Matrix Task: 4 Points
Draw up a table of 5 fresh herbs and 5 spices used in cooking today. Include a picture and a brief explanation of how they are used, and their nutritional benefit
5 Fresh Spices
Cloves - Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice.
Nutritional Benefits - Cloves can help with a toothache, relieve upper respiratory infections, reduce inflammation and treat scrapes and bruises. |
5 Fresh Herbs
Basil - Basil, Thai basil, or sweet basil, is a common name for the culinary herb Ocimum basilicum of the family Lamiaceae, sometimes known as Saint Joseph's Wort in some English-speaking countries.
Nutritional Benefit - Reduce inflammation and swelling, anti-aging properties and rich in antioxidants. |
Rosemary - Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region.
Nutritional Benefit - Improving digestion, enhancing memory and congestion, helps with cancer prevention and prevents brain aging. |
Parsley - Parsley or Garden Parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region, naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable.
Nutritional Benefit - Rich in vital vitamins, helps flush fluid from the body, control your blood pressure, relief of joint pain, encourages digestion and relaxes stiff muscles. |
Mint - Mentha, or mint, is a genus of plants in the family Lamiaceae. The species are not clearly distinct and estimates of the number of species varies from 13 to 18. Hybridization between some of the species occurs naturally.
Nutritional Benefits - Helps with allergies, the common cold, indigestion and skin. |