Kitchen Herb Gardens are the perfect healthy way to flavour food and are considered a better environmentally friendly alternative to salt.
In keeping with the UN’s Sustainability Goal 3, good health and wellbeing, owning your own herb garden has many health benefits:
· They’re a great alternative to salt (too much of this can cause high blood pressure which may lead to cardiovascular problems)
· Fresh herbs contain large amounts of vitamins A, C and K for growth, development and immune function
· Many contain polyphenols which have antioxidant and anti-inflammatory effects. Antioxidants prevent cell damage which can prevent some medical conditions.
· They have anti microbial properties which is great for gut health
· Rosemary and other herbs can help regulate blood sugar levels
· Thyme can help get rid of or soothe a cough when brewed into a tea
Using herbs from your herb garden instead of salt also helps our environment. Salt production is energy and water-intensive and often transported over long distances. A lot of pre-packaged food contains high levels of salt, so by home cooking with your herb garden, waste can also be reduced. Lots of healthy, sustainable recipes can be found SUeatable cookbook.
During Go Green Week, we are offering a range of herbs, such as coriander, rosemary, thyme, basil, and oregano. All of these require soil with good drainage and a sunny but sheltered spot, especially during the winter. Thyme prefers dryer conditions so water every 10-15 days, coriander likes moist soil at all times and basil grows best in a greenhouse or on a windowsill. Cut back rosemary, thyme and oregano to keep them bushy.
Here are some easy ways to add herbs into your cooking:
Coriander – top soups, salads and curries with fresh coriander (cut at the base of the stalk for more flavour).
Rosemary – works well with roasted or grilled meats and vegetables, add to bean, potato or egg dishes
Basil – make your own pesto or other dressings and sauces, sprinkle on pizzas or blend in soups
Oregano – brilliant for marinating, use in casseroles, seafood or egg dishes
Thyme -flavours roasted veg, it’s long cooking time is also great for marinating or using in sauces
Thinking about cutting down on dairy and meat, read this post for inspiration.
