Ayurvedic herbs and their effects
Medicinal herbs play an essential role in Ayurveda – for detoxification, relaxation, or a better memory. Simple everyday troubles can be treated in a very gentle way using these herbs. Indian spices such as turmeric or garam masala are an integral part of Ayurveda. Yet local herbs are also used in the Giardino kitchens every day to create therapeutic meals. Wild garlic, rocket and dandelion from the local area are used by the chefs.
This medicinal plant has been prized for thousands of years for its powerful healing properties. Rubbing its leaves releases a fragrance like garlic. Wild garlic cleanses the blood and stomach and is particularly well suited to people with high blood pressure. Caution: wild garlic should be avoided during pregnancy.
The roots and leaves of dandelion have detoxifying and anti inflammatory properties. After a winter diet high in protein, dandelion helps to cleanse the liver once spring comes around. This is thanks to the bitter compounds it contains, which also stimulate the metabolism. The vitaminrich herb tastes excellent in salads. Its flowers can be used to make wonderful jellies and syrups.
Marjoram is an ancient Ayurvedic medicinal plant. Its leaves are often used as a gastrointestinal treatment. Due to its sharp and slightly bitter flavour, it also has digestive, appetising and bracing properties. As an essential oil, marjoram relieves pain and spasms.
Chervil contains plenty of iron, magnesium, potassium and zinc. The plant can help with headaches, infections and inflammation. Its delicate leaves taste of a mixture of parsley and anise. Chervil is best used fresh, as once dried it loses its aroma and healing properties.
The mustard oils in rocket not only give the herb its intense taste – they also contribute to its healing properties. Rocket helps to reduce bloating, promotes digestion, and is rich in folic acid. It also contains vitamin B, which helps to prevent cardiovascular disease and dementia.