Properties of Different Types of Fresh Herbs

Properties of Fresh Herbs

Nutrition experts recommend that individuals consume 3 to 5 "servings" of vegetables daily. Each serving is equivalent to one cup of raw vegetables or half a cup of cooked vegetables.

Delicious and appetizing herbs that are a staple on many Iranian dinner tables each have their own nutritional and therapeutic properties. To start, it might be good to talk a bit about the properties of a few common herbs, such as watercress, basil, green onions, mint, parsley, tarragon, savory, radish, and …

It’s important to know that all aromatic or essential oil herbs like basil, mint, savory, etc., share four common properties: anti-flatulent, analgesic, antispasmodic, and antimicrobial. However, apart from these shared properties, each of them has its own specific characteristics.

Properties of Fresh Herbs – Properties of Basil

Basil has antioxidant properties and is therefore anti-cancer. Basil is appetizing, expectorant (for treating cough), and anti-nausea. The basil found in fresh herbs stimulates milk secretion in nursing mothers and aids in eliminating intestinal worms and treating stomach cramps, gastritis, constipation, and intestinal inflammation. Basil affects the nervous system and plays a significant role in treating nervous irritations, fatigue, depression, anxiety, and insomnia.

Properties of Fresh Herbs - Properties of Green Onions

Another herb found in fresh herbs is green onions, which can help relieve asthma symptoms. Green onions play a role in preventing heart disease and are also used for the treatment of hemorrhoids. Additionally, adding green onions to dishes like meat and fish can reduce their unpleasant odors.

Properties of Fresh Herbs - Properties of Savory

Savory is another herb in fresh herbs that belongs to the mint family and has a very penetrating aroma. Due to its pungent flavor, it is less commonly used fresh, although some families add a certain amount of savory to their fresh herbs.

Savory has a high antimicrobial property, controls sweating, and is recommended as an anti-thirst herb for individuals suffering from diabetes. This herb is also antiviral for herpes, antiparasitic, expectorant, stimulant, and strengthens the stomach.

Properties of Fresh Herbs - Properties of Mint

Mint is one of the widely used herbs and is abundantly consumed in fresh herbs. Mint is a perennial bushy plant that comes in various types. Its general properties include: anti-nausea and vomiting, antiviral for herpes, antipruritic, antipyretic, bronchodilator, and detoxifier. Another property of mint is its analgesic and pain-relieving abilities.

Properties of Fresh Herbs - Properties of Parsley

Parsley is also one of the tasty herbs used in fresh herbs: this plant belongs to the family of umbellifers or the parsley family. This herb reduces uric acid and is known to lower blood pressure. Therefore, its consumption is recommended for middle-aged individuals. Additionally, it is a source of vitamins C and beta-carotene, and contains minerals like iron and calcium.

Properties of Fresh Herbs - Properties of Tarragon

Tarragon is another aromatic herb found in fresh herbs that has somewhat different properties compared to the others. This plant is from the sunflower family and is a source of minerals such as calcium, phosphorus, iron, magnesium, sodium, and potassium.

In addition to the general characteristics of aromatic plants, including being antispasmodic, analgesic, anti-flatulent, and antimicrobial, it is also sedative, anti-inflammatory, and a remedy for toothache. Ibn Sina's medical book mentions that tarragon has mild narcotic effects; perhaps its analgesic capabilities are due to this. Consuming tarragon is also known to be beneficial for treating mouth ulcers and sores, so we recommend including it among your fresh herbs.

Enhancing Memory with Fresh Herbs

Fresh herbs have antioxidant roles and their consumption increases memory. In fact, fresh herbs can maintain the elasticity of blood vessels by neutralizing free radicals, allowing better blood supply to the brain and nerves, thus preventing the decline of cognitive abilities and memory.

Mix Your Fresh Herbs

When consuming fresh herbs at the table, each family member tends to go for a specific herb; for instance, children eat green onions while the father prefers basil and mint, but the mother opts for a combination of all these herbs. But which approach do you think is more correct?

Herbs are various plants that, although they do not have the same compositions, are similar regarding their constituents. For example, all plants share varying degrees of water, fat, a lesser or greater amount of fiber, and color.

However, in some cases, certain constituents exist only in one type of plant, making it distinct. Generally, when we consider a table for the presence of B1, B6, B5, zinc, minerals, potassium, manganese, etc., and place ten herbs together, though their percentages may occasionally look alike, a specific disarray of compounds will be observable.

On the other hand, since each plant has its own minerals and vitamins, it should be noted that consuming a specific type will lead to a greater intake of potassium, iron, zinc, manganese, or vitamin C . Consequently, not all necessary and essential nutrients will be obtained by eating just one type of herb. Therefore, consuming a mixture of fresh herbs is recommended as a suitable dietary habit.

All aromatic or essential oil plants like basil, mint, savory, etc., share four common properties: anti-flatulent, analgesic, antispasmodic, and antimicrobial.

Notes on Some Herbs Found in Fresh Herbs

Pregnant and nursing women should cautiously consume basil!

During pregnancy and nursing, women should not consume excessive amounts of basil; having it as part of fresh herbs is acceptable, but large and prolonged amounts may pose risks.

Don’t underestimate savory!

Savory does not cause poisoning or side effects in humans, but excessive consumption, due to its pungency, may cause inflammation in the oral mucosa.

Parsley and photosensitivity!

Parsley is an emmenagogue; large amounts, over 200 grams per day, pose a risk of miscarriage for pregnant women. Additionally, some individuals are allergic to plants of the parsley family, such that if they consume parsley and expose themselves to sunlight, blisters and skin rashes appear on their skin. This condition is termed photosensitivity, and those who experience these symptoms should avoid consuming parsley family plants.

Storing Fresh Herbs in the Refrigerator

To store fresh herbs in the refrigerator, first clean and wash them. Then place them in a thin cloth and put them in the refrigerator. If there is a large amount of herbs, to keep them fresher, after cleaning, place a portion in a bag while sitting it upright and store it in the refrigerator, washing it before consumption.

Nutrition Department of Qom University of Technology