The following list is taken from Herb Guide and Prescription for Nutritional Healing. If you don't already use fresh herbs in cooking, but would like to, this may help.
|Red Leaf Basil|
Basil - Minty, spicy, sweet - Pesto, sauces, tomato salads
Chives - Oniony, mild - Butters, cheeses, eggs, salads, sauces, soups
Dill - Light, fresh, and faintly anise - Eggs, fish, poultry, salads, sauces
Lavender - Floral with evergreen notes, sweet - Cakes, cookies, fruits, jellies
HEALTH BENEFIT - Relieves stress and depression. Beneficial for the skin. Caution - should not be used during pregnancy. Lavender oil should not be taken internally.
Lemon Balm - Citrusy, refreshing - Drinks, fruits, salads, teas
Lemon Verbana - Citrusy, sweet - Desserts, marinade, salad dressing, teas
Lemongrass - Citrusy, warm - Asian dishes, curries, fish, seafood soups
Marjoram - Slightly minty and citrusy, sweet - Butters, cheeses, eggs, meats, soups, vegetables
Mint - Cool, sweet and refreshing - Desserts, fruit salads, jellies, teas
Oregano - Balsamic, peppery and assertive - Cheeses, eggs, salads, sauces, meats, vegetables
Parsley - Grassy, fresh - Butters, garnishes, pestos, sandwiches
HEALTH BENEFIT - Contains a substance that prevents the multiplication of tumor cells. Expels worms, relieves gas, stimulates activity of digestive system, and freshens breath. Helps bladder, kidney, liver, lung, stomach, and thyroid function. Good for bed-wetting, fluid retention, gas, halitosis, high blood pressure, indigestion, kidney disease, obesity, and prostrate disorders.*
Ancient civilizations have used parsley in medications, on wounds, poultices, boils, cysts and to draw pus out of an infected cut. Parsley is very high in chlorophyll, which acts similar to iron to oxidize the blood. Parsley juice added to vegetable juices will enter directly into the bloodstream - (get a juicer!!! - and use it but add parsley with hard vegetables when making juice as parsley can be hard on the juicer)
Flat and curled parsley have the same nutritional value.
Rosemary - Piney fresh, and strong - Breads, poultry, marinades, meats, vegetables
HEALTH BENEFIT - Fights free radicals, inflammation (COX-2 enzyme), bacteria, and fungi. Relaxes the stomach, stimulates circulation and digestion, and acts as an astringent and decongestant. Improves circulation to the brain. Also helps detoxify the liver, and has anticancer and anti-tumor properties. Good for headaches, high and low blood pressure, circulatory problems, and menstrual cramps. Can be used as an antiseptic gargle.
Rosemary is an intense flavoring agent, so a little goes a long way.
Strip fresh leaves from the stem and mince them with a chef's knife. Thick, stripped stems make savory skewers, too. Whole sprigs can be placed on grilling meats and fish, or even tossed onto coals to add flavor. Crush dried rosemary leaves before adding to your recipe. Substitute one teaspoon dried for one tablespoon fresh. From Allrecipes.com
Sage - Camphorasceous, woodsy, and faintly bitter - Cheeses, jellies, poultry, meats, stuffings
Tarragon - Hint of licorice, strong and a bit bitter - Cheeses, eggs, poultry, sauces, salads, vinegars
Thyme - Hint of lemon and mint: warm and pungent - Casseroles, cheeses, salads, sauces, soups, vegetables
*Prescription for Nutritional Healing, 4th Edition