cure venomous snake bites. Other thought it got this name because of the distinct roots that the Tarragon plant has that quite clearly resemble that of a serpent.

However, sometime as early as the 13th century Tarragon became widely used for seasoning vegetables, inducing sleep, and as a breath freshener. Not until the 16th century did Tarragon become more widely known. The Tarragon that is sold in the US today is not true Tarragon but rather Russian Tarragon which is not nearly the same. True Tarragon will be called French Tarragon and if you want to be sure that is what you are getting it is best to grow your own.

It is not recommended to use dried Tarragon because all of the active oils have been dried out. It is best to use fresh Tarragon which needs to be used rather sparingly because of its pungent taste. If you have grown the Tarragon yourself and have harvested it then put it in a Ziploc bag and stick it in the freezer. When it is time to use it there is no need to defrost it but remember that heat intensifies the flavor of Tarragon. If you have ever had Barnaise Sauce, you should have recognized that Tarragon is the main ingredient in it.

Tarragon is used when preparing many sauces. In a pinch it has been said that a substitute could be chervil, a dash of fennel seed, or anise but the flavor will not be the same.

Many have claimed that Tarragon works well to induce appetite and the root of Tarragon was once used to cure toothaches. It is linked to medicinal uses for digestive aid and also for the prevention of heart disease. It can be used to induce menstruation and can be used as a sale substitute for people with high blood pressure. Further medicinal purposes include use for hyperactivity depression, and as an anti bacterial aid for cuts and abrasions.

Sage

Sage is a relative to the mint family. It is common for Sage to be ground, whole or rubbed but is generally in more of a coarse grain. Sage is grown in the United States but is also grown in Albania and Dalmatia. Sage is a very popular herb in the United States and is used quite frequently for flavoring such things s sausage, pork, lamb, and other meats, salads, pickles, cheese, and stuffing. The smell of Sage is very aromatic and distinct.

Sage loves to hang around in the kitchen with Thyme, Rosemary, and Basil. They work very well together. Sage is normally one of the main herbs in stuffing for poultry but is often added to lamb and pork dishes as well. Sage is very strong and should be used sparingly as a little goes a long way. Sage, like many other herbs develops its full flavor the longer it cooks and withstands lengthy cooking times which might be why it is so good when used in the stuffing for the Thanksgiving turkey that cooks for about five hours.

If you grow your own Sage you will find that all you have to do is snip off the tops of the plant with scissors and add it right to your favorite recipe. Sage is still at its best when dried but if you prefer just simply place the fresh Sage leaves in a baggie in the freezer and pull them out as required.

Today, Sage has no medicinal purposes to speak of but back in a different time Sage was used regularly to cure snake bites and was also used to invigorate the body and cleanse the mind. In the middle ages it was quite common for people to make a Sage tea and drink it for ailments such as colds, fever, liver trouble, and epilepsy.

Although there is nothing to solidify these claims it is also said that a chewed Sage leaf applied to a sting or an insect bite will reduce the sting and bring down the swelling. Sage tea has been said to soothe a sore throat and also help in drying up a mother’s breast milk and also reduces blood clots. Further it has been known to help with itching skin if it is added to hot bath water. Today, it is mainly the Native Indians who still rely on the herbal powers of Sage.

The word Sage means salvation from its Latin origin and is associated with longevity, immortality, and mental capacity. Sage never loses its fragrance even after being dried out so it is often added to potpourri and is also added to many soaps and perfumes. It has been used in insect repellents and has antibacterial properties which have helped it become a preservative for many things such as meats, fish, and condiments. Sage has a musky smoky flavor and works very nicely for cutting down some of the richness in many foods. It also goes great with almost any vegetable too. Sage is definitely an herb that most people almost always have in their pantry if they do any cooking at all.

Rosemary

Rosemary is a relative to the mint family and the name is derived from its Latin origin to mean “dew of the sea.” Rosemary is very common in Mediterranean cuisine and has somewhat of a bitter astringent taste to it. While that is true it compliments oily foods very nicely. A tisane can be made from the Rosemary leaves and that is also very popular when cooking.

First it is burned and then added to a BBQ to flavor various foods. Sage, unlike many other herbs has a high nutritional value to it and is rich in iron, calcium, and vitamin B-6 and is more nutritional in its dried form rather than fresh. Rosemary should be harvested just as you are going to use it because it truly loses its flavor once dried. Gardner’s swear that if you plant some Rosemary plants in and around your garden, the Rosemary will fend off moths, beetles, and carrot flies.

Older Europeans loved Rosemary and believed that it improved memory and also used it as a symbol of remembrance and was often tossed into fresh graves before they were buried over. Traditionally it has been said that Rosemary, left untrimmed, would grow for thirty three years where it will reach the height of Christ when he was crucified. Many would also place sprigs of Rosemary underneath their pillows to ward of evil and nightmares. Often the wood that comes from the stems of the Rosemary plant was used to make musical instruments. Remember that people back then liked to utilize every piece of something as not to waste. Today, many wreaths are made from Rosemary as a symbol of remembrance.

Today, Rosemary is still used for many things besides cooking as it is in potpourris, air fresheners, shampoos, and cosmetics. There has also been scientific evidence that Rosemary works very well as a memory stimulant. Rosemary has also shown some cancer prevention properties in animals. But further Rosemary has shown a strong relationship in relaxing muscles, and to soothe stomach upset as well as menstrual cramps. The main thing to remember when using Rosemary for this purpose is that if you use too much it can actually cause a counter effect.

When made into a tea it is ingested for calming nerves and anxiety and as an antiseptic. Rosemary when used as a tea many people find to taste very good. Making the tea from Rosemary is quite simple actually, just pour boiling water over the leaves and steep for 10-15 minutes. A little sugar can be added by you should not add any cream. A few sprigs can be added to oils and vinegars to flavor the products which add a nice taste for cooking.

When used cosmetically it can lighten and tone human hair and when mixed with equal parts of shampoo it has been known to strengthen hair too. It also makes for a nice additive in hot bath water. Rosemary is still used quite commonly today however more so for cooking than anything else.

Acai Berry and Oprah Winfrey

Oprah Winfrey has hit the headlines many times for gaining & losing weight. But this time she has actually gained 45 pounds and she today weighs 200 pounds. As she revealed this in a recent question, she also seemed too serious on losing it as fast as possible. Prior to this every time she gained some pounds, she banked on her personalized trainer Bob Greene. This time besides Bob Grene she’s likewise took the advice from medical professionals Dr. Nicholas Perricone, a dermatologist and Dr. Mehmet Oz, a cardio surgeon.

The three together have prepared a new diet plan for her - the energizing duo of colon cleansing and acai berry. Let us examine them one by one.

Acai Berry

It is a grape like fruit that grows in Brazil. Establish in the deep rain forests of the Amazon Basin, it is very abundant in the anti-oxidants, minerals, vitamins, fibers & healthy fatty acids. It is commonly used by the natives of Central America to cure their digestion troubles & also to feel more vigorous. Its health benefits are as follows:

• It increases the metabolic rate of the body.
• It detoxifies the colon and the bowel region.
• It transfers the solid wastes from the bowels.
• It breaks down & takes out the stored fats of the body.
• It balances the cholesterol level in your body.
• It makes you feel more vigorous.
• It keeps you mentally vigorous.
• It brings a new life to your hair & skin.
• It acts as a natural anti-aging agent.
• It does not permit any further blockage of toxins, fats & cholesterol in the body.

Colon Cleansing

Colon cleansing pertains to the removal of the toxins from the colon. These toxins bock the colon and hinders the digestion process. Colon performs 2 functions:

• Takes Out the solid wastes formed after the digestion process.
• Provides energy to various parts of the body.

So the power of Acai Berry is totally remarkable, the people living in the Amazon Jungle do NOT have issues we have by eating fast food and taking in chemicals of our daily lives. They do not get fat, they stay healthy and live to a ripe old age and this is because they harness the powers of natural berries such as Acai.

Parsley

When it comes to herbs, traditions have changed, varieties have increased, but through it all, Parsley has just stayed Parsley, flat or curly leaf, nothing major and no need for change. Use it as an herb or use it as a garnish, it does not matter people still love it. Often used fresh or dried, fresh is more popular and has very easy access when purchasing it or growing it. Storing it is simple, just wrap it is a damp paper towel and place it in a baggie and store it in the fridge. Parsley is used for all kinds of sauces and salads. Parsley can pretty much be added to anything and is used often to color pestos but it is very frequently used as a garnish.

Throughout history, parsley has been used for cooking as well as for medicinal purposes but has also been used for a lot more. Early Greeks used Parsley to make crowns for the Olympian winners. Hebrew tradition uses Parsley as part of Passover as a symbol of spring and rebirth. Parsley tracks all the way back to Hippocrates who used it for medicinal purposes for cure alls and as an antidote for poisons.

He also used it for ridding kidney and bladder stones. Many of these prior claims have been validated through modern science and it is true that Parsley is rich in vitamin A and C and is also shown to clear toxins from the body and reduces inflammation. Parsley has three times the amount of Vitamin C than oranges do!

Back in much earlier times, any ailments that was thought to be caused from a lack of Vitamin C was treated with Parsley such as for bad gums and loose teeth, for brightening what were considered dim eyes. The Greeks almost feared Parsley because it was associated with Archemorus, who too was an ancient Greek. Ancient tales tell that Archemorus was left as a baby on a parsley leaf by his nurse and was eaten by a serpent. For this reason the Greeks were terrified of Parsley which sounds kind of silly now but it took a while for them to get over that.

Parsley was also used to regulate menstrual cycles because parsley contains apiol which mimics estrogen, the female sex hormone. Parsley was also used to ward off Malaria and is told to have been very successful in doing so and it aided with water retention as well. Although these are old wives tales as some might call them when you consider them for just a minute they really do make a lot of sense.

Some of these old remedies still are used in part today such as the use of Parsley for kidney stones, as a diuretic, for rheumatoid arthritis, as a stimulant, for menstrual regulation, to settle the stomach, and as an appetite stimulant. You can purchase Parsley juice at herbal stores and it can be very healthy for you although it might not taste the greatest it can be mixed with other juices to enhance the flavor. Dried Parsley really has the least amount of nutritional value to it.

Oregano

If someone says Oregano, it is likely that you will think in terms of cuisine. You would be right as most people do think of Oregano is sauces and so forth. However, there are actual medicinal properties to Oregano as well. Oregano makes a luscious cup of savory tea that works well for gas, indigestion, bloating, coughs, urinary problems, bronchial problems, headaches, and swollen glands and to induce and regulate a woman’s menstrual cycle. Others swear that is can cure fevers, diarrhea, vomiting, and same jaundice.

In the capsule form the leaves are dried and then crushed and placed into the empty capsule shell. Further, even others use the dried leaves by crushing them and adding just enough water to create a paste like substance and use it for a cream to apply for arthritis, itchy skin, sore muscles, and swelling. For a relaxing and soothing bath use Oregano leaves in the bath water. Finally, some people make Oregano oil and claim it helps rid toothaches.

In Jamaica people burn Oregano scented incense to ward off coughs and other respiratory distresses. Oregano has been used in ancient Greece and many other places across the globe where people have found a different use for Oregano besides cooking. Oregano is a perennial herb that is relative to the mint family and it is a very important culinary herb that is used in a lot of Greek and Italian cuisines. For cooking purposes it is the leaves that are used and while some like nothing but a fresh Oregano sprig, most will agree that the dried Oregano is much more flavorful.

Especially in Italian cooking you will notice a distinct relationship between the uses of Oregano in combination with Basil. The two always seem to create the perfect marriage especially in a tomato sauce. Oregano is also used on many vegetable dishes as well as a seasoning on various meats. The Greeks would never consider cooking with Oregano in their pantry. The famous Greek salad boasts its flavor of Oregano. No one could imagine eating a piece of pizza without a taste of Oregano added to it.

Oregano is commonly mistaken for Marjoram as the plants look very similar. Outside of the kitchen Marjoram and Oregano are best friends and do a lot together. The pair has quite plentiful properties in the areas of antioxidants and antibacterial. Together they are not only a great combination for flavoring food but also for preserving it too. Because both of their oils are perfumery they are placed in many different soaps and lotions. They are also used in combination for many potpourris and home dcor.

There is no denying that Oregano has been around since ancient times both in and out of the kitchen. It had many medicinal properties then and it still does now. It was used in the kitchen and it is still used there now so those from ancient times started a tradition that is still followed to this day. Oregano’s uniqueness is fully utilized in many different ways and will be for years to come.

Marjoram

Marjoram is the dried leaves from an herbal plant called the Origanium hortensis. The name Marjoram is a Greek word that means “Joy of the Mountain.” Ancient Greeks believed that if Marjoram grew on a grave that person would enjoy eternal happiness. The taste of Marjoram is a bit sweeter than that of Oregano. Many people believe that Marjoram is, in part, a species of Oregano. Marjoram is a pretty user friendly herb that is used quite traditionally in Italian, French, North African, Middle Eastern, and American cuisine. Marjoram compliments quite nicely sausages, various meats, fish, tomato sauces, salad dressings, breads, stuffing’s, and salads.

Marjoram is a relative to the mint family. You get the most flavors from Marjoram if you use the fresh leaves rather than fried marjoram. One big difference between Oregano and Marjoram is while Oregano tends to prosper in taste the longer it simmers in a sauce or stew, marjoram is the opposite and should be added into the dish as late as possible. Although Marjoram is sweet and mild, it is also at the same time minty and has a hint of citrus. The biggest Marjoram exported in Egypt. Marjoram blends very well with Bay Leaves, pepper, and Juniper. While all vegetables can benefit from a hint of Marjoram, it seems to work best on adding and enhancing the flavor of cabbage and legumes.

Many people find a great benefit from Marjoram in aromatherapy oils. Marjoram is said to have a soothing and warming effect with a spicy and warm scent. This explains why it is so popular with those who enjoy the many benefits of aromatherapy. Many times for aromatherapy oils it will be mixed with lavender, bergamot, and cedar wood. Beyond the great world of aromatherapy Marjoram has many other beneficial uses too as it is used as an analgesic, antiseptic, antispasmodic, and as a diuretic. The many uses of Marjoram include treatment for anxiety, arthritis, bronchitis, bruises, colic, constipation, digestive problems, gas, insomnia, muscle aches and pain, PMS, Rheumatism, sinusitis, and sprains.

Quite often people use Marjoram on a daily basis in various forms. Some prefer it as a tea which has been used throughout history for easing such ailments as hay fever, indigestion, sinus congestion, asthma, stomach upset, headache, dizziness, coughs, colds, and disorders associated with the nervous system. Some even use the tea as a mouthwash. One or two cups of marjoram tea per day have proven to be extremely therapeutic. Marjoram can be made into an ointment or salve by crushing the dried herbs into a paste, adding just a tiny bit of water. This is a common way to treat sprains and Rheumatism. Even still, some will mix the Marjoram into a paste and then into an oil to use for tooth pain or gum issues.

Marjoram should not be ingested internally in a medicinal or herbal form during pregnancy but can be eaten as an herb that is added to food. As you can see, Marjoram is a very essential and beneficial herb that was used in ancient times and is commonly still used today.

Gypsywort

Gypsywort is an herbal plant that but has no culinary purposes at all but rather is used for industrial and medicinal purposes. This plant originated in Europe and Northwest Asia. Gypsywort’s most important properties come from the stem and the leaves. These were used for the astringents, sedatives, anxiety, tuberculosis, and heart palpitations. Industrially, Gypsywort was extremely beneficial in making a permanent black dye. Oddly enough that is how it got its name, the Gypsies were said to have stained their skin with this black dye like substance so they would resemble Africans or Egyptians while they were performing their “magic.”

Gypsywort is also called Lycopus europaeus; it has no known hazards and usually grows near rivers, streams and ravines. You will likely find this plant from June to September but the seeds are the most ripe between August and October. A unique physical characteristic of this plant is that is has both male and female organs so it self fertile, pollinated by insects and bees. In a survival situation, the root of the Gypsywort could be eaten raw or cooked.

The flowers of this plant are used for astringents and sedatives but also have an iodine property to it that is commonly used for hyperthyroidism. The entire plant has been known to slow and strengthen heart contractions, treat coughs and bleeding from the lungs, and excessive periods, and the leaves are great for cleaning wounds. Heart disturbances and nervousness can be eased by the use of Gypsywort. The part that is rendered for use is the flowering plant itself and the best time to gather these is June - September. It is a sedative, because it reduces the pulse rate in conditions involving an overactive thyroid gland by reducing the activity of iodine. It was once prescribed for hyperthyroidism and related disorders such as Basedow’s disease.

Gypsywort can be purchased at your local herbal supplement store or ordered online and does have some outstanding benefits although not much culinary use. It is a very uncommon and not very often spoken about form of herb. Some use it with aromatherapy and a mixture of many other oils and fragrances. Bugleweed is very closely related to Gypsywort and for medicinal purposes the two are very often closely linked to each other.

The juice of the Bugleweed can also be used as a dye. The two could also be twins in the family of herbs. The rarity of this particular herb in underestimated and often undervalued. With the research that is being done each year on various herbs and their contribution to the medical field maybe one day people will hear more about this herb that remains quite a mystery to most.

Many of the other herbs that can provide similar benefits as the Gypsywort are becoming extinct because they are over harvested and over used so it could be extremely beneficial to utilize much rarer herbs that can often bring forth some of the same benefits as others. Gypsywort just might be one of the herbs that would fall into this category.

Golden Seal

Golden Seal is a perennial herb that is part of the Buttercup family. Golden Seal is used for a lot of medicinal purposes in a variety of ways both topically as well as internally. There are actually quite a few ways to purchase Golden Seal, in a bulk powder, salve, tincture, or a tablet. Internally it is a great digestion aid and if gargled with it has been known to remove canker sores.

Golden Seal has been around since times of the European conquest of America but has remained very strong because even today it is used for anti-catarrhal, anti inflammatory, antiseptic, astringent, bitter tonic, laxative, and muscular stimulants. Herbalists say that if you are trying to ease gastritis, colitis, duodenal ulcers, loss of appetite, and liver disease, Golden Seal is what you might want to look into which is available at all herbal supplement stores. Golden Seal is very bitter so it stimulates bile secretions, stimulates the appetite, and aids in digestion.

Golden Seal has been around since the mid 19th century but is now threatened because Golden Seal is one of the most over harvested herbs. It keeps getting harvested and harvested but never replaced. Golden Seal which also goes by the name Yellow Root is often combined with Echinacea and prepared for easing the symptoms of colds. It is the underground root of Golden Seal that is harvested and dried to make teas and both liquid and solid extracts that are then turned into bulk powder, capsules or tablets.

Scientists claim that there is no evidence to support the use of Golden Seal for any ailments or medical condition whatsoever because of the very small amount of berberine that Golden Seal contains. Regardless of scientific claims, Golden Seal is one of the most widely sold herbs on the market today.

Although a very controversial subject, many people believe that the reason that Golden Seal is standing solid ground in the marketplace is because it is used primarily for the purpose of masking positive drug screens for people who are required to take drug tests for work or through law enforcement agencies. Many claims there is no validity to this claim but still many people are buying it because a friend told them that it worked and for that matter it is promoted in High Times magazine for the sole purpose of covering bogus drug screens. The claim is that because THC which is the active ingredient in marijuana is fat soluble it stores itself in the kidneys and becomes water soluble. Two to three days prior to a drug screen, you get some Golden Seal, follow the directions and it’s a guaranteed pass.

If Golden Seal is one of the most popular herbs on the market today then someone has to be keeping them in business and it is true that many people are turning to herbal remedies in an attempt to heal themselves naturally rather than load up with a bunch of prescriptions that have nasty side effects.

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