mustard seeds:

great the information, Nancy. That´s true, it is a free radical scavenger, but I didn´t know much about mustard. I´d like to add this though: it contains a lot of vitamin ---E--- that supports the mental faculties as do olives too. Unfortunately some stave off mental decline  with a crossword --certainly fun at  times--, but in fact they hit quite the opposite as it is like a grid hindering one in the long run i.e., when too often, from seeing beyond the horizon to say only that.

Carry on !

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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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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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Not all clovers have three leaves. 

The most common and conspicuous species are the red clover, the state flower of Vermont, imported from Europe as a hay crop; and white clover, a native.  Their round flower heads are purple to pink and white respectively.  Both grow under 1  1/2 feet tall, although the red clover is the taller.  Red clover's leaflets arise frm the flower stalks and are marked with prominent V marks called chevrons.  White clover forms large, dense strands of undergound spreading stolens--specialized branches along which new plants can spring to life.

You can find clovers on lawns, fields, and disturbed areas.  Both species bloom from spring to fall, but the best time to collect the flowers is in late spring, when the flowers bloom.

The North American Native Aborginals, who often ate the entire plant, sometimes included the dried roots in stews.  They grind into an excellent flour--good mixed with whole-grain flower in breads, muffins, and pancakes.  This adds a chewy texture and natural sweetness.

Since clovers are legumes,they provide a protein that complements that of whole grains. 

A strong infusion of flowers and leaves is good for detoxifcation and rebuilding.  It stimulates ad cleanses the liver and gallbladder, and creates a gradual sense of all-over strenthening and nourishment that helps with a varity of maladies.  People use it for gout, arthitis, skin disorders, and AIDS.

The tea is anti-inflammatory calming, expectorant, and antispasmodic (spasms).  People use it to reduce the severity of bronchial coughs, whooping cough, and even tuberculosis. 

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Coriander (Coriandrum Sativum)

The leaf of the coriander plant constitutes an herb in its own right--cilantro, or Chinese parsely--while the seed, whole or ground, has been used in cooking for over five thousand years, making the plant as a whole extraordinarily valuable to the chef.

Coriander makes an appearance in the Old Testament, where it is compared to the manna that God provided for the Israelites in their wanderings.

Meaning of Coriander - hidden merit.

Coriander is rather slow to grow and likes plenty of sun, but it will repay attention by supplying an aromatic bounty to the cook.

This is good for aromatics.  Essential Oil of Coriander

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Clinical Summary

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Sheep Sorrel

Common names are field sorrel, red top sorrel, sour grass and dog eared sorrel. It is a hardy perennial, and is much smaller than either French or Garden Sorrel. Is often tinged a deep red hue especially towards the end of the summer. It grows to about a foot high. It has narrow sharp pointed leaves and spikes of green flowers turning to red. Flowers in late spring.

Sheep Sorrel is high in vitamins A, B complex, C, D, K and E and the minerals include significant levels of calcium, iron, silicon, magnesium, sulphur, zinc, manganese, iodine and copper.

Sheep Sorrel also contains beta carotene and chlorophyll; citric, malic, oxalic, tannic and tartaric acids and it is rich in potassium oxalate. Because of the oxalic acid it contains, Sheep Sorrel is sometimes not recommended for people who have a history of kidney stones.

Young Sheep Sorrel leaves were popular as a cooking dressing and as an addition to salads in France several hundred years ago. Native Objibway Tribe also use Sheep Sorrel leaves as a tasty seasoning for meat dishes and also baked it into their breads. In early days it was of use against scurvy.

One of Sheep Sorrel's main claims to fame is its inclusion in the herbal tea, Essiac, which is purported to be effective in the fight against cancer.  Essiac was invented by a Canadian nurse named Rene M. Caisse, who named the formula with her last name spelled backwards. Born in 1888, Rene Caisse promoted the use of her tea in the treatment of a steady stream of cancer patients until her death in 1978 at the age of ninety. Rene Caisse's cancer  cure was used by persons with prostate cancer, advanced bladder cancer, and advanced breast cancer who are documented to have gone into remission.

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CHICORY (Cichorium intybus): 'and they shall eat the flesh in that night, roast with fire, and unleavened bread, and with bitter herbs they shall eat it.' Exodus 12:8 

 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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