Uses of Herbs

A herb, in elementary terminology, is any plant or shrub that could prove useful to man. Well, this is a definition that is too generic to be explained further. Many plants, shrubs, trees and roots are considered to be equivalent to herbs. In the actual, herbs have inherent properties that make all the parts of the plant worth utility. Roots, stems, seeds, flowers and leaves could be put into productive use. The uses of herbs are abundant. They have a boundary that stretches far and wide for itself to expand with greater velocity. It is necessary that we acknowledge the value of herbs that nature has bestowed on human beings. Herbs are infinitely gifted with medicinal properties and are also equipped with culinary and savory attributes. Nature is devoid of chemical compositions and urges humans to create and live in harmony with nature and its laws. Our human body, according to the ancient Ayurveda, consists of five essential elements of the universe. They are Vata (wind) - Air and Space, Pitta (bile) - Fire and Water and Kapha (phlegm) - Water and Earth. It is only when these five elements strike the perfect balance, will there be universal harmony in the human body.

Medicinal Uses of Herbs

Herbs have an abundant source of medicinal purposes to offer, treating all kinds of minor ailments and elevating its magical healing properties to curing the most threatening one's. Herbs have now been coveted with the tag of being a superior option when compared to other faculties of medicine, especially allopathy drugs. Here are some of the medicinal uses of herbs. Annual plants such as anise, borage, chamomile, coriander, chervil, basil, dill, sweet marjoram, and summer savory complete their entire life cycle and perish in a years time. Biennials such as parsley and caraway grow leaves in the first growing season and sprout seeds and flowers in the second half of the growing season, culminating their life cycle in one year. Here is a table of medical herbs with their corresponding uses.

Ailment	Herb
Allergies	Evening Primrose, Ginkgo,Goldenrod
Anti-Aging	Broccoli, Ginkgo, Ginseng, Green Tea
Anxiety	St. John's Wort, Lavender, Poppy, Valerian
Acne	Aloe Vera, Bee Balm, Calendula, Cornflower, Dandelion, Evening Primrose, Feverfew, Goldenseal, Green Tea, Lemongrass, Periwinkle, Violet,Yarrow
Asthma	Aloe Vera, Chamomile, Eucalyptus, Evening Primrose, Feverfew, Ginkgo, Lobelia, Plantain, Marjoram, Valerian
Blisters	Aloe Vera, Calendula, Lavender, Plantain
Cirrhosis	Aloe Vera, Dandelion, Evening Primrose
Diarrhea	Borage, Chamomile, Goldenseal, Ground Ivy, Plantain, St. John's Wort, Savory (Summer), Thyme, Uva Ursi Valerian, Yarrow
Eye Inflammation	Periwinkle
Jaundice	Agrimony, Alderbark, Balmony, Boneset, Celandine
Cough	Agrimony, Beethroot, Bindweed, Cicely
Flu	Calendula, Echinacea, Eucalyptus, Feverfew, Garlic, Goldenrod, Green Tea, Ground Ivy, Lantana, Plantain, Radish, St. John's Wort, Tarragon
Gallstones	Dandelion
Hair Loss	Lavender, Onion, Rosemary Herb
Insomnia	Anise, Chamomile, Ginseng, Lavender, Poppy, St. John's Wort, Violet
Nail Biting	Valerian
Psoriasis	Aloe Vera
Spleen	Dandelion, Uva Ursi
Vomiting	Basil, Bee Balm, Chamomile, Mint
Weight loss	Evening Primrose

Culinary Uses of Herbs

Herbs can make your food aroma appetizing and the taste savory and delicious, with an authentic touch they deliver. Most of the herbs used for cooking fall into the perennial category. They continue to grow more than twice during the year. Perennial herbs that are used as additives in dishes, perish at the onset of winter and make a comeback when spring prevails. The most common and widely used herbs to add a herb-y flavor to your dishes are mentioned below.

Food Platters	Herb Used
Anise	Coffee cake, cookies, pickles, candies
Basil	tomato sauces, pesto, vinaigrettes
Caraway	rye bread, cakes, cookies
Cayenne	Meats, soups, sauces, Mexican food
Dill Seed	Pickles
Ginger	Pickles and oriental cuisine
Mint	garnishing purposes, used in lamb dishes
Mustard Seed	Pickling and sauces
Oregano Leaves	Italian dishes, soups or sauces, meat stews, and added in bean dishes
Parsley	soups, sauces, salads, egg, and potato dishes
Saffron	For rich flavors and a yellow coloring
Sage	used in seasoning and stuffing, pork, poultry dishes
Tabasco	Soups, sauces, salad dressings, and marinades
Thyme Leaves	sauces, stocks, and meat dishes
Turmeric	added in curry powder, food coloring, meat and egg dishes

Thus, herbs play a major role in curbing the displacement of the five doshas and also aid in formulating the right balance between them. Herbs are now recognized in culinary creations and proposing medicinal maps.