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SOLERA DIAMOND VALLEY | APRIL 2020 19 By Clare Mendez, Resident When the garden club met last month, it was to discuss the benefits of some of the herbs and how to use them in cooking. My sister, who is living a long and healthy life, uses only salt and pepper in her cooking. She is missing out on so many benefits and flavors of adding herbs to her cooking. I've listed a few to share with the rest of you. Basil: Fresh or dried, basil is teeming with powerful antioxidants. Flavonoid and terpene phytochemicals in basil are under review for their potential benefit in reducing total and harmful LDL cholesterol as well as suppressing tumor growth. You can use it in homemade pasta dishes, soups and stews, and mashed potatoes and caprese salads. Bay Leaves: Actually coming from the Laurel tree, and can be used fresh or dried. Dried leaves tend to have a stronger flavor. Bay leaves are a rich source of Vitamin A, Vitamin C, Iron, Potassium, Calcium and Magnesium and help break down proteins and digest food faster helping to calm digestion. Mainly used in soups and sauces, discarding the leaves before serving. Cilantro: This herbs bold and distinctive taste is popular in Chinese, Indian, and Mexican cuisines. It is either loved or hated by consumers and is thought to stimulate anticancer enzymes in the body. Use in salsas, relishes, as a pesto and in rice dishes. Fennel: A relative of dillweed, wispy green fennel is from the carrot family. The fiber, potassium, folate, Vitamin C, Vitamin B-6 and phytonutrient content in fennel, along with its lack of cholesterol, all support heart health. The mineral selenium in fennel contributes to liver enzyme function. Use in salads, dressings, and quiches. Mint: Fresh or dried peppermint has traditionally been used to relieve abdominal pains, bad breath, and sore throats. Powerful terpene phytochemicals present in the mint family may inhibit tumor growth. Use in teas and drinks, yogurt or mild chees sauces. Matches well with lamb, beef or chicken. Oregano/ Marjoram: These quintessential Italian herbs are similar in taste and aroma as well as disease-fighting antioxidant power. Terpene compounds in both marjoram and oregano show promise in elevating levels of cancer-protective enzymes in the body. It can be used in herb rubs and marinades, chili, pastas and soups. Matches well with mushrooms, potatoes and summer squash. Rosemary: The distinctive taste of rosemary is faintly piney and growing prolifically here in Solera. It is rich in anticancer compounds and may be particularly protective against breast cancer. Use in pizza and bread doughs, and in rubs and marinades for meat and poultry. More herbs were discussed but I failed to take notes on them all. The Garden Club members enjoyed learning so much about the herbs and their health benefits. Herbs

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