Cooking with Fresh Herbs

Fresh herbs have a captivating aroma and flavor that dried herbs just cannot match. Try any of the following popular varieties and we guarantee you will taste the difference.

To make using fresh herbs easier, there are also some suggestions for fantastic food ideas that really showcase their strengths. Plus, the tips and suggestions for preparation and storage will help you easily preserve that first-day freshness well into the future.

How to Use
Each herb has a distinctive flavor that makes it an ideal partner for certain foods. Following are some favorite serving suggestions.

Mint
A blast of refreshing minty flavor complements both sweet and savory dishes.

* Garnish fruit salad or Crystal Light low calorie drink mix with a fresh mint sprig
* Stir chopped mint into prepared Minute Rice
* Add chopped mint to Jell-O pudding or stir into thawed whipped topping and spoon over fresh berries.

Oregano
The dainty leaves of oregano add a rich, spicy kick to tomato sauces and Greek dishes. Aside from its supreme antioxidant abilities (oregano has up to 20 times the antioxidant activity of other herbs, and ounce-for-ounce beats out apples and oranges). Oregano is a potent anti-inflammatory agent too. That is what German and Swiss researchers found recently when they gave oregano’s active ingredient to mice with swollen paws. The swelling subsided in up to 70 percent of the mice.

* Stir oregano into tomato sauce or sprinkle on pizza.
* Toss hot vegetables with Italian dressing then stir in oregano.
* Add chopped oregano to batters and crumb mixtures such as stuffing mix before frying or baking.

Rosemary
The woodsy flavor and aroma of these silver-green leaves goes well with meat and potatoes. Rosemary is a robust herb that adds oomph to dishes, but can it crack down on cancer? Scientists think so, at least a concentrated extract of the herb might. Some researchers believe oregano can block dangerous carcinogenic compounds called heterocyclic amines (HCA) from forming during cooking.

A Kansas State University food scientist, motivated by a study showing that marinades made with rosemary, thyme and other spices could cut HCA in grilled steak by 87 percent, tried rosemary extract alone. Bingo. The rosemary wiped out any trace of HCA in the cooked beef patties, and without a strong rosemary taste. Researchers credit phenols with protective antioxidant, anticarcinogenic and anti-inflammatory effects.

* Stir into soups, sauces and marinades.
* Add to ground meat along with Cheddar cheese before shaping into burgers or meatloaf.
* Add 1-tablespoon to potatoes coated with dressing for flavorful roasting.

Basil
These shiny green leaves add a sweet, peppery flavor to Italian dishes from pasta to pesto.

* Add to creamy dips, eggs and cheese dishes or sprinkle on salads for fresh flavor.
* Stir chopped basil and Parmesan cheese into melted butter and toss with popped popcorn.

Parsley
This versatile herb adds a fresh taste to any dish and provides a colorful garnish.

* Blend 1 /4 cup chopped fresh parsley with 1/ 2 cup softened butter and refrigerate several hours. Melt over cooked vegetables or spread over warm breads and rolls.
* Decorate meat platters and dips with a sprig of parsley for a festive look or sprinkle chopped parsley around the rim of a dinner plate.

Selection and Storage
Select brightly colored herbs with fresh, fragrant leaves and firm stems.

To keep herbs fresh, wash and refrigerate in a re-sealable plastic bag with two paper towels for up to a week. You can also stand a bouquet of herbs in a glass of water and cover loosely with plastic wrap. Refrigerate up to a week, changing water once or twice.

Freeze fresh herbs to enjoy them all year long. Wash, dry and strip leaves from stems. Fill ice cube trays halfway with leaves. Add enough water to cover; freeze. Pop out frozen cubes and store in freezer bags. Freeze up to six months.

Preparation
Wash herbs just before using and blot dry with paper towels.

To remove tough rosemary stems, hold the top of the stem in one hand and strip off leaves with the fingertips of the other hand.

To thinly slice fresh basil or mint, stack several leaves. Roll stack lengthwise into a cylinder and cut crosswise to form thin strips.

Add fresh herbs near the end of cooking or sprinkle over food just before serving to preserve flavor. Keep in mind that 1-tablespoon fresh herb equals 1-teaspoon dried.

Using Yantra in Ayurvedic Herbalism

Yantra simply means ‘device’ in Sanskrit, and similar to devices like radios that tune into certain frequencies, yantras both tune into and amplify very specific vibrations that are salubrious to our herbal intentions. How does this spell healing to the Ayurvedic practitioner and their client? There are many reasons but here are some to ponder.

Yantra - Good for the Herbs
The Yantra is considered to be a geometrical equivalent of a mantra, and so it is about generating or modulating vibrational energy. Since the Yantra is more static, the vibration is steady, like a standing wave ‘trapped’ or ‘channeled’ by boundaries and filters. It also tends to be precise more often than a mantra. This particular vibration enhances the power of the herbs; it is like having a Gyoto monk or a Kashi pujari personally attending the herbs and continuously chanting empowering mantras. In fact, when using mantras to empower herbs, I have found that first directing the mantra through a yantra seems to focus the power of my sankalpa (intention). As Vamadeva points out, it creates a pattern in the herbs that will more effectively hold mantras.

Because a properly made Yantra invokes a pure, non-vitiated vibration, it activates the pure activities of an herb. For instance, Ashwagandha will create more Ojas than Kapha when used with a Yantra because Ojas can be seen to be the pure form of Kapha. The same goes for Prana and Tejas. The right yantra can also make herbs more Sattvic, while another yantra, say of a Goddess like Kranti, can make the herbs Rajasic. The choices of the herbalist are not “good or bad”, but rather about which energies are preferable: sometimes it is Rajas or Tamas.

Yantra - Enhances Practitioner Herb Wisdom
The Yantra is an archetypal symbol that can trigger the ability to innately know what an herb is good for and if it is good for you. It has this power because by looking at it, certain energetic structures in our subtle bodies are activated that allow a direct link to an intuitive knowledge of the herb. In other words, when you look at a jar of herbs on which a yantra is placed, your eyes read the text under the label or visually inspect the herbs, but your third eye reads the yantra, and gets to the codes to open up a part of you that can hear what the medicine is saying. Of course, only a great Vaidya Yogi can fully do this, but I am sure it happens subtley for some and subliminally for others. Tradition is that the same exact yantra actually exists inside of us, in the patterns of certain inter-chakra nadi networks within the within.

If we are lucky and skillful, a Yantra can be programmed, or requested, to gather and hold our accumulated collective efforts, thereby building the Prana of the remedy, the clinic, or the vaidya. Of course, any logo can do this, but to the extent that the yantra carries and promotes a special Shakti, it enhances above any other logos of our enterprises.

Utilizing Yantra
Respect is the key to correct use of a yantra as it is the mansion of a particular goddess embodying a cosmic principle. Since the moon significantly helps to govern the Soma in the herbs, I often will place a large Sri Yantra engraved on a Silver, Copper or Gold plate on top of the herbs and place this overnight out in the light of the full moon or during some other auspicious muhurta (moment). The Yantra can also be placed on the herb jar label. Yantras are more powerful when engraved in metal, so in India I once commissioned an artist to engrave the Sri Yantra in the metal tops of my herb jars. They were beautiful and I feel the Goddesses who empower herbs appreciate beauty and are more likely to take up residence in herbal practices and apothecaries that embrace and radiate beauty. Well made and skillfully used Yantras can promote this beauty.

It is best to practice Yantras within the whole of the tradition to fully utilize its synergy; it will not thrive when torn from its Vedic roots. Good results can be generated with the judicial use of these mystic diagrams, but like any Vedic science, the use of Yantras is best learned directly from the Yantra and from an experienced expert, and not from mere written words. In fact, to be assured that I have a great expert on my side who will rectify my mistakes and lack of skill, I almost always use Yantras that I have personally immersed into the Ganga to invoke her Divine blessings. As Ayur, the continuity aspect of consciousness, is a hologram, Yantra helps us reflect That.

by Prashanti De Jager

Foods, Nutrition and Eczema - Is There a Link?

Eczema, or atopic dermatitis, is a chronic, recurring skin inflammation that appears as blisters that dry to become a scaly, itchy rash. People with eczema often have a personal or family history of allergic conditions such as asthma or hay fever. Exposure to certain irritants and allergens in the environment can worsen symptoms, as can dryness of the skin, exposure to water, temperature changes, stress and some foods.

It’s not clear how important food sensitivities and allergies are in eczema. The effects of foods on the skin are complicated and difficult to assess. Foods that have been associated with making eczema symptoms worse include

• cow’s milk
• eggs
• peanuts
• soybeans
• wheat
• seafood
• fruit with seeds
• chocolate
• food coloring

Also, food additives such as sulfites and MSG may aggravate eczema. However, it is different for every individual, so if you suspect that some foods may be making your eczema worse, you should discuss this with your health care provider who can help you make dietary changes and determine if restricting them in your diet might reduce the incidence and severity of your eczema. Paying attention to what you eat and the effect it has on your skin may help you avoid foods that can provoke eczema flares.

The most reliable way to determine whether you have a sensitivity or an allergy to a particular food is to eliminate the suspected food from your diet for 6 weeks and then reintroduce it back into your diet. If you are sensitive or allergic to it, then your skin rash should clear while avoiding the problem food, and eating the food should again cause the skin rash to return. Always test one food at a time.

How will you know if a food is making your eczema worse? Food sensitivities can occur immediately in some cases and they can be delayed in other cases.

• Symptoms of immediate food sensitivity may worsen shortly after eating the trigger food and can include:
  • itching
  • scratching
  • redness
  • swelling and irritation around the mouth
  • urticaria (itchy, fluid filled lumps on the skin).
• Other symptoms may occur such as abdominal pain, vomiting, wheezing, itchy eyes and sneezing.
• Symptoms of delayed food sensitivity will develop 6-24 hours after eating the trigger food and include worsening of itching and eczema. Sometimes abdominal pain and diarrhea will also occur.

Keep in mind, though, that even if a food sensitivity is proved, excluding the food is unlikely to “cure” the eczema, though symptoms may become less severe. You will still likely need the usual treatments. See your family doctor or dermatologist to find out what the best treatment is for you.

By SkinCareGuide.ca