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Most people think of herbs as medicine used only by alternative practitioners who do not employ conventional medical practices. Though medicinal herbs are different from culinary ones, the latter still confer several health benefits. They provide a wide variety of active phytochemicals that promote health and protect against chronic diseases.

The following are the most common culinary herbs and their benefits on our health:

Basil: An important ingredient in many dishes, basil is also used in larger quantities as a tonic and cold remedy.

Chives: These tiny relatives of the onion contain sulfur compounds that may lower blood pressure if eaten in large amounts.

Coriander: Pungent fresh leaves or seeds may be chewed to ease indigestion.

Dill: Widely used in pickles, salad dressings, and fish dishes, dill is also eaten to alleviate intestinal gas.

Mint: Chewing the leaves can freshen breath. Mint tea is a digestive aid.

Oregano: used for flavouring. It is said to aid digestion and alleviate congestion.

Parsley: when consumed in portions of at least 30g, this herb contains useful amounts of vitamin C (fresh parsley only), calcium, iron, and potassium. Parsley is also high in bioflavonoids, monoterpenes, and other anti-cancer compounds.

Rosemary: It’s leaves contain an oil used in liniments to relieve muscle aches. Rosemary tea is said to alleviate headaches.

Sage: Sage tea can be used as a digestive aid; as a mouthwash, or gargle to ease painful gums, mouth ulcers or sore throat. Research indicates that sage oil can also boost acetylcholine levels in the brain, improving memory.

Thyme: Brewed as tea to quiet irritable bowels, as a gargle for a sore throat, or as syrup for a cough or congestion.

Chamomile: Is a de-stressor and relaxant.

Fresh neem and dry curry leaves: lowers diabetes, is an excellent blood purifier, helps treat eczema, urinary tract infections and macular degeneration.