Eating a variety of foods is important because different foods are
good sources of different nutrients. Milk, for example, is a good source
of calcium but not vitamin C. A grapefruit, on the other hand, provides
vitamin C but not much calcium. By eating a varied diet you increase
your chances of getting all the nutrients you need.
Choosing different foods also makes meals more interesting. When was
the last time you tasted fresh mango or pineapple, ate black bean soup,
rolled your sandwich fillings into a flour tortilla or whole wheat pita
bread, or sprinkled a little feta cheese on your salad? Your herb and
vegetable garden can offer a diverse array of foods that can quickly
move you out of a food rut -- provided you're willing to add some new
choices to your cart.
Before you start – know the benefits
The most obvious benefit of using herbs in your daily cooking is the
magical way in which they transform even the simplest meals. But there
are other less obvious aims and benefits as well. Knowing these will
help you better understand the true diversity of herbs. It will also
help you to defend yourself against those who are not used to herbs in
their food and may accuse you of trying to ‘poison’ them!
First some theory. Some people tend to differentiate between herbs,
spices and flavourings, but to my mind the differences are small. Herbs
usually refer to aromatic leafy parts. Basil, oregano and thyme are good
examples of aromatic herbs. Spices refer to pungent seeds, roots and
bark. Pepper is a good example of a seed, horseradish of a root and
cinnamon of bark. Flavourings refer to commodities that are often used
in the same way as herbs and spices but are foods in their own right,
like nuts, citrus fruits and onions.
Sometimes this differentiation can become a bit muddled. Take
horseradish for example. According to the above it is a spice. But it
can also be used as a food by itself. Other good examples are garlic and
onions. Then there are a couple of plants that are both herbs and
spices, as we use both the leaves and seeds. Good examples are fennel,
dill and coriander. End of the theory.
My advice is don’t allow differentiation to limit your possibilities.
I don’t differentiate at all. Remember this. The success of your dishes
will be judged by the reactions at the dinner table. Not by whether the
ingredients that produced that magical flavour and aroma were a herb,
spice or flavouring.
In no specific order, here are 7 less obvious benefits of using herbs
in your daily cooking regime:
- Herbs are undemanding and easy to grow. Just gathering fresh herbs
from the garden is a genuine aesthetic experience.
- Herbs represent kitchen wealth, gladdening as they do the senses
of sight, smell and taste.
- Herbs help you to economise by enhancing simple staple foods.
- Garnishing with herbs decorates food naturally and palatably.
- Many herbs aid the digestive process and increase the nutritional
benefits you derive from a meal.
- In an age of vegetable cadavers (store bought frozen and canned
vegetables, and even some fresh veggies you buy from your green
grocer) your "herby’s" come to the rescue. They can supply extra
nutrition to your daily meals, as most "herby’s" contain a small but
rich balance of natural vitamins, minerals and trace elements.
- Home made herbal oils, vinegar and mustards are precious. Use them
for special dishes and give them to appreciative friends. You can even
start a small home based business by selling them to those who don’t
have an interest in making them, but do appreciate using them.
In the end it all boils down to two basic benefits you will derive
from using herbs in your daily cooking:
- A culinary benefit – herbs will provide flavour and soul to your
food.
- A health benefit – herbs will provide valuable nutritional
benefits.
Even Hippocrates acknowledged this when he said, "Let your food be
your medicine, and your medicine your food."
