Herbs

With their cornucopia of ingredients, herbs have a positive effect on health. Most of the knowledge about these effects comes from natural or folk medicine. They are often not used as culinary herbs but as medicinal herbs.

Today, scientists around the world are researching which ingredients are responsible for which effects and to what extent herbs can also protect against illness as part of a balanced diet.

Appetite stimulant: Bitter substances in sage, bay leaf, basil, thyme, rosemary, oregano and wormwood stimulate the appetite.

Gastrointestinal soothing: Many herbs soothe the stomach, relieve cramps and thus protect against flatulence (e.g. dill, fennel, juniper, savory).

Draining: culinary herbs such as parsley, basil, cress and borage stimulate kidney activity and urine production.

Preservative: Certain substances in herbs and spices act against oxygen radicals, bacteria and fungi. This explains, among other things, the preservative effect of rosemary.

Salt-saving: If you use plenty of culinary herbs, you can save salt and thus enrich your sense of taste and also prevent the possible promotion of high blood pressure.