Description

 Honey has been priced since ancient times as a sweetener and for its medicinal properties. Although most people find honey enjoyable, soothing and beneficial, scentific evidence for many of its therapeutic effects is generally lacking.

Properties

High in simple sugar (especially glucose and fructose). it contains traces of minerals (calcium iron, phosphorus, potassium, sulphur and magnesium).

Health Benefits

Supplies readily accessible energy which can act as a tonic, e.g. in hot drink. Honey soothes sore throats and cold symptoms. It has mild antiseptic properties and was used in traditional medicine to help heal wounds and burns. It is valuable as an alternative to sugar as it supplies some nutrients.

Cooking/Serving Methods

Usually eaten spread on bread or toast and widely used as a sugar substitute and for flavouring baking and sweet dishes.

Disadvantages

Like all sugars, honey may cause tooth decay and may be unhelpful for diabetics.

Description

 Familiar garden vegetable, originally native to south-west Asia but now cultivated in Britain & throughout the World. English onions have brown, papery skins and white, green-tinged flesh containing potent, volotile sulphur-containing compounds. They are widely used in cookery and also for healing in herbal medicines.

Properties

Contain several active chemicals and substances believed to be beneficial to the heart and circulation. In herbal medicine, onions are said to have expectorant, diuretic and antiseptic properties.

Health Benefits

Like garlic, onions(especially when eaten raw, may help to lower blood cholesterol levels and 'thin' the blood, reducing the tendency for clots to form. Hence they may protect against heart and circulatory diseases such as atherosclerosis, thrombosis and strokes. In herbal medicine, a small roasted onion applied to the ear was used to ease earache. Onions were added to gin in the resulting fluid used to treat kidney 'gravel' and dropsy. A homeopathic remedy is made from red onions and is useful in the treatment of neuralgia, colds, hay fever, toothache and laryngitis.

Cooking/Serving Methods

May be eaten raw, sliced in salads, or roasted, boiled or fried and incorporated into many savoury dishes to add distinctive flavour.

Disadvantages

May trigger migraine. Onions that are eaten raw can cause bad breath and they may also cause wind.

Description

Knobbly root of a plant native to Asia but cultivated in the West Indies and West Africa. It is used in cooking either as slivers of fresh root or dried and ground as a reddish-coloured spice. It has a distinctive, slightly hot flavour. Ginger is also used for healing in herbal medicines. 

Properties

Contains several active substances and volatile aromatic oil.

Health Benefits

Used to ease nausea, indigestions, wind, colic pains and diarrhoea. Ginger ‘tea’ helps to relieve cold symptoms and fever, and ease nasal congestion. It may boost circulation and liver function. Chewed ginger root  may ease toothache. 

Cooking/Serving Methods

Fresh root is used for flavouring spicy savoury dishes and sweet dishes. Dried, ground ginger is normally used in desserts and baking e.g puddings, sponges, cakes & biscuits. Ginger is widely used commercially and also in cordials in ginger beer and ginger wine.

Disadvantages

None usually reported.

Description

 Reddish-Brown spice derived from the powdered bark of tree that is native from Sri-Lanka but which is also cultivated in other Eastern Countries. It has a distinctive, aromatic flavour and is used for culinary and medicinal purposes in herbal medicine.

Properties

Contains several active substances including a volatile oil.

Health Benefits

In herbal medicine, cinnamon is used to treat vomiting, nausea, diarrhoea, indigestion and wind. It is also a nasal decongestant.

Cooking/Serving Methods

Cinnamon ‘sticks’ are used to flavour punch and mulled wine. Powdered cinnamon is used in cakes and puddings, and in some savoury dishes like Mousakka.

Disadvantages

None usually reported.

Description

 Familiar, bright yellow citrus fruits with a sharp sour taste. A native of India but widely cultivated in Mediterranean countries. They have many culinary uses and are also used for healing in herbal medicine.

Properties

A good source of soluble fibre, excellent source of vitamin C and contains other compounds said to have healing properties.

Health Benefits

Soluble fibre helps to lower blood cholesterol levels and may protect against heart and circulatory disease. Vitamin C has anti-ineffective and antioxidant properties, helping to protect against disease, and is involved in maintaining the health of certain tissues and organs. In the herbal medicine, lemon oil is used for its tonic, cooling and astringent properties. It is used for fevers and thirst, sore throats and respiratory symptoms, hiccoughs, jaundice, palpitations and rheumatism. A lemon lotion may be applied to sunburn and sore irritated skin

Cooking/Serving Methods

Widely used domestically and commercially as a flavouring and garnish and in fruit drinks. Lemons are also used to make preserves – lemon curd, lemon cheese – and pies and puddings

Disadvantages

May provoke migraine in susceptible people. Lemon skins may be waxed or treated with fungicide so they should be thoroughly washed before use. The fruit is highly acidic and can cause digestive upset or tooth decay if eaten to excess. 

Description

Also known as sweet basil or garden basil, this is an herb cultivated since ancient times for culinary and medicinal use. It is a familiar garden herb in Britain and the leaves are the part used.

Properties

Contains active, volatile substances that confer a distinctive flavour and aroma.

Health Benefits

Used in herbal medicine to treat mild nervous disorders, by acting as natural tranquillizer. It is also used to treat digestive complaints and relieve nausea.

Cooking/Serving Methods

Used dried or fresh for flavouring, especially in tomato dishes or as herbal tea.

Disadvantages

No disadvantages reported.