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In cooking, herbs have been traditionally selected for their flavours- whether typical, unusual or exotic - which bring a subtle bouquet to a recipe. However, we must never forget that these plants given by mother nature are also rich in other beneficial properties. Once used in ancient remedies, today they are returning to play a central part in alternative medicine. Recent chemical analyses have given a scientific basis for these beneficial properties, which were once only known empirically. Within these natural plants, there is an abundance of vitamins, mineral salts, sugars, enzymes, essential oils and alkaloids - all recognised in pharmacopia. A recent study concluded that the human organism makes better use of these natural vitimins that synthetic vitamins. Certain herbs play a very important role in maintaining the health of the skin, mucuses, nails, hair, cornea and conjunctivitus. They are also important for growth and resistance against infections. Some herbs are filled with iron and vitamin C, both well-known as important agents in the fight against infection. Certain other herbs act as general stimulants or help the heart and digestive system. Others have antisceptic, or even antibiotic properties or can relieve stress and calm spasms. Several herbs are rich in vitamin E, which slows ageing and works in symbiosis with vitamins A, B and C. Some herbs have even shown signs of having anti-cancerous properties. This could perhaps prove to be the most magic potion of all!! Our health is therefore on our plate. As well as bringing flavour, cooking with fresh herbs is also "la cuisine de la santé" (cooking of health). Coté Bergamote invites you to come and discover it. |
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