Cooking With Herbs for Your Own Goodness #AMCoffee

Cooking With Herbs for Your Own Goodness
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Cooking with Herbs is one of the most amazing things that could happen to your and your family. It is a constant delight, surprise, a myriad of tastes and combinations of Celebration of palate and life.

Have you ever asked yourself Why the most important position in the French restaurant is a Saucier? Because the taste is in the Sauce, it’s the main Entrée! It’s the Only Entrée to titillate your taste buds! Same goes with Herbs. Th multitude of tastes they can provide to your dishes is simply mesmerizing!

With herbs, our life becomes an ongoing story-telling of celebration of traditions, dishes we create and re-create from our grandma’s cook book. And it is something else indeed for every one of us individually. Something very sacred and full of kind memories.

Herbs could be our answer to savory eating and weight loss and permanent maintenance of a healthy weight! We would like to change at times what we learned from Culture on How to Eat! Read this fascinating OVERWEIGHT? BLAME IT ON MOM reflection.

Today, let’s get closer to these amazing Herbs  –that are considered “staples” in the kitchen – in our lives and start using them in our daily life’s happenings!


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  1. CoffeeTime says

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    • What are your FAN Herbs you use in your daily meal preparation?

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  2. CoffeeTime says

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  3. CoffeeTime says


    Notes of lemon and pine.
    Used to flavor dishes such as fruit, meat (particulary beef and lamb), eggs, fish and stuffing, breads.

    Aromatic oils in this evergreen herb permeate and add amazing flavor.


  4. CoffeeTime says

    This post of OVERWEIGHT? BLAME IT ON MOM brings some very valuable points of our eating habits.
    Please comment and share your views with us.

    Cooking and what we do with out meals would change our perception of FOOD overall.

    overweight and weight loss

    • wendy c g says

      It’s true, my mom always made us eat everything on the plate. I remember my mom saying their are hungry kids that would be happy to eat what you have.

    • Rebecca Swenor says

      I didn’t think I eat like my mom. She likes mayo and dressing and I can’t stand the taste.

      • Karen Hinkle says

        yes I use to cook like my mom but now I still do but I don’t cook with grease or lard use oloive oil extra vergin

    • i actually caught the “eat everything on my plate” from my grandma. But now that I have a baby we’ve been super focused on healthy eating habits in the house for his sake.

      • Karen Hinkle says

        yes we do not make the kids eat all whats on there plate that was a big mistake when we were growing up

    • Virginia Rogers says

      So true was not so much my mom but learned and ate alot with my grandma as my mom worked. And I know much of what she cooked is not healthy have been trying to alter and change even small things like baking instead of frying. etc.

    • Cynthia Dubuque says

      My father got very ill when I was younger and he ended up losing a lot of weight. I think mentally, I associated being thin with being sick. My mom never made me finish everything on my plate, however, if I went to eat something, a lot of times she would say “do you really want that?” It was embarrassing and that’s when I would hide and sneak food.

    • My mom was not a great cook, everything was bland. So funny, When I got married I still couldn’t turn over a egg. So what I do know about cooking I have learned over the years.

    • Rachael Roberts says

      All my parents asked was for me to try 1 bite & NEVER made me eat everything on my plate or something I tried & didn’t like. I do the same thing with my daughter. I don’t force her too eat things she doesn’t like/

    • Katrina A. says

      I’ll have to say….I blame it on Grandma! lol

    • Wendi Watson says

      i dont eat like anyone in our family there are days that i can really eat days i can’t eat and then days that i can sit and have a meal like a normal peson! it depends on my mood on how eat!

  5. CoffeeTime says

    am coffee

    Musty mint flavor. Is used in dishes containing pork, cheese and beans, stuffing.

    – The herb contains very good amounts of vitamin A and beta-carotene levels
    – Fresh sage leaves are a good source of antioxidant vitamin, vitamin C
    – “Sage herb parts, whether fresh or dried, are rich sources of minerals like potassium, zinc, calcium, iron, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase” (Nutrition and You)

    cooking with sage

    • wendy c g says

      I will try it next time I make stuffing. Thank you

      • Karen Hinkle says

        and you know to grow all these herbs you don’t need a big garden you can grow them in potted plants on your deck or kitchen

    • I’ve never tried it fresh! I have a recipe for pumpkin soup that calls for sage, though I’ve never actually put it in. Will try it next time 🙂

    • Virginia Rogers says

      good to know need to try to use more could definitely use!

    • Cynthia Dubuque says

      I never thought to put it in stuffing, but it makes sense. With those benefits, I’ll be looking for more Sage containing recipes.

    • Rebecca Swenor says

      Now that i didn’t know. Thanks for sharing

    • I season my own sausage and use sage. The brands we by in the stores are not spicy enough for me.

    • Rachael Roberts says

      I love that contains very good amounts of vitamin A and beta-carotene levels,a good source of antioxidant vitamin, vitamin. Sage herb parts, whether fresh or dried, are rich sources of minerals like potassium, zinc, calcium, iron, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase

    • Katrina A. says

      I like knowing how good it is for you. I’ve only used it in stuffing but I’ll have to find a good prok dish to use it in now.

  6. CoffeeTime says


    Widely used to flavor vegetables, meats, poultry, fish, soups and cream sauces.

    Thyme has a long history of use in natural medicine in connection with chest and respiratory problems including coughs, bronchitis, and chest congestion.

    It’s a huge antioxidant!

    “The volatile oil components of thyme have also been shown to have antimicrobial activity against a host of different bacteria and fungi. Staphalococcus aureus, Bacillus subtilis, Escherichia coli and Shigella sonnei are a few of the species against which thyme has been shown to have antibacterial activity.” (WHfoods)

    cooking with thyme

  7. CoffeeTime says


    Slightly peppery, fresh-flavored.
    Use as flavoring or garnish!

    Parsley is rich in anti-oxidants, vitamins, minerals and dietary fiber, which help control blood-cholesterol, prevents constipation, protects the human body from free radicals mediated injury and from cancers.

    The essential oil, Eugenol, present in this herb has been in therapeutic use in dentistry as a local anesthetic and anti-septic agent for teeth and gum diseases. Eugenol has also been found to reduce blood sugar levels in diabetics; however, further detailed studies required to establish its role. (Nutrition and You)

    This herb is also rich in many antioxidant vitamins, including vitamin-A, beta-carotene, vitamin-C, vitamin-E, zea-xanthin, lutein, and cryptoxanthin.

    Fresh herb leaves are also rich in many essential vitamins such as pantothenic acid (vitamin B-5), riboflavin (vitamin B-2), niacin (vitamin B-3), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins play a vital role in carbohydrate, fat and protein metabolism by acting as co-enzymes inside the human body.(Nutrition and You)

    italian parsley cooking

  8. CoffeeTime says


    CILANTRO (Coriander)
    It has a pungent flavor which lands itself well into spicy foods!

    Cilantro is rich in antioxidants, essential oils, vitamins, and dietary fiber, which help reduce LDL or “bad cholesterol” while increasing HDL or “good cholesterol” levels.

    It provides 6748 IU of vitamin-A per 100 g, about 225% of recommended daily intake. Vitamin-A, an important fat soluble vitamin and anti-oxidant, is also required for maintaining healthy mucus membranes and skin and is also essential for vision. Consumption of natural foods rich in vitamin-A and flavonoids (carotenes) helps body protect from lung and oral cavity cancers.(Nutrition and You)

    Cilantro is one of the richest herbal sources for vitamin K; provide about 258% of DRI. Vitamin-K has a potential role in bone mass building by promoting osteotrophic activity in the bones. It also has established role in the treatment of Alzheimer’s disease patients by limiting neuronal damage in their brain.

    Coriander seed oil has been found application in many traditional medicines as analgesic, aphrodisiac, anti-spasmodic, deodorant, digestive, carminative, fungicidal, lipolytic (weight loss), stimulant and stomachic.

    cilantro coriander cooking benefits

    • wendy c g says

      We use this in alot of Mexican dishes.

      • Karen Hinkle says

        not a big fan of it I just don’t like it and that’s weird I have tried and don’t care for it

    • Cynthia Dubuque says

      I haven’t used Cilantro very much. Not having experience using it, makes it a little scary.

    • Virginia Rogers says

      not really into spicy but probably should try at least a little in cooking sounds like has great benefits.

    • One of my favorites! I use this when I make cultural dishes, including moroccan carrots (tender cooked carrots seasoned with lemon juice, fresh garlic, olive oil, cumin and paprika. the cilantro is optional but completely makes the dish!) and of course salsa.

    • Rebecca Swenor says

      I haven’t heard of this one.

    • I use it in Spaghetti sauces. The last time I bought some, I couldn’t believe the price.

    • Katrina A. says

      I personally am not a fan of cilantro but it’s always around. My family is Mexican and use this herb ALOT. Too strong for my taste though.

    • Wendi Watson says

      definatley need to add this to our diet i love cilantro and did not know it was this great for you! vitamin K is something we dont think about

  9. CoffeeTime says


    Flavor is similar to licorice and cloves. A staple ingredients in teh summertime, Basil can also be delicious in your winter dishes! Hei, it’s a YEAR-ROUND Yumminess!

    Basil leaves compose of several health benefiting essential oils such as eugenol, citronellol, linalool, citral, limonene and terpineol. These compounds are known to have Anti-Inflammatory and Anti-Bacterial properties.

    Vitamin K in basil is essential for many coagulant factors in the blood and plays a vital role in the bone strengthening function by helping mineralization process in the bones.

    Basil herb contains a good amount of minerals like potassium, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. (Nutrition and You)

    • wendy c g says

      I love basil, it’s great in sauces, on meats.

    • Karen Hinkle says

      basil love it and use it in a lot of sauces to and great flavor

    • Cynthia Dubuque says

      Basil is probably my favorite herb. In the summer, living in the Garden State, we have the best tomatoes. I love to thickly slice tomatoes, put a slice of fresh mozzarella cheese on it, a nice leaf of basil and then some Italian dressing on top!

    • Virginia Rogers says

      definitely need this especially for the potassium

    • I agree, basil is great with tomatoes – in salads and pasta sauces…

    • Rebecca Swenor says

      I use a lot of basil.

    • I have to tell you a story. I made 14 jars of homemade spaghetti sauce and put basil leaves in it. So one night I made spaghetti for dinner. My 23 year old son, makes him a plate. Hes sits down to eat and starts yelling “Mom you don’t know how to cook theres leaves in this spaghetti”. All the while, sitting there just pushing the basil leaves aside and keeped on eating. I left him finish hes dinner and then explained it was a basil leaf. I guess he thought it was a leaf off of a tomato plant.

    • Katrina A. says

      We use basil alot in this house. We grow it in our garden. I’ve been practicing making pesto with it. The story about the son saying there’s a leaf in his sauce is too funny.

    • Wendi Watson says

      we grow our own basil and we use it a lot on many many things! i do not like licorice taste unless its strawberry or cherry!

  10. CoffeeTime says

    Distinctive anise-like flavor.
    Used in classic French cooking for a vareity of dishes including chicken, fish and vegetables!

    This exquisite herb is rich in numerous health benefiting phyto-nutrients that are indispensable for optimum health.

    Laboratory studies on tarragon extract shows certain compounds in them inhibit platelet activation, preventing platelet aggregation and adhesion to the blood vessel wall. It thus helps prevent clot formation inside tiny blood vessels of heart and brain protecting from heart attack and stroke.

    The herb is very rich source of vitamins such as vitamin-C, vitamin-A as well as B-complex group of vitamins such as folates, pyridoxine, niacin, riboflavin, etc., that function as antioxidant as well as co-factors in metabolism. (Nutrition and You)

    Tarragon is a notably excellent source of minerals like calcium, manganese, iron, magnesium, copper, potassium, and zinc. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is essential for cellular respiration (co-factors for cytochrome-oxidase enzyme) and blood cell production. (Nutrition and You)

    cooking with terragon herbs

  11. Virginia Rogers says

    dont think have ever used do like anise though sounds like another need to try sound like great sources of vitamins could use

  12. Cynthia Dubuque says

    I’ve never tried Tarragon or Anise, but I’ve heard they have a black licorice type flavor. I’m really not a fan of black licorice.

  13. Christine Beasley says

    hi. I like parsley, rosemary, basil and bay leaf.

  14. Katrina A. says

    I have heard of this but not sure if I’ve ever used it. I will have to look up some recipes on Pinterest.


    I USE ROSEMARY ,THYME, GARLIC(fresh) salt and pepper

  16. Wendi Watson says

    Tarragon is something that i need to try and get to be familiar with

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