The arrival of cooler weather is often followed by a beautiful change in seasonal colours, but also hot lattes and a very red nose. The cold and flu season typically runs from the beginning of autumn until the conclusion of winter. The common cold, while typically innocuous, can be aggravating to cope with and temporarily affect your immune function. Thankfully, there are a variety of herbal medicines that may be incorporated into your diet to assist in the treatment of the common cold. Take a look at the list below to learn more about the advantages and reasons to keep certain herbs and spices handy throughout the winter.
What is the difference between herbs and spices?
Herbs and spices have been used since prehistoric times, and are frequently used as significant forms of payment in trade. Seasoning blends have also been used for therapeutic purposes and as food preservatives. Many spices have been discovered to have antibacterial properties that prevent bacterial development.
The term "herb" refers to leaves and stems, such as coriander, dill, chives, and a variety of other fragrant plants commonly found in herb gardens.
Spices are produced from sections of a plant that aren't leaves: including the bark, clove, roots, seeds, and shoots.
The finest herbs for winter:
Most regions restrict all but the heartiest of fresh herbs from being harvested year round, making gathering winter herbs a little problematic. Most perennial herbs, including the following three superstars, can be easily grown indoors on a windowsill or sunlit area. Even the most picky eater will appreciate having indoor herbs during the colder months.
- Oregano Leaves
Given its Mediterranean roots, oregano is quite hearty and can withstand a little winter weather without complaint. Oregano, the sweetest kind of herb, is also the most sensitive and cannot withstand freezing temperatures. Nonetheless, both thrive in containers inside and will provide plants all year.
- Rosemary Leaves
If properly taken care of, rosemary, another Mediterranean plant, may survive the winter months. This strong herb pairs nicely with smoky, grilled tastes and is ideal for stews with chicken or aubergine. Focaccia bread is known for its powerful use of rosemary to enhance flavor. Pair rosemary with meats, potatoes, and almost any winter vegetable.
- Sage Leaves
Sage is a wonderful decorative plant with delicate, silvery-blue foliage that looks beautiful on any tabletop. This particular flavor makes it an excellent complement to hog, beef, or duck – any fatty meats will gain the most from it. In Italian cuisine, finely diced dried sage is frequently mixed with melted butter and used to top pasta or spread over toast.
The greatest spices for winter:
Winter spices always manifest images of rich, aromatic pastries and beverages. Seasonal spices, for the most part, originate in the tropics, bringing with them a warm and pleasant taste.
- Whole Clove
Cloves are the aromatic flower buds gathered from the Syzygium aromaticum tree, which is native to Indonesia. Traditionally used as a pain reliever for tooth and mouth discomfort, cloves' topical applications are currently being investigated due to the spice's potent antioxidant capabilities.
- Cinnamon Sticks
This spice, derived from the inner bark of Cinnamomum plants, has been around for generations, with records of its shipment dating all the way back to Egypt in 2000 BC. The majority of the world's cinnamon is produced in Indonesia, China, Vietnam, and Sri Lanka. This spice has long been used in traditional medicine as a digestive aid, and some scientific research has revealed that it possesses anti-inflammatory qualities.
- Whole or Powdered Nutmeg
Nutmeg is the seed of the Myristica fragrant tree, which is native to Southeast Asia. Mace, another strong spice, is made from the seed's covering, which is picked and dried. It isn't until the tree is about seven to nine years old that it produces seeds, and even then, it will be twenty years old before it reaches its maximum potential. Nutmeg is used in spice mixtures such as pumpkin pie spice and is a fundamental component in béchamel sauce, eggnog, and mulled wine. In quiches, roasted cauliflower, and winter squash soups, a little nutmeg adds a delicate hint of sweetness.