Healthy herbs you must include in your diet without fail!

Herbs that most of you can grow in the backyard can do more than adding flavour to various dishes. Apart from enriching the taste and flavour of the dish, they can be used as natural remedies to deal with various health problems. Also, these herbs are low in calories and easy to digest. Here’s a list of eight healthy herbs you must always keep in your kitchen cabinet.

Basil leaves (tulsi ke patte): The best part of basil or tulsi leaves is that they can be used either in the dried form or fresh form. This herb can be used as a powerful anti-bacterial, anti-inflammatory and anti-cancer agent apart from fighting stress and improving digestion. To reap the medicinal benefits, eat raw tulsi leaves every day in the morning or add them to your juices.

Oregano (sukhe ajwain ki patti): Oregano has the highest amounts of antioxidants than any of the dried herbs. It also has high amounts of omega-3 fatty acids, manganese, iron and vitamin K and is commonly used to treat respiratory tract and gastrointestinal disorders. Known to have anti-microbial properties, it has been used traditionally to relieve cold, cough and body pain. Just sprinkle oregano on soups and salads for better health.

Parsley (ajmoda): This Mediterranean herb is used for garnishing your dish and has more health benefits of you ever thought of. Parsley has a high amount of flavonoids that help lower your cancer risk, whereas the essential oils boost your immunity and helps keep your heart healthy. Add a dash of freshly chopped parsley on your dishes or sprinkle a teaspoonful of the dried herb over your food to reap its benefits.

 Rosemary (dauni): Rosemary is available in an extract form and is used in teas and aromatic oils for its soothing and calming effects. Used in aromatherapy, it helps relieve pain, enhance immunity, boost blood circulation, improves digestion and prevents neurological diseases. This herb can be used fresh or can also be dried and stored.

Coriander (dhania): The aroma and flavour of coriander or dhania help it gain a very useful place in the kitchen. It is known to help with anaemia as it is a rich source of iron and a strong immunity enhancer. Being rich in various vitamins and minerals, it is a great detoxifying agent and has dermatological benefits too. Fresh coriander leaves can be used for garnishing or coriander seeds can be used for cooking.

Mint (pudina): Mint or pudina is a classic herb used in a variety of cuisines. It’s refreshing aroma and flavour make it a very popular addition to juices and smoothies. It is used to cure digestive ailments and maintain oral health. These small leaves are a powerhouse of vitamin C, dietary fibre and iron. It also keeps your skin radiant and hair healthy. Consumption of mint extracts like in tea is known to provide relief from headaches and migraine attacks.

Curry leaves (kadi patta): Curry leaves commonly known as kadi patta is a rich source of vitamin A, fibre and folic acid. When added to any hair oil, it improves your hair health. These leaves also help fight digestive disorders, diabetes and cardiovascular. Curry leaves can be used fresh or dried, but raw leaves are preferably healthy than other forms.

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