Growing up there were a few spices in our cabinets, most of which sat unused. I wasn’t sure what some of them tasted like or how to use them. We certainly never had fresh herbs or spices. Even our onions and garlic where in flakes or powder form.
As I have adopted a healthier lifestyle, I have been experimenting with herbs and spices. Not only do they make your food taste better; they are loaded with all kinds on health benefits. One of the things I find intriguing is how they can fight the damaging effects stress plays on the body.
That being said, this is an area in which I am still learning and by no means an expert. However, I am so impressed by what I am learning and think every runner needs a basic knowledge of the benefits herbs and spices can add to your ability to perform and recover. They are often antiviral and antibacterial. They contain trace minerals such as iron, chromium, copper, zinc, iodine, manganese, and selenium. They also contain more antioxidants than fruits and vegetables.
Herbs and spices will have more nutritional value when they are fresh than if they’ve been sitting on a shelf for a long time. You should consider growing your own or buy the highest quality. Don’t skimp on quality if you want to get the best flavor and the most benefits from them.
If you’re wondering what constitutes the difference between herbs and spices, it has to do with what part of the plant they come from. Herbs are from the leaves and spices come from the bark, bulb, roots, seeds, or stems.
12 Common Herbs and Spices and an Overview of Their Benefits.
- Basil – anti-inflammatory; antiviral prevents osteoporosis; aids in digestions (used to treat digestive disorders); boosts mood; supports the liver with natural detoxification properties to aid metabolism.
- Cayenne – improves the absorption of other nutrients; improves circulation and reduces risk of heart problems.
- Cinnamon – highest in antioxidants; anti-inflammatory; antimicrobial; lowers blood sugar; reduces nausea; aids in fat burning.
- Cumin – improves digestion; balances blood sugar; protects against memory loss and the damaging effects of stress; anti-inflammatory; fights against colds and can be used as an expectorant to loosen phlegm; promotes liver detoxification and weight loss.
- Dill weed or seed – soothes the stomach; antibacterial; reduces menstrual cramps; anti-depressant; lowers cholesterol; anti-convulsant effects; aids digestion; boosts energy; anti-microbial properties that fights fungus and bacterial infections.
- Garlic – anti-inflammatory; cancer fighting compounds; protects the liver from toxins; lowers blood sugar.
- Ginger – reduces nausea; anti-inflammatory properties that reduce muscle pain, soreness and help with osteoarthritis and menstrual cramps; lowers blood sugar, lowers cholesterol and reduces the risk of heart disease; help treat chronic indigestion; anti-cancer properties; improves brain function and protects against Alzheimer’s disease.
- Mint – calms digestive issues (think IBS), indigestion or nausea; antioxidant; increases alertness and decreases levels of frustration, anxiety and fatigue; chewing the leaves or drinking mint tea can help reduce bacteria that cause bad breath.
- Oregano – High in antioxidants; anti-viral; anti-bacterial; anti-inflammatory; has cancer fighting properties.
- Rosemary – rich in antioxidants and polyphenol nutrients that can support memory, fight type 2 diabetes, and improve heart health; anti-inflammatory; supports brain and memory function and may ease the symptoms of Parkinson’s and decrease the risk of Alzheimer’s; stabilizes blood sugar; eases indigestion and stomach issues.
- Thyme – antifungal; antibacterial; one of the highest natural antimicrobials; aids in healing sore throats, coughs and bronchitis; lowers blood pressure; decreases the likelihood of food borne illnesses; boosts mood; cancer fighting.
- Turmeric – anti-inflammatory compound effective in treating the symptoms of arthritis; powerful antioxidant; lowers the risk of brain diseases, improves memory and prevents Alzheimer’s; lowers risk of heart disease; may prevent cancer and is being studied as a possible treatment for cancer.
Again, I’m not an expert on herbs and spices, but plan to study and learn more in 2019. In the past, I’ve made some half-hearted attempts at growing herbs and most of the time, if I didn’t kill them, I never used them. This year I’m going to apply myself, learn how to grow them and how to cook with them more frequently. There’ll be more to come as I learn and share what I’m learning.
How about you…have you ever had grown your own herbs? If so leave your suggestions or comments about your experience in the comments below.
