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PURE AND NATURAL HERBS

Herbs are the part of a plant leaf that is used in cooking; They can be eaten fresh or dried. Any other part of the plant, which is usually dried, is called a spice. These include, for example, bark (cinnamon), berries (black pepper), seeds (cumin), roots (turmeric), flowers (chamomile), flower buds (cloves), and flower stigmas (saffron).

Herbs are a great way to add flavour and colour to any type of dish or drink, sweet or savoury, without adding fat, salt, or sugar. In addition to flavour and colour, each has its own set of health-promoting properties. Fresh herbs tend to have a delicate flavour, so if you add them to your cooking, do so at the last minute. Tasting your dish as you go will help you know if you've added enough. If not enough herbs are used, the flavour of the dish will be slightly altered, but if too many herbs are added, their flavour will overpower the other ingredients.

Fresh herbs often contain higher levels of antioxidants than processed or dried herbs. If you are using herbs for the first time to take advantage of their health-promoting aspects, try adding your fresh herbs at the end of cooking or when serving to preserve these properties.

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