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Persian culture is known to be close to nature, as evidenced by the lavish use of herbs for cooking and medication in society. Mint, thyme, basil, fenugreek, and many others have been identified and recognized for their distinct tastes, scents, and health-promoting characteristics. Be it camel milk sweetened delicately with honey or thick meat stews, Persian herbs have found their way to medicine and food and have established themself successfully.
Persian medicine (Tibb-e Sonnati) has been used and is central to many alternative therapy approaches. Like the works of Thomas Aquinas or Ibn Sina, its roots focus on body equilibrium, which can be achieved with the help of natural treatments. In this case, however, the herbs are critical, intended to bring the internal hot, cold, damp, and dry into equilibrium.
Mint, thyme, and basil are essential herbs in this practice since their beneficial effects are very high. These herbs are often added to the art of cooking Persian food and provide medicines that cure simple issues. Depending on the medicinal purpose needed from these plants, they can be fresh, dried, or made into tea.
Persian cuisine is replete with easy-to-digest herbs like mint, dill, or cilantro. These herbs help make the bile for proper digestion, aid in the digestion process, and relieve bloating. Sabzi khordan (herbed vegetables with bread and cheese) is one dish that accentuates the role of herbs in assisting with digestion in one’s diet.
Most Persian herbs have cleansing properties because they are filled with antioxidants. Free radicals are dangerous because they can destroy the cells of the body, resulting in diseases like cancer and heart disease, amongst other chronic ailments. Many culinary herbs, including thyme and basil, contain flavonoids, phenols, and other compounds that protect against these substances and lessen oxidative injury to the body.
Spices like fennel and saffron are considered effective in preventing multiple illnesses. Fennel seeds are packed with vitamins and iron, fuelling disease resistance. Saffron, the ‘exotic curry plant’ also known as crocus sativus, has crocin and safranal, which aid in inflammation and boost immunity.
Mint, or na’na, is among the most widely consumed herbs in Persian cuisine and medicine. Of course, this is because of the herb’s intense taste and its cooling effect makes it a common addition to tea, salad, and stew.
Fenugreek, known by many as shanbalileh, is a nutrient-dense herb ubiquitously used in Persian cuisine and traditional medicine. Its seeds and leaves are prized possessions.
Fresh herbs, mainly parsley, cilantro, and dill, are fundamental components of Persian food. They are mixed and spiced rice, cooked dishes, or thick soup for flavor and nutritional value. For instance, in the widely known ghormeh sabzi, as the name suggests, many green herbs are blended together, including parsley, fenugreek, coriander, and cilantro.
Persian herbal teas (damnush) are highly appreciated because of their health benefits. Thyme tea is used during winters for colds, mint tea aids digestion while chamomile tea relieves stress. These infusions frequently have some saffron or honey added for taste and other advantages.
Plant salves are applied to the body or into the affected area as poultices. For example, fenugreek paste is applied for swelling inflations, although rose water is also recommended for digestion.
Calming flowers and herbs are also essential in aromatherapy. This may involve inhaling or diffusing a small quantity of essential oil of peppermint, rosemary, or basil to help relieve stress, encourage alertness, and improve mood.
In Iranian homes, where this culinary technique is especially prevalent, Dill and tarragon are the commonly employed herbs in pickling vegetables, a common food preservation technique. The herbs add distinctive tastes and also provide health benefits to the preserved foods.
Every ingredient mentioned above has been used in diverse culinary creations such as sauces, salads, soups, and meat mixtures. It is most often used in other cuisines in fresh versions rather than dried ones. The pungent yet slightly bitter taste of parsley makes it an apt accompaniment for adding flavor to salads, stews, and rice. Also, parsley is a good source of vitamin K which helps maintain the bones and the heart.
Several studies have shown that saffron tea can be beneficial for one’s state of mind and the relief of mild depressive symptoms. This golden tea still promotes better-looking skin and nourishes one’s general health.
It’s not just a flavored syrup used in some desserts, but it can also help alleviate digestive problems. If a person drinks a little dilute rose water he will feel relief in the stomach and loosen him up.
A paste from ground fenugreek seeds and water is useful as a compress to swollen body parts, small cuts and bruises, and aching joints.
Inhaling steam prepared from mint leaves clears blocked noses and helps heal the respiratory system. This treatment is common during cold and flu attacks.
Thyme infusion is used for gargling to relieve sore throats. It has anti-inflammatory and military properties, making it a common herb in most Persian households.
Persian herbs are a treasure trove of health benefits, culinary delights, and natural remedies. They represent a harmonious blend of ancient wisdom and modern utility, enhancing our meals and well-being. Persian herbs offer an unmatched connection to nature's healing power, whether mint for its refreshing aroma, fenugreek for its medicinal properties, or saffron for its mood-lifting effects.
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