Herbs aren’t just for adding to food to make it tasty. They are also often of great benefit to your health! Did you know, for example, that chives, whose leaves have a mild onion flavor, can not only be chopped to add to salads, egg and cheese dishes, cream cheese, mashed potatoes, sandwich spreads, and sauces, or that the edible flowers can be used to decorate salads, but chives can also help with digestive issues, heart health, immune system boosting, bone health, and may even help with cancer prevention?
At the recent meeting of the INUF Women’s Group, members learnt about using herbs both for cooking and medicinal purposes. The members spent some time in the INUF garden planting herb seeds, and even ate some in their sandwiches to taste them! At the end of the workshop, the members were all given a useful, illustrated leaflet, listing many common herbs with their culinary and medical uses.
The INUF garden already has many herbs growing in it, including sage, mint, lemon balm and rosemary, and we look forward to seeing the planted seeds growing this summer.
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