Mumbai, Maharashtra, India
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Dill is a short-lived annual herb, native to southwest and central Asia. It grows to 40-60 cm tall, with slender stems and alternate, finely divided, softly delicate leaves 10-20 cm long. Its fernlike leaves are aromatic, and are used to flavour many foods, soups and pickles. Dill leaves must be used when fresh, as they lose their flavour rapidly if dried.
The shortly - stalked, egg shaped leaves, 1 to 2 inches long, are placed opposite to one another on the four-angled stem, the pairs being some distance apart. They are only slightly toothed at their edges and like the stem are downy with soft hairs.
Nutritional Facts
It is rich in calcium, phosphorus, Vitamin A and C.
Medicinal / Therapeutic Use
Basil is antispasmodic, relieves or eases muscular spasms, cramps or convulsions; aromatic, having an agreeable odor and stimulating qualities; carminative, easing griping pains, colic and expelling gas from the intestines; galactagogue, encourages or increases the secretion of milk; refrigerant, lowers abnormal body heat, relieves thirst and gives a feeling of coolness; stomachic, strengthens, stimulates or tones the stomach; vermifuge, helps in expelling parasitic worms, especially of the intestines.
The shortly - stalked, egg shaped leaves, 1 to 2 inches long, are placed opposite to one another on the four-angled stem, the pairs being some distance apart. They are only slightly toothed at their edges and like the stem are downy with soft hairs.
Nutritional Facts
It is rich in calcium, phosphorus, Vitamin A and C.
Medicinal / Therapeutic Use
Basil is antispasmodic, relieves or eases muscular spasms, cramps or convulsions; aromatic, having an agreeable odor and stimulating qualities; carminative, easing griping pains, colic and expelling gas from the intestines; galactagogue, encourages or increases the secretion of milk; refrigerant, lowers abnormal body heat, relieves thirst and gives a feeling of coolness; stomachic, strengthens, stimulates or tones the stomach; vermifuge, helps in expelling parasitic worms, especially of the intestines.
This is herb with plump bases and long, blade-like green leaves. Lemon grass has an intriguing, lemony perfume without the bite that lemons can add to a dish. The taste is refreshing and light, with a hint of ginger. These qualities make it blend well with garlic, chiles, and cilantro. It is most often used in curries, marinades, stews, and seafood soups as it needs liquids to bring out its essential oils. Its citrus taste helps to lighten some of the richer tasting dishes. Lemon grass is also used as the basis of a popular drink in the tropics, and as a tea.
Nutritional Facts
This is a very pungent herb and is normally used in small amounts. The entire stalk of the grass can be used. The grass blade can be sliced very fine and added to soups. The bulb can be bruised and minced for use in a variety of recipes. The light lemon flavor of this grass blends well with garlic, chilies, and cilantro. The herb is frequently used in curries as well as in seafood soups.
