1. HERBS

2. What are herbs? In general use, herbs are any plants used for food, flavouring, medicine, or perfume.

4. History of herbs Carbon dating traces drawings of herbs in Lascaux caves in France back to between 13,000 and 25,000 B.C. Carbon dating traces those drawings back to between 13,000 and 25,000 B.C.

6. Culinary Herbs Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavour rather than substance to food.

8. Which herbs go well with which meats? The following herbs go well with these meats: Beef: thyme, celery, marjoram, coriander, sage, rosemary, oregano, garlic Chicken: garlic, marjoram, tarragon, oregano, coriander Fish, fried: mustard, oregano, tarragon, sage Fish, grilled: thyme, coriander, fennel, rosemary Pork: marjoram, mustard, oregano, sage, rosemary, thyme, garlic Roast Beef: basil, oregano, thyme, mustard, rosemary, garlic Turkey: basil, rosemary, cumin, oregano, thyme, sage

9. Why we should add herbs to our diet? 1.Unique anti-oxidants; 2.Essential oils, vitamins, phyto-sterols; 3.Reduce blood sugar levels in diabetics.

10. Parsley Is one less calorific herb. The herb is a good source of minerals like potassium, calcium, manganese, iron, and magnesium. It is, perhaps, the richest herbal source for vitamin K.

11. Dill Fresh dill herb is an excellent source of antioxidant vitamin, vitamin-C. This popular herb contains no cholesterol and low in calories. It is also rich in many vital vitamins, including folic acid, riboflavin, niacin, vitamin A, ß- carotene, vitamin-C that is essential for optimum metabolism inside the human body.