Herbs for Cooking

	Basil Though generally employed in cooking as a flavouring, Basil has been occasionally used for mild nervous disorders and for the alleviation of wandering rheumatic pains- the dried leaves, in the form of snuff, are said to be a cure for nervous headaches.
	Common Sage Sage's first and foremost talent is in the garden and culinary uses. Used in stuffing, it aids the stomach to digest the rich foods that it is often served with. Medicinally, the volatile oils have antiseptic, astringent and irritant properties. Useful for treating sore throats, mouth irritations, and cuts and bruises.
	Left: Pineapple Sage Right: Tricolor Sage
	Creeping Thyme Other than its culinary uses, thye has a long herbal history as an external antiseptic. Internally is is used as both a respiratory and digestive aid. Thyme is still used today as a remedy for cuts and scrapes, and as an expectorant, which is useful in the treatment of coughs and colds.
	Silver Thyme
	Genovese Basil Basil has become one of the most popular herbs in the garden and in the kitchen. Being that it comes from the mint family, medicinally, it is recommended for aid in digestion and digestive complaints. Basil may have a slight sedative action and has been used to relieve nervous headaches and anxiety.
	Peppermint Mint is an herb that works well as a home remedy. Of the mints used most often, peppermint is the most effective for treatment of indegestion, flatulence, colic, muscle spasms and mentsrual cramps. It can also temporarily relieve hunger.
	Rosemary Rosemary relaxes the muscles of the digestive tract, which, along with it's preservaive qualities, accounts for its use in cooking. Herbalists today use rosemary to stimulate the nervous system. It has a tonic effect on the circulatory and digestive systems. It is used for a variety of ailments from depression to muscle aches and pains.
	Winter Savory While savories are primarily used in cooking today, they are still useful home remedies. However, summer savory is more frequently specified. Winter savory is stronger tasting and is more piney. Usually used with strong game meats and pates.