CHICORY

 It is a bushy perennial herb with blue, lavender, or occasionally white flowers. It grows as a wild plant on roadsides in its native Europe, and in North America.

 Chicory may be grown for its leaves, eaten raw as a salad. It is generally divided into three types of which there are many varieties.  Radicchio, Sugarloaf, Belgian endive.

Chicory (especially the flower) was used as a treatment in Germany, and is recorded in many books as an ancient German treatment for everyday ailments. It is variously used as a tonic and appetite stimulant, and as a treatment for gallstones, gastro-enteritis, sinus problems and cuts and bruises.

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Parsley:

Parsley is native to the Mediterranen region of Southern Europe.

It derives its name from the Greek word perroselinum, meaning 'rock celery' (Parsley is relative to celery), and is a biennial plant that will return to the garden year after year once it is established. 

Parsley has been honored for its health benefits since the days of the ancient Greeks and Romans, who used parsley for many different applications.  They would chew on a sprig to refresh their breath, eat the leaves when they wanted to relieve digestive upset or make parsley tea to enjoy its diuretic properties.  These traditional uses are still recommended by many natural-medicine-oriented healthcare practitioners.

While parsley is a concentrated source of traditional vitamins and minerals, its unique phytonutirents may also contritute to its longstanding reputation of being a healthy-promoting food.  Parsley contains two types of distinctive phytonutrient conponents that provide unique health benefits.

The first is its vilotile oil compents--including myristicin, limonene, eugenol and alpha-thujene.

The activity of parsley's solatile oils quality it as a 'chemoprotective' food.  The second is parsley's flavonoids--including apiin, apigein, cirsoeoil, and luteolin. These flavonoids--especially luteolin--function as antioxicants that prevent oxygen-based damage to cells. 

Parsley is also a concentrated source of many other nutrients providing additional health-proofing benefits. These  nutrients includeenergy-producing iron, bone-building, calcium and magnesium, heart-healthy potassium and dietary fiber; free-radical-scavenging vitamine E and maganese, and sleep-promoting tryptophan.  Since fresh parsley contains only 3 calories per 2 tbsp serving, it is an ideal food for healthy weight control.

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Calendula

Calendula and calendar are derived from the same Latin word, reflecting the plant's almost continuous blooming season.  This sun-loving orange flower is also known as pot marigold, oculus Christi, and amusingly enough, jacknaples on  horseback.

Though it is occasionally thrown into a stewpot as an herb, and the orange petals are still sometimes used to color butter, calendula is most famous for its curative properties. the flower petals have been known for hundreds of years to provide an effective poultice for bites and stings, and the juice of the plant is available even now in ointments and lotions for chapped or burned skin.  During the Civil War, both the Northern and Southern armies used calendula to bind up wounds.

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Good info Nancy and cute picture.

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Thank you~Diana

Basil

Basil has also been appreciated for its medicinal qualities as a digestive aid and antibacterial agent.  Basil is a highly fragrant plant whose leaves are a familiar seasoning herb for a variety of different foods and a favorite in the Mediterranean region.  Basil is both tonic and calming to the nervous system, making it a natural tranquilizer for the kind fo frazzled nerves tht lead to insomnia.  If this is your problem, have a good 'soupe de pistou' in the evening. Check below.

Why basil should be part of your healthiest way of eating

Basil contains powerful antoxidant flavonaids. 

Varieties of basil

There are several varieties of Basil including: Sweet Basil, the Italian classic for making pesto and popularly served on top of tomatoes and mozzarella cheese. Sweet Thai Basil, which has an intensely rich aroma and is great with curries, fish and salad: Holy Basil with its hint of mint is often served on top of noodles; Cinnamon Basil used for making tea and potpouris; and Lime Basil which has a tangy citrus taste and is a favorite in South Asian cooking.

Fresh Basil: For the most nutritous and best tasting Basil, select fresh Basil with vibrantly colored leaves.  Avoid leaves with dark spots or yellowing.

The best way to store Fresh Basil: To preserve the gretest number of nutrients and freshness, wrap fresh Basil in a damp paper towl and place in the warmest part of our refrigerator (the top shelf). It will keep for up to 5 days.  The lower portion of your refrigerator is too cool and will cause the formation of brown spots on the leaves. 

Dried Basil: Should be kept in a tightly sealed glass container in a cool, dark, dry place where it will keep fresh for about 6 months.  Keep track of freshness by writing the expiration date on your container.

The best way to prepare basil - To retain nutrients, it is best to wash fresh Basil under cold running water and pat dry with a paper towel.  Do not soak Basil or the water-soluable nutrients will leach into the water.  It is best to pull the leaves off of the stem as the stems have a bitter flavor.

The healthiest way of cooking with basil:

Fresh basil: To retain the maximum number of nutrients and flavor, it is best to add fresh Basil to your dish at the end of the cooking time.  Basil is a very delicate herb; which can be sprinkled on your dish after it has been cooked.

Dried Basil: Heating dried Basil will help release some of its flavor.  It is best to add dried Basil after half of the cooking time has clasped to allow it to warm up and add more flavor to your dish.  Before using, rub dried Basil between your fingers to release its essential oils.

Tips: 3 ways to Enjoy Basil

1. Pesto

2. Serve with tomatoes, fish and poultry

3. Add to salads and serve as garnish for soups

Health benefits of basil:

Basil contains flavonaids, which as orientin and vicenin which have been found to protect cell structures and chromosomes from radiation and oxygen-based damage.

Promotes Anti-Inflammatory Activity

Basil is considered an anti-inflammatory food since its volatile oil, eugenol, has been found able to block the activity of the cyclooxygenase (COX).

Additional Health-Promoting Benefits of Basil

Basil is also a concentrated source of energy-producing iron; bone-building calcium, heart-healthy potassium, magnesium, and figer, and free-radical-scavenging vitamin A, vitamin C, and manganese.

'Soup de Pistou'

http://www.soupsong.com/rpistou.html

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Mustard Seeds

While Mustard Seeds were used for their culinary properties in ancient Greece, it is believed to have been the ancient Romans who invented a paste from the ground seeds, which was probably the ancestor of our modern day mustard condiment.  Mustard Seeds are the seeds from which we get mustard greens, a cruciferous vegetable related to broccoli, Brussell Sprouts and cabbage. 

Mustard Seeds contain glucosinolate phytonutrients that have been found to have anticarciogenic propereties.  They are also rich in antiosicant nutrients including the mineral selemium as well as flavonoid antioxidants. 

There are three types of Mustard Seeds: white, brown and black.  Mustard Seeds are also available as ground powder.

Mustard Seeds are also a concentrated source of heart-healthy omegs-3 fatty acids, magnesium anda dietary fiber, free-radical-scavenging selemium, zinc and magnanese; energy-producing protein, iron, niacin and phosphorus; bone-building calcium; and sleep-promoting tryptophan.

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