Why I have included this section on culinary herbs in my material on natural healing.
We know that our bodies suffer from toxic overload in this generation and the more we can reduce or mitigate that assault on our health the better. There was a time when people grew more of their own food, and herbs were part of their gardens. Herbs, whether fresh cut or dried, offer us many micronutrients (vitamins and minerals). Each meal we consume may only include a tiny fraction of what the body might be longing for. But even consumed in small quantities, daily usage adds overall benefits. Do your own research to find out more than I’ve provided here.
Micronutrients in Herbs
Italian Flat Parsley: Vitamins K, A, C, folate, potassium, antioxidants (flavonoids mycricetin & apigenin) & carotinoids;
Sage: Vitamins K, B6, iron, calcium, manganese, magnesium, copper, antioxidants (rosmarinic acid, ellagic acid, chlorogenic acid, caffeic acid & rutin);
Rosemary: Vitamins A, B1, B3, B6, calcium, magnesium, phosphorous, rosemarinic acid.
Thyme: Vitamins C, A, copper, fiber, iron, manganese, thymol, carvacolo, borneol, geraniol
Oregano: Vitamins C, A, E, Tryptophan, lysine, valine, arginine, thymol, carvacrol, manganese, iron, calcium
Lemon Verbena: antioxidants (flavonoids, phenol acids), volatile oils (terpenoids, citral)
Chives: Vitamins A, C, K, folate, calcium, potassium