Edit Your Food Additives, part 2

We’ve been talking about different ways you can edit your foods, as well as the way you approach meals, for a while now. Most recently, the topic has been ways to edit the flavor of your food beyond using the salt and pepper shakers that are commonly found on our tables. What edits have you tried recently? Have you found a new flavor you like? Let’s explore some more options …. 

At the risk of dating myself, I’m going to play with the characters of an old Simon and Garfunkel song from the 1960s. Remember the lilting harmonies of “Scarborough Fair” and the recurring lyric of “parsley, sage, rosemary and thyme”?

These four herbs are all taken from the leaves of the plants. It is common to use sage and thyme in ground forms, but all four herbs can be used as dried or fresh leaves.

Ready for more experimentation? Let’s see what each of these herbs will bring to your tastebuds and cells …

Parsley – while you may have thought this curly green plant’s primary purpose was to garnish your plate, you would do well to begin exploring it as an ingredient in fish or chicken dishes, a topping for your baked potato, or adding it to your green smoothie. Parsley is a good source of heart-healthy folate, Vitamin A, Vitamin C, and Vitamin K.

Sage – is considered a strong antioxidant and memory enhancer. Perhaps this is one of the reasons that “sage” is a term used to describe a wise person. I was most familiar with the use of sage in seasoning stuffing for holiday turkeys, but it can enhance the flavor of sausage, squash, roasted apples and other sweet fruits

Rosemary – can be added as individual leaves or a branch to flavor roasted meats, tomatoes and sauces. If you are using dried leaves add them early in your preparations, or put fresh leaves in toward the end of the cooking process. Rosemary provides iron, calcium and fiber, as well as increasing circulation and enhancing digestion. If you find that you like it, consider purchasing a small potted plant that can serve to beautify your home and add aromatic benefits as it stands ready to offer trimmings for your dishes.

Thyme – provides small leaves that add great flavor to bean, egg and vegetable dishes. Ground thyme is a favorite of mine to sprinkle on roasted vegetables as they cook. The nutrients in thyme protect your cell membranes and its Vitamin K regulates normal blood clotting and supports bone health.

Whether you remember the song from decades ago, or are just hearing of these herbs for the first time today, I encourage you to explore the use of herbs and spices to provide great taste for your food as well as nutrients that your body will use.

Enjoy this new edit and share what you like most!