Herbs have so many beneficial uses. Photo/Thinkstock
Herbs have so many beneficial uses. Photo/Thinkstock
Culinary herbs have been held in high esteem for thousands of years as natural remedies for many ills. Some beliefs are merely old wives' tales but many herbs can relieve symptoms and ease discomfort of non-serious conditions.
Those that ease digestive problems are rich in oils: for example the mintfamily, basil, rosemary, sage and dill. You can simply put a few fresh leaves in a pot and cover with boiling water to make a simple tea.
Culinary herbs add aromatic pizzazz to dishes, either individually or in a mixture. Every national cuisine has its favourite herbs - the Middle East and Greece favour marjoram, oregano, mint and dill; Thai cuisine uses coriander, basil and lemongrass; in Italy, sage, basil, parsley and oregano are commonly used; and in France tarragon, chervil and fennel are favoured.
Marjoram is often confused with oregano, and understandably so. Origanum is the generic name for several aromatic herbs called marjoram. Sweet marjoram (Origanum majorana) is the common variety grown in New Zealand gardens - a compact plant with soft grey-green leaves and a mild savoury flavour.
Use in lightly flavoured egg and fish dishes and add just before serving as it loses flavour on cooking.
Oregano (Origanum vulgare) is more robust in flavour and in growth, spreading rapidly as a ground cover. Pasta, pizzas and oregano is a wonderful match.
French tarragon is the aristocrat of all herbs. It is best enjoyed fresh. Its flavour is readily absorbed by sauces so use it sparingly. Tarragon is one of the classical fines herbes of French cuisine together with parsley, chives, chervil and marjoram. Russian tarragon is more vigorous but has little flavour compared with the French variety.
