Garden chef uses herbs and spices

South Korean studies found that the wasabi root produces a spicy paste witch exhibits antibacterial activities again a stomach bacterium.  Other Japanese studies found that eating wasabi helps prevent cavities and tooth decay.  Spread wasabi paste on sandwiches, or just add small amounts to your California rolls.Studies have shown that ginger really can help soothe the stomach.  The National Institute of Health reports that taking one gram of ginger an hour before surgery can reduce nausea and vomiting after surgery.  The herb can also reduce joint and muscle pain according to scientists at the University of Georgia.  Add grated ginger to stir-fries and homemade jams.Sage contains a variety of antioxidants — in the form of volatile oils, flavonoids and phenolic acids. Sage also contains antioxidant enzymes, including superoxide dismutase (SOD) and peroxidase. When combined, these components of sage all give it a unique capacity for providing benefits associated with the top antioxidant foods. Add a small amount of fresh sage to a cheese omelet or frittata. Fry sage leaves in olive oil to add flavor to your favorite pasta sauce.View the list »
Adding a sprig of rosemary to grilled help eliminate or reduce harmful toxins.  Grilling meat can produce carcinogens.  According to the Journal of Food Science, adding fresh rosemary to meat marinades can reduce heterocyclic amines by as much as 90%.

Food & Recipes newsletter

Spring is around the corner! Many of Wilmington’s Chefs and home cooks are planning their spring gardens full of herbs and spices. Herbs and spices have a clear health benefit; they beat salt when it comes to adding flavor to foods. Spice racks filled with dried herbs and spices are packed with antioxidants; everything from rosemary to turmeric can keep you healthy. Here are a few herbs and spices that should be either in the kitchen garden or in your kitchens spice rack.

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  • Adding a sprig of rosemary to grilled help eliminate or reduce harmful toxins.  Grilling meat can produce carcinogens.  According to the Journal of Food Science, adding fresh rosemary to meat marinades can reduce heterocyclic amines by as much as 90%.
  • Sage contains a variety of antioxidants — in the form of volatile oils, flavonoids and phenolic acids. Sage also contains antioxidant enzymes, including superoxide dismutase (SOD) and peroxidase. When combined, these components of sage all give it a unique capacity for providing benefits associated with the top antioxidant foods. Add a small amount of fresh sage to a cheese omelet or frittata. Fry sage leaves in olive oil to add flavor to your favorite pasta sauce.
  • Studies have shown that ginger really can help soothe the stomach.  The National Institute of Health reports that taking one gram of ginger an hour before surgery can reduce nausea and vomiting after surgery.  The herb can also reduce joint and muscle pain according to scientists at the University of Georgia.  Add grated ginger to stir-fries and homemade jams.
  • South Korean studies found that the wasabi root produces a spicy paste witch exhibits antibacterial activities again a stomach bacterium.  Other Japanese studies found that eating wasabi helps prevent cavities and tooth decay.  Spread wasabi paste on sandwiches, or just add small amounts to your California rolls.
  • A ginger related shrub that produces a golden or yellow spice.  The British Journal of Cancer shows the turmeric curcumin kills cancer cells in the esophagus.  Add turmeric to Greek yogurt to serve with Thai or other spicy dishes.  Add turmeric to barbecue sauces, honey mustard vinaigrettes, and add a little spice to tomato soup.
View the list

, Wilmington Cooking Examiner

Kimberley Riccio has been writing professionally since 1978. She writes about the dishes she cooks up for the community hiring her as a caterer. Riccio holds a Bachelor of Science in business management from Wilmington University, culinary certification from Le Cordon Bleu and a Master of Science...

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