Fresh herbs, vitamins to stay in shape

Fresh herbs, vitamins to stay in shape

Herbs, or fresh herbs, have real health benefits. A natural and healthy way to whet your appetite while getting your fill of antioxidants.

      

Part 1: The health benefits of fresh herbs

Part 2: Choosing and keeping them well

1 / The health benefits of fresh herbs

In the ground, in a planter, or prominently on the stalls in summer, here comes the full season of herbs. High in flavor, they give a festive air to the most banal of summer recipes. They help to moderate the consumption of salt and fat while increasing our intake of minerals and vitamins. Their richness in potassium, calcium and magnesium strengthens our bones and lowers excess tension.

These fresh herbs also contribute to iron intake and provide high proportions of beta-carotene (or provitamin A), vitamins C, E and B9, which participate in the prevention of cardiovascular diseases and most cancers. . To take advantage of their precious nutrients, choose them firm and green at the time of purchase, eat them fresh and chop them at the last moment. Enjoy your meal!

• The Basilic

- Its nutritional benefits

A good content of iron and anti-fatigue trace elements, whose assimilation is optimized by vitamin C. Hence the advantage of combining it with lemon juice or a fruit such as strawberries.

- In the kitchen

A must-have for pesto (olive oil, garlic, basil, pine nuts, parmesan), it is the perfect flavor for Mediterranean recipes.

- The + Our Time: Buy it or pick it in very small quantities because it turns black quickly.

• Chervil

- Its nutritional benefits The richest in calcium, good for the bones.

- In the kitchen Its flavor is reminiscent of

parsley, with a slightly more aniseed note. It finds its place in salads, omelets, eggs in jelly, soups ...

- The + Our Time: In the garden, do not expose it too much to the sun, which makes it turn yellow. Sow from April to September.

• Chives

- Its nutritional benefits: From the alliaceae family, such as garlic and onion, it contains sulfur compounds recognized as protective against digestive cancers.

- In the kitchen: Delicious in fromage blanc, it likes to spice up salads, grated carrots, cucumber and artichoke.

- The + Our Time: To chop preferably with scissors to preserve the juice.

• Parsley

- Its nutritional benefits: Vitamin C concentrate useful for resisting infections, it is recommended for those who consume little citrus: 2 tablespoons (20g) = 35% of the recommended intake.

- In cooking: A major ingredient in Lebanese tabbouleh, it goes well with almost any food. Its stems are used in soups.

- The + Our Time: Curly parsley is more aesthetic in decoration, flat parsley more tender and tasty.

• Tarragon

- Its nutritional benefits: Rich in flavonoids, these powerful antioxidants that prevent cell aging that help

to keep a good memory.

- In the kitchen: A must-have with tarragon chicken (with cream), Béarnaise and gribiche sauces, it goes well with green salads, eggs and potatoes.

- Le + Notre Temps: To obtain tarragon vinegar, let a bunch of chopped tarragon macerate for two weeks in 35cl of white wine vinegar. Then filter, place the vinegar in a bottle with a sprig of fresh tarragon and stopper well.

• Dill

- Its nutritional benefits: Champion of beta-carotene good for the skin, a tablespoon (10g) provides 15% of the recommended daily intake.

- In cooking: Inseparable from salmon, its anise flavor enhances

marinades for fish. Mixed with cream, it season potatoes or cucumber.

- The + Our Time: It is the easiest grass to grow,

it just needs to be sheltered from the wind.

• Coriander

- Its nutritional benefits: Useful for preventing osteoporosis thanks to its vitamin K intake: 1 tablespoon (10g) = 70% of the recommended daily intake.

- In cooking: It is widely used in Asian cuisine. Its marked flavor goes well with fish, seafood, beef, duck, curries.

- The + Our Time: Not to be confused with its fruits, also called coriander seeds, which flavor pickle jars or can be used in digestive herbal teas.

• Mint

- Its nutritional benefits: The richest in magnesium and iron, good for energy. One tablespoon (10g) provides 10% of the recommended intake.

- In the kitchen: In a savory version, it perfumes tabbouleh and spring roll. In a sweet version, it refreshes smoothies and fruit salads.

- The + Our Time: To chisel it, superimpose leaves, make a roll and slice thinly