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.

Alfalfa, which is a perennial herb, has a long list of dietary and medicinal uses and research has proven that Alfalfa might lower blood levels of cholesterol and glucose. Many take Alfalfa supplements orally and is has been proven safe except in a small percentage of people where it produces lupus like symptoms. In the seeds and sprouts of Alfalfa, amino acid L-canavanine is present and that is what is thought to cause this reaction. However, this is not present in the leaves of the Alfalfa. The whole leaf and the herb are what are rendered from the Alfalfa plant.

Since the sixth century the Chinese have used Alfalfa to relieve fluid retention and swelling. The Arabs were the first to find Alfalfa and they named it “the father of all foods.” The leaves of the Alfalfa plant are very rich in minerals and nutrients, including potassium, calcium, magnesium, and carotene. The Arabs first fed it to their horses because they believed the Alfalfa made them swift and mighty. Alfalfa has been an animal crop for over a thousand years but is also used as an herbal medicine.

Alfalfa is a good diuretic and also a good laxative. It also works well for urinary tract infections, and kidney, bladder and prostrate disorders. The latest and greatest discovery of Alfalfa is the benefits that it might provide for lowering cholesterol because there are certain agents in Alfalfa that stick to cholesterol which keeps it from remaining in the blood stream. Further, it may also have a very strong relationship with lowering blood sugar levels.

When it comes to Alfalfa it is something that many people enjoy in their cuisine. It is good in salads and some people eat it as a vegetable all alone. Many people claim that eating Alfalfa is a big part of eating healthy. Besides wheat grass and algae, Alfalfa has the most nutritional value. It is high in fiber, vitamins, minerals, and has all of the required digestive enzymes.

It is warned by avid Alfalfa lovers that you likely will not like the way that it tastes in your mouth, it may feel like it is burning the tip of your tongue and you actually might just completely dislike it however, they urge you to not give up because it is an acquired taste and you will begin to like it. The best news is that soon after eating it regularly you will find that your appetite for heavier foods will diminish.

Alfalfa is also great for reducing fevers and is very good for the blood. It contains natural fluoride and prevents tooth decay. Alfalfa makes a great tea because when the Alfalfa leaves steep in the hot water it is a source of nitrogen. The tea is not only made for human consumption because people who grow Irises and Delphiniums just love Alfalfa tea because of the great effect that it has on the plants when used as a foliar spray. Many with a green thumb also use Alfalfa as mulch for their flower beds. 

Originally, Basil was not the most popular herb in the bunch. Actually there were some who simply hated it, mainly the ancient people. The name basil means “be fragrant” but still various cultures battled with a love hate relationship over basil. Americans and Romans loved it while Hindus plant it in their homes as a sign of happiness. On the contrary it was the Greeks who despised it most but those from India and Persia were not too fond of it either. One place that took a special liking to Basil was Italy and to this day not many people prepare a classic pasta sauce without the Basil.

To this day basil and tomato sauce have formed somewhat of a marriage almost globally. Basil is very easy to grow as long as the temperature does not fall below 50 degrees and is in full sunshine. It is popularly used both in the fresh form as well as the dried. A rare known fact about Basil is that the longer it simmers in a dish the more the flavor intensifies. This makes sense as to why people simmer their pasta sauces for so long, to bring out all of the rich herb flavors. Normally in pasta sauces Basil is used in combination with Oregano. However, Basil is not just used for pasta or tomato sauce, it is also used for flavoring fish, vegetables, meats, and soups.

If you decide to grow an herb garden, you can thank the Basil plants for keeping the flies away as flies are also part of the group that does not care for Basil. Another interesting fact about Basil is that it was considered a royal herb with a strong association pertaining to love. Basil had a relationship with how men of a much earlier time planned on proposing to their fair maidens. The man would bring a branch of Basil and if the woman accepted his gift she silently agreed to love him and be faithful to him for eternity.

Basil is related to the Mint family and just knowing that should give you a good idea that it will have many medicinal uses as well. Right away most people associate anything mint with aiding the digestive system and also for its anti gas properties. Herbalists use Basil quite commonly for health ailments such as stomach cramps, vomiting, constipation, headaches and anxiety. When Basil is used for these purposes it is generally made into a hot tea for drinking. Some also claim that a nice hot cup of Basil tea can contribute greatly to a good nights sleep. At herbal stores you can also purchase Basil capsules as well if you do not care for the taste of the tea.

Basil is still one of the most common household herbs used today and in most areas of culinary art it is a necessity there too. When used in its freshest form, Basil is torn from the plant and then just minced up with a knife. Usually somewhere nearby the Basil you will find some olive oil, garlic, and someone getting ready to prepare a fantastic tomato sauce.

Out of all of the herbal supplements on the market today, Ginseng is the most widely used. In earlier times Ginseng went by a different name, “man root.” because the root resembled that of the shape of a man. To this day many people believe in the powers of Ginseng as they believe that it has healing and mystical powers. The Ancient Chinese thought that when a plant resembles a human body part that it would have a healing effect on that part of the body. In other words if a plant resembled a hand it would have the ability to heal the hands. But since Ginseng resembles the entire body it is thought that is can bring balance and well being to the whole body.

Ginseng contains complex carbohydrates, is an anti inflammatory, an anti oxidant, and has anti cancer elements. Notice today that many energy drinks contain Ginseng which is because it is known for creating energy, this was brought to the forefront by the Chinese but Americans have a different plan for Ginseng which is use it for mental lucidity and treating stress. There has been a growing relationship between Ginseng and its ability to strengthen physically as well as mentally and maintain good balance.

It was the Russians who actually made that discovery however the Asians have discovered that Ginseng helps mental improvement, eliminates anemia, and helps prevent diabetes, neurosis, coughs, asthma, and TB. Further they found that it can be very beneficial to the liver and can also reduce the effects significantly of a hangover.

There has been more recent research on Ginseng than on any other herbal supplement, ever. The concern is that many times when people purchase Ginseng at various stores it may have been over processed and therefore not as effective. The best way is to make sure that you are purchasing authentic Ginseng and in order to do that you may have to purchase the Ginseng root. Oddly enough, with all of the research and studies that have been conducted on Ginseng the FDA has yet to endorse it. It is known that people who suffer from high blood pressure, heart disease, bleeding or clotting disorders, or diabetes should not use Ginseng unless they speak with their physician first.

While it is true that Ginseng is most widely recognized as a medicinal herb it is also used quite frequently in teas and in cooking. Most people are aware of the infamous Ginseng tea but many are not aware that Ginseng is sliced and put into soups and often boiled and mashed, added to stir fry dishes, and added to boiling water when making rice. It is much more common for cooking in Chinese, Korean, and Asian foods.

Often Ginseng is used when cooking chicken and mushroom dishes. Many people also use it in desserts for some added zing. It is often used in soups, salads, and even jellies. It seems that most people who enjoy the benefits of Ginseng for cooking are vegetarians but it might be becoming more popular since people are now learning the true benefits of this very popular herb.