Tag: Culinary herbs

Research has consistently demonstrated that extracts from myrtle berries possess powerful antioxidant activity, making them a significant source of natural, health-supporting compounds. Exploring the diverse chemical composition reveals what is the benefit of myrtle berries, uncovering their potential for anti-inflammatory effects and other therapeutic applications rooted in traditional and modern practices.

According to the World Health Organization, adequate nutrition is a key factor in preventing chronic disease, and herbs offer a powerful way to enhance health. This is why are herbs so important, serving not just as flavor enhancers but as a crucial source of therapeutic compounds with benefits dating back millennia.

In East Asian cuisine, chrysanthemum leaves, also known as shungiku, are a common and prized ingredient that offers much more than a unique flavor. Historically, this leafy green has been used for centuries in traditional medicine systems to address a range of health concerns, from inflammation to digestive issues.

For centuries, hoja santa has been a staple in traditional Mexican cuisine, yet its safety is often questioned due to the presence of safrole. This guide addresses the valid concerns surrounding whether hoja santa is safe to eat and provides clear, evidence-based recommendations for its use.

Dried lemongrass is a potent, shelf-stable form of the tropical herb, valued for its intense citrus flavor and array of beneficial compounds. So, what is dried lemon grass good for, beyond a fragrant addition to Asian dishes? It offers a range of culinary applications and has been used in traditional remedies for centuries.

In the culinary arts, herbs are primarily defined by their aromatic leaves, used for seasoning rather than as the main ingredient. So what type of food are herbs exactly? This guide explores the distinct role they play in both cooking and botany.

According to nutritionists, fresh herbs are often more nutrient-dense, pound for pound, than many common vegetables. The question is, can you eat herbs instead of vegetables and still get all the necessary nutrients?

According to a review published in the National Institutes of Health, mint species exhibit multiple beneficial properties, including anti-inflammatory, antimicrobial, and antioxidant effects. This potent profile answers the question, 'is dried mint good for health?' with a resounding yes, offering a convenient way to harness these therapeutic qualities year-round.

According to a study cited by *The Times of India*, short, gentle heating of turmeric can actually enhance the bioavailability of its active compounds. This confirms that cooking with turmeric is not only healthy but can be the most effective way to consume it for maximum benefits.

A study found that coriander stems contain the same, if not greater, concentration of flavor and nutrients as the leaves, making them a valuable and often-discarded part of the plant. These crunchy stalks are packed with health-promoting compounds and offer a more concentrated flavour.