The healing power of herbs

Monsoon provides a respite from the scorching summer heat, but it isn’t always the best season for your health and immunity. To enjoy the pleasant weather, green outdoors and breathtaking treks to the nearby hillocks and forts, you must watch what you eat. And what better way to boost your immunity than include herbs in your daily diet.   

THE WONDER HERB
Chef Nader Shaikh, Sheraton Grand Pune, who swears by tusli (basil), says that it is incredibly beneficial for human health, primarily due to the unique composition of its essential oil, containing eugenol, camphor, flavonoids, nerol, and various terpenes. “This rich blend of organic compounds delivers a number of health benefits and can help relieve acne, asthma, inflammation, respiratory disorders etc. You can either have it as herbal tea, or as a kadha (broth),” he says. It is widely known how tulsi leaves are loaded with medicinal benefits, hence it makes for a perfect herb to consume in monsoon.   

Echoing Shaikh’s thoughts, chef Dilip Singh, Sen5es, Marriott Suites Pune, says that basil, which is used in various cuisines from Italian and Asian to even Indian fusion food, must be consumed in the rainy season. “Basil enhances the flavour of a dish. It has a unique taste and a pleasant aroma, hence it can be added it to soups, dressings, salads, garnishes, curries and even kebabs. Basil can also be added to a cup of tea to fight cold and congestion in monsoon. Blanch basil to make delicious pesto and use it in pastas and salads. Chop it finely and use it in soups like Tomato and Basil Soup. Also, feel free to use it in sorbets and gelatos, for example, Vanilla Bean and Basil Gelato or Berry and Basil Smoothie,” suggests Singh, adding, “Basil is a perfect choice for garnishing cocktails and mocktails as well.”  

For Singh, the aroma of tulsi brings back a lot of childhood memories. “As a kid whenever I had cold or cough during monsoon, my mom would boil tulsi with ginger, cloves, dates and honey, and would make me drink it,” he says.   

As much as using the herb in the right way is important, it is essential to store it well to retain its medicinal properties. “Fresh basil leaves can be plucked and kept in the refrigerator for days in an airtight container or a damp cloth. The leaves can also be sun dried and stored in an airtight container. After blanching the leaves, a puree can be made and stored in the deep freezer for up to a year,” says Singh. 

LOTS OF VARIETY
Chef Kiran Suvarna, Le Meridien Mahabaleshwar Resort & Spa, believes that there isn’t a particular season to have herbs in your food. That said, you must take the magical ingredients during the rainy season.  “Mint isn’t just refreshing, it cures an upset stomach which is common in monsoon. It also aids digestion. You can also add herbs like thyme, rosemary, oregano, basil, sage, tarragon, parsley to your pasta dishes, pizza toppings and cream based sauces too,” says Suvarna. 

While thyme is used to treat diarrhoea, stomach ache, arthritis, and sore throat, rosemary improves digestion, prevents brain ageing, enhances memory and concentration. Oregano, which is high in antioxidants, helps keep viral fever at bay. 

“Sage is used for digestive problems, including loss of appetite, stomach pain, diarrhoea, bloating, heartburn and the herb is good to consume when it is pouring outside. Parsley, one of the most common herbs used in the kitchen, is rich in antioxidants and nutrients like vitamins A, K, and C and improves blood sugar and supports the heart, kidneys, and bone health. Dried pudina and dried kasoori methi are two herbs that have strong fragrances and must be consumed in the rainy season to lift your gloomy mood,” says Suvarna.

ADD MORE GREENS
Shaikh insists that one can use lemon grass in monsoon because just like summer, you need to detox and follow good skin care routine in the rainy season too. “Nutritionally, lemon grass is a good source of vitamin A and C, folate, folic acid, magnesium, zinc, copper, iron, potassium, phosphorus, calcium, and manganese. It also has minute traces of B vitamins. So including it in your diet is healthy. Additionally, you can consume a lot of fresh mint in this weather. One often suffers from indigestion, constipation, excessive gas, diarrhoea, and insomnia during this time of the year. Fresh dil helps cure all these ailments. Besides it also aids bone health, prevents osteoporosis, keeps sugar in check, helps calm down hiccups etc. You can make yourself Dil Cream Sauce,” he suggests. 

Shaikh further adds that having Kothimbir Wadi during monsoon can be great as fresh coriander helps ward off many diseases and also adds a great fragrance to your food.  

Suggesting a few herbs from the Oriental kitchen that one can incorporate in monsoon food, Suvarna says, “Galangal, often confused with ginger, which has a sharp citrusy, almost piney flavour, can be used in curries and soups to keep you warm. The very flavourful kaffir lime leaves can be added to Thai curries which will help detoxify the blood, boost skin health and improve digestion.”